Saag as it is commonly known is merely a bunch of greens sauteed with spices, onions and tomatoes and then pureed. You either love or hate Saag because of the pureed nature of the dish. I am an ardent lover of all greens and saag is the best way to eat greens -Indian style. A saag may also include potatoes, chickpeas, paneer, chicken or lamb immersed in it but is perfectly paired with warm Naan or rotis. Today, I'm making saag with Fresh Mustard greens and Spinach.
2 bunches of fresh spinach
1 bunch of Mustard greens
2 Onions chopped very fine
2 tomatoes chopped
1 Tbpsln Ginger paste
1 Tspn Garlic paste
2 green chillies
1/2 tspn Turmeric powder
1 Tblspn of Besan or chick pea flour
Olive oil, salt as needed
Garam masala- 1/2 tspn
1. Wash, drain and dry the greens. I usually leave them in cold water until the soil settles to the bottom before washing, draining the water and chopping them.
2. Place a wok on a medium fire, add enough olive oil to saute the onions until they are translucent.
3. Slowly add the tomatoes and saute until smooth and thick. Add garlic, ginger and chopped chillies.
4. When all the gravy comes together, add the greens all together wil salt and turmeric powder.
5. Add 1/2 cup water and mix well. Cover and slow cook over low fire until cooked down well.
6. Add the garam masala and besan and simmer until thickened. Turn off the fire and cool.
7. When cool, use a hand blender to puree lightly. At this point you may puree the green very smooth if you prefer. My family likes it a little lumpy so I puree the greens partially.
Serve with fresh homemade Pitas or Naans