Saag (Pureed Mixed Greens)

Recipe Ingredients

12 oz	340g	Spinach - fresh or frozen
8 oz	227g	Mustard greens - fresh or frozen
10 oz	284g	Broccoli - fresh or frozen
10 oz	284g	Kale - fresh or frozen
1/2 cup	118ml	Water
2 tablespoons	30ml	Ginger - chopped
1 1/3 tablespoons	19ml	Garlic - chopped
1 tablespoon	15ml	Jalapeno - chopped
3/4 teaspoon	3.8ml	Turmeric
3/4 cup	46g / 1.6oz	Onion - chopped
4 tablespoons	60ml	Oil
1 cup	62g / 2.2oz	Onion - sliced
1 tablespoon	15ml	Garlic - minced
6		Dried red chilies
1/2 tablespoon	7.5ml	Cumin seed

Recipe Instructions

Wash the greens thoroughly and chop them coarsely. If using frozen greens, defrost and chop.

In a large pot with a heavy bottom, warm the water and put all the greens, ginger, garlic, green chilies, turmeric, and choopped onions. Bring to a boil, covered, over moderate heat. Then stir well, reduce the heat to low and simmer, covered, another 50 minutes. Check regularly and add more water as necessary to prevent burning. The amount of weater will depend on your combination of greens and whether they are fresh or frozen.

Remove the pot from the heat and blend the greens ( in batches if necessary) in a processor along with enough liquid from the pot to make a puree.

Return all the pureed greens to the pot and simmer until the excess moisture evaporates and the puree becomes thick.

Meanwhile, in a skillet, heat the oil or sauteing liquid. Saute the sliced onions until a reddish brown. Add them to the greens.

In the same skillet, saute the minced garlic until it becomes a golden brown. Add the red chilies and cumin seeds and saute another 1 to 2 minutes. Do not let the cumin seed burn. Pour the contents of the skillet into the pot with the greens. Stir and serve hot.

Source:
Good Cooking from India by Shahnaz Mehta

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.