Sai Bhaaji (Sindhi Mixed Greens)

  • Serves

    serves 6-8


Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.


  • 6 cloves garlic, peeled
  • 1 serrano chile, stemmed
  • 1 2" piece ginger, peeled and thinly sliced
  • 10 oz. fresh or frozen fenugreek greens, defrosted, and finely chopped
  • 9 oz. spinach, finely chopped
  • ¼ cups chana dal
  • ¼ cups canola oil
  • 1 tsp. cumin seeds
  • 3 dried chiles de arbol
  • 1 large white onion, minced
  • 1 medium carrot, minced
  • 2 plum tomatoes, grated
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 4 oz. green beans, cut into ½" pieces
  • 1 medium Yukon gold potato, peeled and cut into 1" pieces
  • Kosher salt, to taste
  • ⅓ cups finely chopped cilantro


Step 1

Puree garlic, serrano, ginger, and 3 tbsp. water until smooth; set aside. Boil fenugreek greens, spinach, dal, and 2½ cups water in a 4-qt. saucepan. Reduce heat to medium and cover; cook until very tender, about 1 hour. Transfer to a bowl; set aside.

Step 2

Wipe out pan, add oil and return to medium-high heat. Add cumin seeds and dried chiles; cook until seeds pop. Add garlic puree; cook 2-3 minutes. Add onions and carrots; cook until golden, 8-10 minutes. Add tomatoes; cook until caramelized, 4-6 minutes. Add reserved greens, plus coriander, turmeric, green beans, potatoes, salt, and 1 cup water; boil. Reduce heat to medium and cover; cook until potatoes are tender, 35-40 minutes. Uncover and lightly mash. Stir in cilantro.

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