Joined: 06 Oct 2007
|Posted: Sun Oct 07, 2007 8:01 am Subject: Saag
|I've been into Indian (East) food lately. Here is a recipe for Chana Saag. I've modified it and mods are fun to play with depending on the mood of your taste budz :)
I like Basmati rice, potatos, chick peas, garlic, salt, black pepper, onion, ginger, and spinach as main the ingredients. Just add whatever sounds good at the time!
(Indian spiced spinach)
Yield: 4-6 servings
Onion chopped 1 each
Garlic minced 6 cloves
Gingerroot minced 1 Tbsp
Coriander seed ground 2 tsp
Turmeric 1/2 tsp
Cayenne pepper (opt.) 1/4 to 1/2 tsp
Oil or ghee 2 Tbsp
Spinach chopped 1 lb
Water 1 cup
Salt 2 tsp
Yogurt 1 cup
Cream (opt.) 1/4 cup
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, water and salt and simmer for 10-15 minutes over low heat.
3. Remove to a blender and puree in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
• You may use frozen or fresh spinach. Try substituting mustard or other greens.
• A squeeze of lemon at the end will brighten the flavor of this dish.
• Saag Paneer: add 1/2 lb tofu after pureeing the spinach.
• Chana Saag: add 1/2 lb cooked chickpeas after pureeing the spinach.
• Saag Aloo: add 1/2 lb cooked, cubed potatoes after pureeing the spinach.
• 1 lb fresh baby spinach
• 2 15-oz. cans chickpeas
• 1 inch piece ginger, grated
• 3 tbsp olive oil
• 2 tsp cardamom
• 1 inch stick cinnamon (or 2 tsp. ground)
• 5-6 cloves garlic chopped
• 1 cup onions finely chopped
• 1 can tomatoes chopped
• .5 tsp turmeric powder
• 1 tsp ground coriander
• .5 tsp red chili powder
• .5 tsp garam masala
• 1 tsp salt, or to taste
1. Rinse chickpeas and roughly chop baby spinach.
2. Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
3. Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
4. Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
5. Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
6. Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
7. Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
8. Remove lid and simmer uncovered for 10 minute, stirring occasionally.
9. Serve hot with paratha and Basmati rice.
Julia Child says "bon appetit!"
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