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What You Need:
(To Serve: 4 to 6)
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1 cup water
½ potind fresh spinach, washed, trimmed and coarsely chopped
½ pound fresh broccoli including the stalks, washed, trimmed and coarsely chopped
3 tablespoons ghee
1 tablespoon scraped, finely chopped fresh ginger root
½ cup finely chopped onions
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
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Translate this recipe:
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| How To Cook: |
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1. Combine ½ cup of the water and a handful of the spinach in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Turn the machine off and scrape down the sides of the jar with a rubber spatula. Then add another handful of spinach, puree for 30 seconds, and stop the machine again. Repeat until all the spinach has
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2. Transfer the spinach to a bowl, and pour the remaining ½ cup of water into the blender jar. Puree the broccoli a handful at a time as you did the spinach, then stir the pureed broccoli into the spinach. In a 10-inch karhai or heavy skillet or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly.
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3. Add the ginger and fry for 1minute. Add the onions and salt and continue to fry, lifting and turning the mixture constantly, for 7 to 8 minutes, or until the onions are soft and golden brown. Stirring after each addition, add the cumin, turmeric, coriander and garam masala.
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4. Fry for 1 or 2 minutes, until the ingredients are well combined, then stir in the spinach and broccoli a cup or so at a time and fry for 5 minutes more. Reduce the heat to the lowest possible point and, stirring occasionally, simmer uncovered for 15 minutes, until almost all of the liquid has evaporated and the mixture leaves the sides of the pan in a solid mass.
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5. Serve at once from a heated bowl or platter. In the Punjab, where it originates, sag is usually made with fresh mustard
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