Fried Spinach and Broccoli Puree

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Fried Spinach and Broccoli Puree

Recipe from " The Cooking of India " , Time-Life Books

 

Ingredients:

1 cup water

1/2 lb fresh spinach (coarsely chopped)

1/2 lb broccoli (coarsely chopped)

3 Tbsp ghee

1 Tbsp finely chopped fresh ginger root

1/2 cup finely chopped onion

1 tsp salt

1/4 tsp ground cumin

1/4 tsp turmeric

1/2 tsp ground coriander

1/2 tsp garam masala

 

Preparation:

Combine 1/2 cup of the water and a handful

of the spinach in the jar of an electric blender,

and blend at high speed for 30 seconds, or until

the mixture is reduced to a smooth puree. Turn

the machine off and scrape down the sides of

the jar with a rubber spatula. Then add another

handful of spinach, puree for 30 seconds, and

stop the machine again. Repeat until all the

spinach has been pureed. Transfer the spinach

to a bowl, and pour the remaining 1/2 cup of

water into the blender jar. Puree the broccoli a

handful at a time as you did the spinach, then

stir the pureed broccoli into the spinach.

 

In a 10 " karhai or heavy skillet or a 12 " wok, heat

the ghee over moderate heat until a drop of cold

water flicked into it splutters instantly. Add the

ginger and fry for 1 minute. Add the onions and

salt and continue to fry, lifting and turning the

mixture constantly, for 7 to 8 miniutes, or until

the onions are soft and golden brown.

 

Stirring after each addition, add the cumin, turmeric,

coriander and garam masala. Fry for 1 to 2 minutes,

until the ingredients are well combined, then stir in

the spinach and broccoli a cup or so at a time and fry

for 5 minutes more. Reduce the heat to the lowest

possible point and, stirring occasionally, simmer

uncovered

for 15 minutes, until almost all of the liquid has

evaporated and the mixture leaves the sides of the

pan in a solid mass. Serve at once from a heated

bowl or platter.

 

In the Punjab, where it originates, sag is usually

made

with fresh mustard greens; you may substitute these

for the spinach and broccoli if you like.

 

 

 

 

We have to dare to be ourselves, however frightening or strange that self may

prove to be. - May Sarton, 1912 - 1995