Punjabi Saag
AuthorSheenaCategoryIndian, Slow CookerDifficultyIntermediateSaag is a known as a good luck type of dish that is made on special occasions. Apparently, it has special powers to assist families in “mingling & mixing” together especially during weddings. (I was told this by my Aunt)
Ingredients:
Directions:
Add Broccoli Raab, Kale and water to large crock pot cook 1.5 hrs on high.
Fold in Spinach, cover and lower heat setting to low & cook for 8 hours. ** I let it cook overnight**
Using an immersion blender; blend all the greens until it looks like a thick puree. **You may need to add water, if the greens mixture is too dry**
This puree yields about 4 cups. I use 2 cups right away & freeze 2 cups for the next time.
Now make the “tarka”
In a food processor “chop” the onions and garlic, set aside
Put a large deep dish saute pain over medium/high heat.
Add EVOO, once heated add the onions, garlic, ginger and saute until the onions begin to brown.
Add Crushed tomatoes & all of the seasonings; saute for until well combined and begins to bubble
Add the 2 cups of green puree. Saute until well heated; cover & cook on low for 20 minutes; mixing occasionally.
Serve & Enjoy!
Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!
Nutrition:
Serving Size ¾ cup
Servings 4
- Amount Per Serving
- Calories 137.3
- % Daily Value *
- Total Fat 3.7g6%
- Total Carbohydrate 21.8g8%
- Dietary Fiber 9g36%
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add Broccoli Raab, Kale and water to large crock pot cook 1.5 hrs on high.
Fold in Spinach, cover and lower heat setting to low & cook for 8 hours. ** I let it cook overnight**
Using an immersion blender; blend all the greens until it looks like a thick puree. **You may need to add water, if the greens mixture is too dry**
This puree yields about 4 cups. I use 2 cups right away & freeze 2 cups for the next time.
Now make the “tarka”
In a food processor “chop” the onions and garlic, set aside
Put a large deep dish saute pain over medium/high heat.
Add EVOO, once heated add the onions, garlic, ginger and saute until the onions begin to brown.
Add Crushed tomatoes & all of the seasonings; saute for until well combined and begins to bubble
Add the 2 cups of green puree. Saute until well heated; cover & cook on low for 20 minutes; mixing occasionally.
Serve & Enjoy!
Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!