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Saag
(East Indian Spinach & Mustard Greens)
- 1 1/2 lbs. mustard
greens
- 3/4 lb. spinach
- 1 1/2 inch piece ginger
root, peeled and chopped
- 1 jalapeno chili,
chopped
- salt
- 1 quart water
- 1/2 cup oil (you can
certainly use less, if you like but this give it the right texture)
- 3 medium onions, finely
chopped
- 1 Tbs. more of chopped
ginger root
- 4 tsp. ground coriander
- 1 Tbs. ground cumin
- 1 tsp. ground turmeric
- 3 small juicy tomatoes,
chopped
- 1 Tbs. chopped garlic
- 1 Tbs. butter
Rinse mustard greens
and spinach. Remove only coarsest bottom portion of stems. Chop
roughly and place in a Dutch oven (or a big pot) and add chopped
1 1/4 inch of ginger root, chili, salt and water. Boil, uncovered,
about 30 minutes.
Heat oil in large pot.
Add onions and fry until tender but not browned. Add 1 Tbls. Chopped
ginger, coriander, cumin and turmeric. Fry 1-2 minutes then add
tomatoes, garlic, and salt to taste and cook until tomatoes are
softened.
Drain any liquid remaining
with the greens and reserve it in a separate bowl. Place greens
in food processor or blender and blend until finely chopped but
not pureed. Add greens to onion mixture with reserved cooking liquid.
Boil, uncovered, 40 minutes, until well combined and liquid is reduced
but mixture is still moist. Turn into serving bowl and place butter
in the center.
(As an easy, fast alternative
use chopped frozen spinach only and cut out most of the work including
the liquid separation part.)
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