Mixed greens, pureed (saag)

Yield: 1 Servings

Measure Ingredient
12 ounces Spinach, fresh or frozen
8 ounces Mustard greens, fresh or frozen
10 ounces Broccoli, fresh or frozen
10 ounces Kale leaves, fresh or frozen
½ cup Water (or as needed to prevent burning)
2 tablespoons Chopped ginger
1⅓ tablespoon Chopped garlic
1 tablespoon Chopped small green chilies
¾ teaspoon Tumeric powder
¾ cup Chopped onions
4 tablespoons Oil (or other sauteeing liquid)
1 cup Finely sliced onions
1 tablespoon Minced garlic
6 Dried red chilies (or to taste)
½ tablespoon Cumin seeds

Taken from Shahnaz Mehta's _Good Cooking from India_.

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 in all the greens, ginger, garlic, green chilies, tumeric powder, and choped onions.

Bring to a boil, covered, over moderate heat. Then stir well, reduce heat to low and simmer, covered, another 50 minutes. Check regularly and add more water as necessary to prevent burning. The amount of water needed 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 blender or food 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 then 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 seeds burn. Pour the contents of the skillet into the pot with the greens. Stir and serve hot.

Sorry I don't have the nutritional information. The only source of fat would be if you gave in and used a little bit of oil to saute the spices at the end. Posted to Digest eat-lf.v097.n079 by bgaerlan@... (Barbara Gaerlan) on Mar 22, 1997

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