Home Style Baroda Mushroom Mutter Saag Recipes

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HOME STYLE BARODA MUSHROOM MUTTER SAAG



Home Style Baroda mushroom mutter saag image

A lovely Gujarati dish that is a must for curry fans. It originates from Baroda, Gujarat, India. I came across this delight at a family meal a few months ago and was blown away by the amazing taste and flavours. It is a mushroom pea and spinach curry served a as main course with roti or rice and will work equally well as a side dish to complement a meat dish. It is aromatic and gets all the amazing spicy flavours from a family grama masala spice blend. The textures of the peas and mushroom are complemented by a spinach sauce background.

Provided by bipinsmasala

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a heavy pan saute the onions (low heat so as not to burn the ingredients) together with 1 tsp of the marchi masala and the cashews untill golden brown. This will begin to flavours the caramelised onions.
  • fold in all the vegetables and the remaining marchi masala, the Jaggary, add a 2 tbsp of water and cook gently over low heat in a covered pan for 20 minutes to infuse the aromas and get the spices and herbs to release the flavours.
  • To finish add the lemon juice, garnish with lemon zest and the coriander.

INDIAN SAAG



Indian Saag image

Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.

Provided by VALONE

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 10

½ cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Steps:

  • In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
  • Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g

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