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 spoonful —Lena S.
Large broccoli head
Bunches of spinach...or more
Bunches of Swiss chard chopped
Medium sized onion finely diced
Cloves of garlic minced
Finely grated ginger
Salt or to taste
Halved cherry tomatoes
Butter or ghee
Vegetable or canola oil
In This Recipe
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.
In a separate sauté pan, add oil and the ghee or butter, with onions, garlic and ginger.
Once onions are translucent, add in salt and turmeric, cumin and coriander powders.
Next throw in the cherry tomatoes and sauté one minute
Finally add the greens purée and mix well. Heat through and let simmer a few minutes. Serve piping hot!