Hyderabadi spinach with dill — dakhini saag — is one of those pairings that sounds unusual until you taste it. The dill does not hide behind the spinach; it makes the dish. A short cook in butter and olive oil with cumin, garlic, and scallion whites keeps everything green and fresh.
Some recipes transport you, and this one takes me straight back to the opulent Falaknuma Palace in Hyderabad. I was served a version of this simple spinach dish that was so profoundly flavorful, I knew I had to recreate it. While the palace chefs blended theirs into a silken purée, I’ve found that a fine chop retains a wonderful, rustic texture that I absolutely adore. It’s a dish that proves elegance lies in simplicity, bringing a touch of royal luxury to your everyday table.
Ingredients
• 1 lb 3 oz / 540g fresh spinach, well washed
• 2 tbsp / 30ml olive oil
• 2 tbsp / 28g (0.99 oz) unsalted butter
• ¼ tsp whole cumin seeds
• 1 medium onion, peeled and cut into fine half rings
• 3 large cloves garlic, peeled and finely chopped
• 2 tbsp (30 ml) very finely chopped fresh dill
• ¾ tsp salt, or to taste
• ¼ tsp ground turmeric
• ¼–½ tsp red chili powder
• 2 tbsp (30 ml) finely sliced scallions, white parts only
• 4 tbsp (60 ml) peeled and finely diced tomatoes
Instructions
1. Bring a large pot of water to a rolling boil. Add the spinach and cook just until the leaves have wilted, about 1-2 minutes. Immediately drain in a colander and rinse under cold running water to stop the cooking process and preserve the vibrant green color.
2. Once cool enough to handle, squeeze out most of the excess water. You want it damp, not waterlogged. Finely chop the spinach and set it aside.
3. Place the olive oil and butter in a medium nonstick frying pan over medium heat. Once the butter has melted and is hot, add the whole cumin seeds and let them sizzle for about 10 seconds until fragrant.
4. Add the sliced onions and sauté for 3-4 minutes until they soften and become translucent. Stir in the chopped garlic and continue to sauté for another 2 minutes, being careful not to let it burn.
5. Lower the heat to medium-low. Add the chopped spinach, fresh dill, salt, turmeric, and chili powder to the pan. Stir everything together until well combined and cook for 2 minutes, allowing the flavors to meld.
6. Add the sliced scallions and diced tomatoes. Stir gently and cook for a final 2 minutes until the tomatoes have just softened. Serve immediately.
Nutritional Information
• Serving Size:** 1 of 4
• Calories:** 185kcal
• Key Nutrients:** Rich in Vitamin K, Vitamin A, Iron, and Folate. Low in carbohydrates and a good source of dietary fiber.
Pro Tips
• For a creamier, palace-style texture, blend the blanched and squeezed spinach into a smooth purée before adding it to the pan in step 5.
• Squeeze the blanched spinach firmly, but don’t wring it out completely. Leaving a little moisture helps it steam gently in the pan and prevents it from becoming dry.
• Fresh dill is crucial for the authentic, aromatic flavor of this dish. If you must substitute, use 1 teaspoon (5 ml / 0.2 fl oz) of dried dill, but the taste will be different.
• Don’t overcrowd the pan when wilting the spinach. If necessary, do it in two batches to ensure it cooks quickly and evenly.
FAQ
Q: Can I make this spinach recipe vegan
A: Yes, this dish is easily made vegan. Simply replace the 2 tablespoons (30 ml / 1 fl oz) of unsalted butter with an additional 2 tablespoons (30 ml / 1 fl oz) of olive oil or your favorite plant-based butter. The rest of the ingredients are naturally plant-based.
Q: How can I add protein to make this a main course
A: To transform this into a complete vegetarian meal, add cubes of pan-fried paneer or firm tofu when you add the spinach in step 5. Alternatively, stirring in a can of drained chickpeas along with the tomatoes is a great way to boost protein and fiber.
Q: What can I serve with this Hyderabadi spinach
A: This versatile dish pairs wonderfully with Indian flatbreads like roti or naan. For a full vegetarian thali experience, serve it alongside basmati rice, a simple dal (lentil curry), and a cooling cucumber raita.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and can be even better the next day. Reheat gently in a pan over low heat or in the microwave until warmed through.
More Recipes You’ll Love
- Soft & Puffy Phulka (Indian Flatbread) Recipe
- Vegan and Gluten-Free Peach Crisp
- Savory Onion Soufflé
Hyderabadi Spinach with Dill (Dakhini Saag)
Ingredients
Method
- Bring a large pot of water to a rolling boil.
- Add the spinach and cook just until the leaves have wilted, about 1-2 minutes. Immediately drain in a colander and rinse under cold running water to stop the cooking process and preserve the vibrant green color.
- Once cool enough to handle, squeeze out most of the excess water. You want it damp, not waterlogged. Finely chop the spinach and set it aside.
- Place the olive oil and butter in a medium nonstick frying pan over medium heat.
- Once the butter has melted and is hot, add the whole cumin seeds and let them sizzle for about 10 seconds until fragrant.
- Add the sliced onions and sauté for 3-4 minutes until they soften and become translucent.
- Stir in the chopped garlic and continue to sauté for another 2 minutes, being careful not to let it burn.
- Lower the heat to medium-low.
- Add the chopped spinach, fresh dill, salt, turmeric, and chili powder to the pan.
- Stir everything together until well combined and cook for 2 minutes, allowing the flavors to meld.
- Add the sliced scallions and diced tomatoes.
- Stir gently and cook for a final 2 minutes until the tomatoes have just softened.
- Serve immediately.
- Squeeze the blanched spinach firmly, but don't wring it out completely. Leaving a little moisture helps it steam gently in the pan and prevents it from becoming dry.
- Don't overcrowd the pan when wilting the spinach. If necessary, do it in two batches to ensure it cooks quickly and evenly.
