Saag

Ingredients

• 2 tbsp ghee, or neutral oil

• 1 large onion, diced

• 4 cloves garlic, grated

• 1-inch knob fresh ginger, grated

• 1 tsp cumin seeds

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp garam masala

• Pinch red pepper flakes

• 1 tbs tomato paste

• 1 medium tomato, chopped (or a small can of crushed tomatoes)

• 3 large bunches mixed greens, roughly chopped

• 1 cup water or broth

• Salt to taste

• ½ cup plain yogurt or a splash of cream (optional)

• Squeeze of lime

  
  

Instructions

1. In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the onion and cook until soft and golden, about 8–10 minutes.

2. Chop garlic and ginger into a fine paste, or puree in a small food processor. Make a hot spot in the middle of the onions and add your garlic ginger paste until brown.

3. Move garlic and ginger toward outside and put in cumin seeds, coriander, turmeric and garam masala in middle until browned and fragrant before stirring to combine.

4. Add 1/2 cup of broth to deglaze.

5. Add tomato, yogurt, and hot pepper flakes and cook down until everything is softened.

6. Start adding the greens in batches, stirring as they wilt. Once all the greens are in, add the water or broth just enough to continue wilting greens and a generous pinch of salt.

7. Cover and simmer 20–30 minutes until everything is very tender.

8. Blend with an immersion blender. If using an upright blender, cool slightly before blending. Finish with lime juice and adjust salt.

   
   

Notes:

• Serve with rice, naan, yogurt, pickled onions,

• You can sear off any type of meat - beef, chicken, goat, lamb. Once seared throw it into the saag and simmer until its the desired doneness.