Thursday, January 21, 2010

Sarson da Saag

Trying new greens is a tricky business, but some times the results surprise you and you are so glad you dared to experiment. For me, using Sarson (mustard greens) was one such experience. Even though I used the frozen kind, available in Indian stores, the taste of mustard greens shone in this dish. I now look forward to trying this with the fresh variety. I was inspired by this and this, but tweaked the recipe to simplify it and suit my needs.

1 pack Frozen Sarson ( Mustard Greens )
1 pack Frozen Spinach
1 large Onion, sliced
2 tsp oil
2 cloves Garlic
1" piece Ginger
3-4 Green Chillies
1 Bay Leaf
1/2 tsp Cumin
2 tsp Coriander-Cumin powder
1/2 tsp Garam Masala
1/2 tsp Turmeric
1/2 C water
2 tbsp Evaporated Milk
Salt, to taste

Heat oil and add the bay leaf and the cumin seeds. Saute onion, garlic, ginger and green chillies in the oil until translucent. Add coriander-cumin powder, turmeric and stir well. Add frozen greens and the water and cook covered for about 10 min on low heat until the greens are cooked. Stir in the garam masala and the evaporated milk and cook for about a minute. Let cool completely. Then remove the bay leaf and partially puree.

This entire dish was a breeze, especially using my hand blender, resulting in a creamy dark green curry. The evaporated milk makes it even more creamy. I would imagine that adding Paneer (Indian Cheese) would make this a very rich and special dish. The Saag goes great with Rotis.

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