Thursday, 24 January 2013

Saag (Creamed Spinach Curry)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Saag is the traditional dish of the Punjab region of Pakistan. It is famously served alongside a cornmeal flat bread. It is warm and spicy and perfect for cold and frosty weather. It is loved by people of all ages.

It is full of vitamins and healing spices, and is very easy to make once you've mastered the technique. This is an all in one method as used by one of my aunts'.


A Simple List of Ingredients:

1. Spring Onions

2. Spinach
3. Broccoli 
4. Fresh Fenugreek Leaves
5. Garlic
6. Ginger
7. Water
8. Salt
9. Butter
10. Green Chillies
11. Wholemeal Flour

Bismillah, let's start!



Take 4 bunches of spring onions.



Chop the spring onions, and then soak in a bowl with enough water to cover them.



Next, take 4 bunches of spinach.



Chop the spinach, and then soak in a bowl with enough water to cover them.



Take 3 bunches of broccoli.




Chop the broccoli, and then soak in a bowl with enough water to cover them.




Take 2 bunches of fresh fenugreek leaves (methi).




Chop only the fenugreek leaves, and not the hard stalks (these are very bitter), and then soak in a bowl with enough water to cover them.




Next, take 3 inches of ginger, and 3 and 1/2 bulbs of fresh garlic




Peel the ginger and garlic.




Take 30 green chillies (you can add less if you want).




Place the ginger, garlic and green chillies into a blender, with enough water to cover.




Blend until a puree has formed.




In a large pot, boil 1 litre of water with 1 tablespoon salt.




Add 250 grams butter (a whole block of butter).




Add the puree to the pot.




Stir to combine.




Rinse and then add the spinach, broccoli, spring onions and fenugreek. Bring to the boil for a few minutes and then cook on a medium heat for about 1 hour, until it starts to dry out.




Next, take 1 cup of wholemeal flour (or cornmeal if you're a coelic).




Add the flour.




Mix for a few minutes. The flour will absorb all the water.




Cook for a further 5 minutes to cook the flour through.




Blend until smooth with a hand blender or food processor.




Return to heat to warm through.




Taste for salt, and add more salt if needed.



Finally, add 250 grams butter (a whole butter block), and allow to melt.




Serve hot with a flat bread of your choice.


Wasalaam!


Saag

Ingredients

·     4 bunches Spring Onions
·     4 bunches Spinach (Palak)
·     3 bunches Broccoli
·     2 bunches Fresh Fenugreek Leaves (Methi)
·     3 inches Ginger, peeled
·     3 and ½ bulbs Garlic, peeled
·     30 Green Chillies
·     Water
·     1 tablespoon Salt
·     500 grams Butter (2 blocks)
·     1 cup Wholemeal Flour

Method

1. Slice the spring onions, and soak in enough water to cover them.

2. Chop the spinach, and soak in enough water to cover them.

3. Chop the broccoli and soak in enough water to cover them.

4. Chop only the fenugreek leaves (not the stalks), and soak in water to cover them.

5. Place the ginger, garlic and green chillies into a blender with enough water to cover them, and blend until smooth.

6. In a large pot, place 1 litre water and the salt. Once they come to the boil, add 250 grams of butter. Once melted, add the garlic puree, and stir well.

7. Rinse the spinach, broccoli, spring onions and fenugreek. Add them to the pot and then bring to the boil for a few minutes. Cook on a medium heat for about 1 hour, until it starts to dry out.

8. Next, add the flour and cook for a few minutes to cook the flour out.

9. Remove the pot from the heat, and blend until smooth with a hand blender. Return to the heat, and taste for seasoning. Add more salt if needed.

10. Finally, add 250 grams butter, and allow to melt through. Serve straight away with flat bread.


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