Indian Fried Spinach And Broccoli Puree (Sag)

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Indian Fried Spinach And Broccoli Puree (Sag)

 

1 cup water

1/2 pound fresh spinach, coarsely chopped

1/2 pound broccoli, coarsely chopped

3 tablespoons ghee or oil

1 tablespoon fresh ginger root, finely chopped

1/2 cup onion, finely chopped

1 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

 

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.

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.

Notes: Can substitute oil for ghee. I have also used frozen spinach.