Fried Spinach And Broccoli Puree (Sag)

INGREDIENTS

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 (?)
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