CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
6 |
Servings |
INGREDIENTS
1 |
c |
Water |
1/2 |
lb |
Fresh spinach, coarsely |
|
|
chopped |
1/2 |
lb |
Broccoli, coarsely chopped |
3 |
T |
Ghee |
1 |
T |
Fresh ginger root, finely |
|
|
chopped |
1/2 |
c |
Onion, finely chopped |
1 |
t |
Salt |
1/4 |
t |
Ground cumin |
1/4 |
t |
Turmeric |
1/2 |
t |
Ground coriander |
1/2 |
t |
Garam masala |
INSTRUCTIONS
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-inch
karhai or heavy skillet or a 12-inch 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. Per serving: 80 Calories; 7g Fat (74%
calories from fat); 2g Protein; 4g Carbohydrate; 17mg Cholesterol;
438mg Sodium NOTES : Can substitute oil for ghee. I have also used
frozen spinach. Recipe by: Recipes: The Cooking of India, Time-Life
Books (?) Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”