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BEEF SAAG

5 from 1 vote
Beef saag is a heartwarming fusion of tender beef and flavorful spinach. This classic dish showcases the depth of Indian culinary traditions. Within minutes, your kitchen will come alive with aromatic spices and the comforting sizzle of searing beef. Ready to embark on this flavorful journey?
Print Recipe
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Beef steak: 1 lb 450 grams
  • Spinach leaves: 4 cups 950 ml
  • Ginger paste: 1 tsp 5 ml
  • Garlic paste: 1 tsp 5 ml
  • Onions finely chopped: 2 medium
  • Tomatoes diced: 2 large
  • Green chilies slit: 2
  • Ground turmeric: 1/2 tsp 2.5 ml
  • Ground cumin: 1/2 tsp 2.5 ml
  • Red chili powder: 1/2 tsp 2.5 ml
  • Garam masala: 1 tsp 5 ml
  • Salt: to taste
  • Oil: 2 tbsp 30 ml
  • Fresh coriander leaves chopped: for garnish

Method
 

  1. Heat the oil in a deep pan over medium heat.
  2. Add the finely chopped onions.
  3. Sauté until they turn translucent.
  4. Add the ginger and garlic paste, stirring until fragrant.
  5. Incorporate the beef steak pieces, browning them on all sides.
  6. Toss in the tomatoes and green chilies.
  7. Season with ground turmeric, ground cumin, red chili powder, and salt.
  8. Let it simmer until the beef is half-cooked, about 15 minutes.
  9. Add the spinach leaves.
  10. Continue cooking for another 20 minutes, ensuring the beef is tender and the spinach is well-integrated.
  11. Finish with garam masala and mix well.
  12. Garnish with freshly chopped coriander before serving.

Notes

TIPS
Opt for baby spinach as it’s more tender and blends seamlessly into the Beef saag.
For an extra kick, increase the number of green chilies or add a dash of extra chili powder.
Ensure the beef is well-seared; this locks in the juices and provides a delectable texture.
Don’t rush the cooking process; allowing the beef to simmer ensures it’s succulent.
SERVING SUGGESTIONS
Serve Beef saag piping hot with a side of buttered naan or steamed basmati rice.
Complement the richness of the Beef saag with a cooling cucumber raita or plain yogurt.
Freshly sliced onions and a wedge of lemon can provide a tangy contrast to the dish’s warmth.