Return to Vegetables and Sides
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"
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