Ingredients
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2
-
2
-
1
-
2
-
1/2
-
1/3
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Sarson Ka Saag (Indian Mustard Greens),Recipe from all recipes,I really liked this. It reminded me somehow of creamed spinach, but without the calories! I thought it was weird to puree the greens, but it worked out afterall.
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Steps
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1
Done
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Place the Chiles Into a Dry Skillet Over Medium Heat, and Cook and Stir Until the Chiles Turn Dark Red-Brown in Color and Give Off Their Fragrance, 1 to 2 Minutes. |
|
2
Done
|
Remove from Heat, Allow to Cool, and Remove Stems of Chiles; Shake Out the Seeds, and Tear the Flesh of the Roasted Chiles Into Pieces. Set Aside. |
|
3
Done
|
Place the Spinach Into a Saucepan Over Medium Heat; Place Mustard Greens Into a Separate Saucepan. |
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4
Done
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If Leaves Are Dry, Mix in 1 or 2 of Tablespoons of Water. |
|
5
Done
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If Leaves Are Still Wet, Just Cover the Pans and Simmer the Greens Until Tender, About 10 Minutes. Allow to Cool. |
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6
Done
|
Place Greens Together Into the Work Bowl of a Food Processor, and Pulse Several Times to Break Up the Greens, Then Process to a Paste, About 1 Minute. |
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7
Done
|
Heat Ghee in a Large Saucepan Over Medium Heat, and Stir in the Cumin Seeds, Stirring For About 30 Seconds or Until the Seeds Sizzle and Turn a Darker Brown Color. |
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8
Done
|
Mix in the Onion, Cook and Stir Until Lightly Browned, About 3 Minutes, and Mix in the Roasted Peppers, Ginger Paste, Garlic Paste, and Tomato. |
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9
Done
|
Mix in the Pureed Greens, Bring to a Simmer, and Stir in Salt and Sugar to Taste. |
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10
Done
|
If Dish Is Too Thick, Mix in Up to About 1/4 Cup of Water, 1 Tablespoon at a Time, Until the Greens Are the Desired Thickness. |
