Jhaneko Saag ( Stirred Wilted Spinach)

Long story short, Nepalese cuisine is simpler and with fewer spices in one dish than Indian dish . No Garam masala in vegetable. and simply one sputtering spice to start in vegetarian or one tempering spice to finish in lentils.

Turmeric is really important in our cooking. Rest is cumin and chilli.

Here is a Nepalese way to cook spinach.

Jhaneko ( Tempered so it's more about cooking technique ).

Green normally, we use Mustard Spinach. Jhaneko Saag can be used as side and also it is part of Nepali set meal ( Daal Lentil, Bhat Rice and Tarkari Vegetable )

Ingredients

• 500 gm Spinach
• 45 ml Mustard oil
• 2 gm Fenugreek Seed
• 6 gm / 2 red chilli long  whole dry red chillies
• 1 gm / ? tsp Turmeric Powder
• 5 gm / 1 tsp salt

Method

• Wash the Spinach thoroughly.
• Heat the Mustard oil to smoking hot and add the fenugreek seeds and fry until golden brown then add Red Chilli Dry and fry till both really dark ( This is about cooking Technique to get more authentic taste like Mama's does ) then add Spinach and immediately Turmeric power.  
• Stir well and finish with Salt.

"Less Ingredients better the natural taste of Hero Ingredient."

We can cook same way with Dill, Garden Cress, Bok Choy , Mustard Green, Kale, Cavelo Nero basically any green.

Enjoy simple heritage cooking of Nepal.