Saag

July 24, 2006

Saag

Sarah Elwood, Tucson CSA

Here’s a simple recipe for saag.  There’s a million ways to do it. We like it sometimes with not so many chiles and instead chili powder, mustard seeds (add these at the onion stage), lemon, and cilantro. Sometimes we put a big spoonful of yogurt in at the end. Or you can add a diced potato, or paneer cheese. A fine way to eat all these greens we’ve been getting!

1 kg mustard greens, chopped finely
1/4 kg spinach, chopped finely
1 onion, chopped
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee (or butter/oil mix)
Salt to taste

  • Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve.
  • Heat 4 tbsps ghee, sauté onions until soft, then and add ginger, garlic, green chillies and broken red chillies and cook.
  • When the masala has been browned, add the mashed saag and salt.
  • Mix the gram flour in a little water and add to the saag.
  • Simmer for at least 30 minutes.

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