Fried Spinach And Broccoli Puree (Sag)

Recipe Ingredients

1 cup	237ml	Water
1/2 lb	227g / 8oz	Fresh spinach - coarsely chopped
1/2 lb	227g / 8oz	Broccoli - coarsely chopped
3 tablespoons	45ml	Ghee
1 tablespoon	15ml	Fresh ginger root - finely chopped
1/2 cup	31g / 1.1oz	Onion - finely chopped
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

Combine 1/2 cup of the water and a handful of the spinach in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Turn the machine off and scrape down the sides of the jar with a rubber spatula. Then add another handful of spinach, puree for 30 seconds, and stop the machine again. Repeat until all the spinach has been pureed. Transfer the spinach to a bowl, and pour the remaining 1/2 cup of water into the blender jar. Puree th

In a 10-inch karhai or heavy skillet or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the ginger and fry for 1 minute. Add the onions and salt and continue to fry, lifting and turning the mixture constantly, for 7 to 8 miniutes, or until the onions are soft and golden brown.

Stirring after each addition, add the cumin, turmeric, coriander and garam masala. Fry for 1 to 2 minutes, until the ingredients are well combined, then stir in the spinach and broccoli a cup or so at a time and fry for 5 minutes more. Reduce the heat to the lowest possible point and, stirring occasionally, simmer uncovered for 15 minutes, until almost all of the liquid has evaporated and the mixture leaves the sides of the pan in a solid mass. Serve at once from a heated bowl or platter.

In the Punjab, where it originates, sag is usually made with fresh mustard greens; you may substitute these for the spinach and broccoli if you like.

Source:
Recipes: The Cooking of India, Time-Life Books (?)

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