Saag

Saag

Purée of leafy greens

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g spinach or other leafy greens
2 turnips, peeled and diced
or 1 large white radish, peeled and diced
1 tablespoon ghee or oil
1/2 teaspoon mustard seeds or panch phora
1 onion, finely chopped
1 teaspoon fresh ginger, finely grated
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt, or to taste
1/2 teaspoon Garam masala
lemon juice, to taste (optional)

Method

  1. Wash the greens, removing any tough stalks. Break the leaves into small pieces and place into a large saucepan with a sprinkling of water. Add the turnip to the pan, cover and cook over low heat until the vegetables soften. Drain any liquid from the pan, then chop or mash the vegetables together.
  2. Heat the ghee in a frying pan over medium heat and cook the mustard seeds or panch phora for 1 minute, then add the onion and ginger and cook until the onion is soft and golden. Add the chilli powder, turmeric, salt and mashed vegetables, stir well and cook for 5 minutes. Sprinkle with the garam masala, cover, and leave on low heat for a few minutes longer until all of the liquid evaporates. Taste and season with salt or lemon juice, if desired. Serve with chapatis or rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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