Saag’s the Way We Do It

In my pantry today:

  • 2 c ricotta cheese
  • 2 lbs turnip greens, washed stems cut
  • 3 c baby spinach/arugula blend, washed
  • 2 medium ripe tomatoes
  • 1/2 c unsweetened soy milk
  • 1/4 c vegetable ghee
  • 1/4 c olive oil
  • 1 medium yellow onion
  • 4 cloves garlic
  • 2 tbsp whole wheat flour
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp fenugreek
  • 1/2 tsp fennel
  • 1 tsp hot red chili powder
saag3

vitamins A, B1, B2, B3, B5, B6, C, D, E, and K plus many more all-stars

This was worth the day’s adventure in making this from scratch recipe as “from scratch” as possible. I’d remark in a more witty and urbane fashion, but I admit that from this and from about thirty unrelated other things I am wiped out. For the first five hours of my day, however, I was on point.

saag4

don’t pa’sneer

Start first with the low rent paneer. Obviously, this is the one non-vegan aspect of the recipe. Preheat the oven to 350° and spread an even layer of ricotta cheese over a [I used an 8×8″ and the paneer was too thin so go with something a little smaller] baking dish and bake for 45-60m until the edges of the pan begin to brown. Let cool then slice into cubes or crumble into a topping.

carte blanching all 3lbs of 3 greens at once

Meanwhile your oil/ghee should be warming to ML. Add diced onions, garlic, mustard and cumin seeds. Let cook over ML heat until onions begin peeking translucent. While they’re warming up to the notion, trim and blanch your greens (well, boil them for about 10m if you don’t care for chewing your saag). Drain well and set aside. Turn heat up closer to M in the pan; when you hear a mustard seed or two crackle, add the ginger-garlic paste and other dry seasonings. Mix together until one gelatinous mass then add in the flour. Use the juice from the diced tomatoes if liquid is needed. Scrape all the seasonings off the bottom of the pan and mix until a paste-like consistency. 

saag2

just prior to pasting

Add in the greens slowly, mixing all the while. Then plop the entire mix in your food processor, add milk and spin until the creaminess you desire is reached. Serve with paneer over Basmati rice. This is a 5 spoon dish of healthy delight (well, 4 if’n you count my too-thin paneer but let’s not do that) and was commemorated by having half its contents frozen for later revisitation.

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