and Mustard - Palak and Sarson ka Saag
From: Tahira Siddiqi
I talked to my aunt who cooks the best saags. Her recipe is so
simple and here it is. Of course, she was vague about quantities
so adjust spices to taste .
Put spinach, mustard, chopped garlic and ginget and all the spices
in a deep pan. Add enough water so that the greens will be cooked
and not much water will be left. I guess you could start with a little
and add more as you need to.
- 1 lb. spinach
- 1 lb. mustard greens
- 1 inch piece of ginger, roughly cut up
- 6 garlic cloves, peeled and halved
- salt ,red pepper and jalapenos to taste
- 1 tsp (about) shredded ginger
- 1 tbsp oil
When the vegetables are really tender, puree in a food processor.
Return to pan. Heat oil in a small skillet. Add the shredded ginger
(whole dried red peppers, cumin and jalapeos may be added).
When the ginger is sizzling well. pour it all on top of the greens.
Cover and let rest for a few minutes. Enjoy!!
This is best cooked and served in a clay pot. Serve thick corn
rotis (flat breads)brushed with fresh butter . I am working on the
rotis and will let you know if I develop or find good recipe.