1. Prepare the Shaag:

• Wash the paata shaag thoroughly, strim the leaves, and let it drain briefly.

• Transfer the shaag to a pot over medium heat and cover with a lid. No additional water is needed.

• Stir occasionally until the leaves soften and wilt.

• Once softened, remove from heat, rinse again, and drain well to remove any bitterness or excess water.

2. Make the Tempering:

• Heat oil in a large pan over high heat.

• Add half of the sliced onions and fry until golden brown.

• Add all of the garlic and continue frying until fragrant and browned, stirring occasionally to prevent burning.

• Add 2 tablespoons of turmeric powder and stir.

3. Combine and Cook:

• Add the drained shaag to the pan and mix everything well.

• Season with salt to taste.

• Add the remaining slice onions and green chili peppers. Stir to combine.

• Cover the pan with a lid and let simmer.

4. Finish and Serve:

• Once condensation begins to drip from the lid, remove it and stir the mixture again.

• Cook uncovered for a few more minutes until the water has mostly evaporated and the flavors are well combined.

• Serve hot with rice.

Step 4 - The finished curry.