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Saag Sarsoon

The origin of this recipe is 1001 Indian Recipes by Batra, though i made a few modifications. The recipe is healty, vegetarian, low fat, and low sodium.

It even reheats quite well.

- from Richard

Ingredients

1 large bunch mustard greens (about 1 pound) – trimmed and coarsely chopped

1 small bunch fresh spinach (about 8 ounces) timed and coarsely chopped

1 small bunch lamb's quarters (about 4 ounces)

1 small bunch fenugreek leaves (about 4 ounces)

1 cup fresh dill leaves

3-4 small turnips – chopped

1 teaspoon salt (or to taste)

1-2 cups water

2-3 tablespoons corn meal

2 tablespoons vegetable oil

1 tablespoon melted ghee (clarified butter)

1 large onion (finely chopped)

1 inch fresh ginger, peeled and cut into thin matchsticks

1 tablespoon peeled minced ginger

2 large cloves fresh garlic, minced

1 fresh green chili pepper (Serrano)

1 large tomato, finely chopped

1 tablespoon ground coriander

2 teaspoons dried fenugreek leaves

1 teaspoon garam masala

½ cup plain yogurt, whisked until smooth

1 tablespoon melted unsalted butter

1.5 teaspoons cumin seeds

.5 teaspoon ground paprika

.25 teaspoons ground black salt

(Richard's additions: 1 batch fresh paneer. 1 small head of

cauliflower. .5 teaspoons turmeric)

1. Place all greens, turnips, salt and 1 cup water in a large

non-stick saucepan and cook over medium heat until the greens are

wilted (about 5 minutes) Remove from heat, cool, and then transfer to

a food processor. Pulse until coarsely pureed. Do not over process.

2. Return to the pan, cover, and simmer over medium heat until the

greens are very smooth (about 3 minutes). Add up to .5 cup water if

necessary. During the last 10 minutes add the corn meal a little at a

time until incorporated.

3. Heat the oil and ghee in a medium saucepan over medium heat. Add

the onions and ginger matchsticks and cook until golden (stir

frequently) Add the minced ginger and garlic. Stir about 1 minute,

and then add green pepper/tomato. Cook until juices evaporate (about

5 minutes)

4. Add the coriander, fenugreek leave, and garam masala. Transfer

everything into the everything into the mustard greens and simmer

another 20-30 minutes.

5. Extra step. Break cauliflower into small florets. Heat a small

amount of oil in the dirty sauce pan. Add turmeric. Stir fry until

the cauliflower is a nice golden yellow. Drop florets on top of the

mustard greens. (The goal here is color)

6. Extra step 2: Add one batch of paneer. (To make paneer: Take .5

gallons of milk. Bring to a low boil in a sauce pan. Stir ALL the

time to prevent burning. When the milk is boiling, remove from heat.

Add any one of a variety of curdling agent. (.5 cup lemon juice or 2

cups yogurt or 3 tablespoons cider vinegar mixed with 3 tablespoons

water). Add curdling agents slowly while stirring rapidly. When the

milk has completely separated between curds and whey, strain out the

curds and pressing into a flat sheet of cheese)

7. Transfer to a serving dish and stir in yogurt. Attempt to arrange

artfully with white cheese and yellow cauliflower contrasting with the

greens

8. Heat butter in a small frying pan. Add cumin seeds. Stir until

the pop. Add paprika and black salt, stirring furiously. Drizzle on

top as a "garnish"