Indian Saag

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Indian Saag

 

2 lbs. greens, fresh or frozen

1 tsp. cumin seeds

1 tsp. finely chopped garlic

1/4 tsp. red pepper, optional

1/2 tsp. ginger powder

3/4 tsp. Kosher salt

3/4 tsp. garam masala

ghee, butter or oil

 

Chop the fresh greens coarsely. Heat a large shallow pan over medium-high

heat. Ursula suggests spraying with oil or butter-flavor spray (the original

recipe calls for quite a lot of ghee). Add the cumin seeds and stir them until

they turn dark (10 seconds or so) then add the garlic and chili/red pepper. Add

the greens a bunch at a time as they get limp. Add the ginger powder and salt,

stir well. Add 1 1/4 C boiling water, reduce heat and cook for about 20

minutes, then uncover to cook off any excess water. At the end stir in the

garam masala and turn off the heat.

 

 

 

 

 

 

 

 

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