Back to Vegetables & Recipes

Saag
This North Indian way with not-too-tough greens (often spinach) is a fixture
on most Indian restaurant menus. It is usually mixed with paneer, fresh white
cheese, or small cubes of cooked potato or chick peas.

1" piece of ginger, peeled and chopped
3-4 cloves of garlic, peeled and chopped
1 mild-hot chili, such as serrano
ghee (clarified butter) or oil
about 6 c. mixed greens, washed and chopped
1/2 tsp. garam masala (Indian spice mix)
salt
1-2 pinches of cayenne
6 Tbs. heavey cream
Puree ginger, chili, garlic and 1/4 c. water in a blender. Heat 3 or more Tbs. ghee or oil in a large nonstick skillet and add paste. Stir well for about 30 sec. Add greens and salt to taste, stirring often until the greens
wilt. Reduce heat, cover and cook 10 -15 min., stirring often until greens are very soft. Stir in garam masala, cayenne and cream. Keep on very low heat and add other elements. Serve with Indian flatbread, whole wheat tortillas or pita bread.