All-in Saag

By • January 28, 2014 • 0 Comments



Author Notes: When I make saag, using many friends recipes as a starting point...I often end up throwing in anything I find in my fridge...basically I have previously added in almost any leafy green you can think of...the key is to purée it then when ready to serve sauté it with onions ginger and cherry tomatoes. I eat it with rice, bread, roti or just by the spoonfulLena S.

Serves 4

  • 1 Large broccoli head
  • 2 Bunches of spinach...or more
  • 2 Bunches of Swiss chard chopped
  • 1 Medium sized onion finely diced
  • 2 Cloves of garlic minced
  • 1 tablespoon Finely grated ginger
  • 1 tablespoon Salt or to taste
  • 1 teaspoon Turmeric
  • 1 cup Halved cherry tomatoes
  • 2 tablespoons Butter or ghee
  • 3 tablespoons Vegetable or canola oil
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground cumin
  1. Steam broccoli, spinach and Swiss chard until they are soft enough to purée. Then adding a few cups of water purée with a hand held or upright blender until it's thick consistency. Add enough water to blend, but not soupy. If you add too much water cook the greens purée on a stovetop until it's thickened.
  2. In a separate sauté pan, add oil and the ghee or butter, with onions, garlic and ginger.
  3. Once onions are translucent, add in salt and turmeric, cumin and coriander powders.
  4. Next throw in the cherry tomatoes and sauté one minute
  5. Finally add the greens purée and mix well. Heat through and let simmer a few minutes. Serve piping hot!
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