MIXED GREENS, Pureed (Saag)

[Guest guest]

MIXED GREENS, Pureed (Saag)

Recipe By : Shahnaz Mehta's " Good Cooking from India "

 

 

12 oz (340 g) Spinach (Fresh Or Frozen)

8 oz (225 g) Mustard Greens (Fresh Or Frozen)

10 oz (285 g) Broccoli (Fresh Or Frozen)

10 oz (285 g) Kale Leaves (Fresh Or Frozen)

1/2 cup Water (Or As Needed To Prevent Burning)

2 Tbsp (6 tsp) Chopped Ginger

1 1/3 Tbsp (4 tsp) Chopped Garlic

1 Tbsp (3 tsp) Chopped Small Green Chilies

3/4 Tsp Turmeric Powder

3/4 cup Chopped Onions

4 Tbsp (1/4 cup) Oil

1 cup Finely Sliced Onions

1 Tbsp (3 tsp) Minced Garlic

6 Dried Red Chilies -- Or To Taste

1/2 Tbsp (1 1/2 tsp) Cumin Seeds

 

 

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. 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.

 

 

Serving Size : 1