Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.
1/2 cup green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1 tablespoon crushed garlic
2 teaspoons chopped ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon black pepper
Steps:
If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
Remove the colander and throw away the water.
Repeat until water is clear.
Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
Add more water as needed.
Heat the oil in a 4 quart pot on medium to high heat.
Add garlic.
Add ginger, cumin powder and coriander powder.
Stir for a minute.
Stir in the cooked greens gradually (making sure there are no lumps).
Add the remaining seasonings.
Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.
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