🇮🇳 Indian Vegetarian

Mysore Saagwala Gongura

Name: Mysore Saagwala Gongura
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 300 g, blanched Spinach; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Gongura (Sorrel Leaves)

🇮🇳 Indian

A mysore reading of the classic — same soul, different ladle. Gives you a proper meal in 40 minutes.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Spinach300 g, blanched
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Gongura (Sorrel Leaves)250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blitz the spinach coarsely — saagwala should have texture, not feel like soup.
6
Add the gongura (sorrel leaves), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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Video: Mysore Chilli Chops | Telugu Ruchi | 14th June 2021 | ETV Telugu · on YouTube

Table.

🇮🇳 Indian

Mysore Saagwala Gongura

Time: 40 min
Serves: 4
Level: Medium
Prep / cook: 15 / 25 min

Ingredients

🫙 Ginger Garlic Paste1 tbsp
🌶️ Garam Masala1/2 tsp
🧂 Saltto taste
🥬 Spinach300 g, blanched
🧅 Onion1 large, finely chopped
🍅 Tomato2, finely chopped
🌶️ Cumin Seeds1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🫙 Ground Coriander1 tsp
🌶️ Red Chili Powder1 tsp
🥬 Gongura (Sorrel Leaves)250 g, chopped

Optional

🌿 Fresh Cilantrohandful, to finish

Steps

Heat the vegetable oil in a heavy pot until it shimmers.
Crackle the cumin until a shade darker and nutty.
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
Blitz the spinach coarsely — saagwala should have texture, not feel like soup.
Add the gongura (sorrel leaves), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
Season, reduce to the consistency you like, and finish with cilantro.