Ingredients
- 2 tablespoons ghee
- 1 red onion finely chopped
- 2- inch knob ginger minced
- 2 heaping tablespoons or 7 cloves garlic minced (I use my garlic press)
- 1-2 Serrano peppers minced (remove seeds/rib if you don't like it spicy!)
- 2 teaspoon salt adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri chili powder use less if using cayenne
- ½ teaspoon freshly ground black pepper
- 1 pound 16 ounces fresh baby spinach (large container), rinsed
- 1 pound 16 ounces chopped mustard leaves (stem removed), rinsed
add later:
- 1 tablespoon ghee
- 1 teaspoon garam masala
- Pinch of kasoori methi aka fenugreek leaves
- ghee
Instructions
- Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to your crock pot. Set on high for 1 hour.
- While that’s cooking, grab a very large pot. Add the mustard and spinach leaves to the large pot - then fill with water (do not put lid on pot!*).
- Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.
- Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).
- Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 2 hours.
- After 2 hours, add 1 tablespoon ghee, garam masala and pinch of kasoori/fenugreek leaves. Mix well and let this cook for another hour on low.
- Serve this saag with a heaping spoonful of ghee on top!
Notes
The reason you don’t want to place a cover on the pot while boiling the greens is because doing so will cause the pretty green color to fade.
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