North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

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  • Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

  • Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

  • Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Nutrition Facts

88.83 calories; 4.8 g protein; 8.5 g carbohydrates; 4.9 g fat; 10.92 mg cholesterol; 159.98 mg sodium.Full Nutrition


Reviews (9)

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Most helpful positive review

KLynn
11/12/2011
I love Indian food and also cook a lot of it as well. This dish exactly as is is very delicious. If you don't enjoy very hot food you may consider using only 1 pepper as they are large. I enjoyed this with Roti and makes a lovely lunch or light meaL.
(11)

Most helpful critical review

Taylor
11/05/2017
It has a good base to build off of but mine turned out fairly bland. I d made this for my Indian girlfriend and she directed me how to make it more palatable (after the addition of some grated ginger madras curry power turmeric and a splash of a pepper-lime sauce it was much better!)
9 Ratings
  • 5 Rating Star 7
  • 2 Rating Star 1
  • 3 Rating Star 1
KLynn
11/12/2011
I love Indian food and also cook a lot of it as well. This dish exactly as is is very delicious. If you don't enjoy very hot food you may consider using only 1 pepper as they are large. I enjoyed this with Roti and makes a lovely lunch or light meaL.
(11)
TaraR
01/27/2013
I was a little afraid to try this spinach mush didn't sound too appealing. But I needed a vegetable recipe to go with some Indian potatoes I was making for a vegetarian dinner so thought I would brave it. Wow this is wonderful! The only changes I made were to use kale instead of mustard greens since the grocery didn't have them. I also used fresh ginger and garlic in place of the paste but otherwise I stuck to the recipe as written. If you like spinach this is a terrific side dish. Be sure to use real ghee; you can tell the difference. The tomatoes give the dish a light tanginess that perfectly offsets any bitterness. I highly recommend this with any Indian meal. Thanks for a lovely recipe!
(5)
Amy Rhodes
06/19/2013
Excellent. I substituted one Habanero pepper and two Serrano peppers sautéed in a little ghee. Also added fresh portabella mushrooms. Served it with Allrecipes Bhagari Jhinga Indian Stir fried shrimp in cream sauce and Allrecipes Basmati rice.
(3)
Julie Julie
07/15/2013
Delicious! Served this with basmati rice along with Tandoori chicken grilled on a Big Green Egg. Used the greens from my garden: equal parts chard spinach arugula and kale. I doubled the cumin tomato and added about 1/2 tsp. of garam masala.
Brian Neubauer
10/15/2018
It s really too bitter and too much whole greens to it I think I will do a purée first.
Anonymous
06/12/2013
I served this recipe with aloo chaat roti and a side of raw tomato as a hearty brunch for myself and my children. I subtracted the red chilies to make the recipe kid friendly. I cleaned the kitchen while everyone ate and I kept peeking around the corner only to continuously hear 'mmmm' noises from the dining room table which always signifies a winner recipe! To my surprise my children ate every bite! Great recipe.
LuluGia
03/03/2017
We have been trying many different recipes to make saag at home and this was the closest.. It was very good! I had to skip the chiles because I didnt have any so added some red crushed pepper. Another thing that wasn't clear to me so I guessed was qtys of the Mustard Greens & Spinach. I bought bagged Spinach and we grew our own Mustard Greens. I wish there was a qty by weight given. I followed the directions as stated and modified only by adding about 50% more cumin seeds a whole tomato and added 1/2 tsp of garam masala. It was really really great!
Taylor
11/05/2017
It has a good base to build off of but mine turned out fairly bland. I d made this for my Indian girlfriend and she directed me how to make it more palatable (after the addition of some grated ginger madras curry power turmeric and a splash of a pepper-lime sauce it was much better!)
Terri Summer
04/27/2014
Truly delicious! I will be making this any time I need an Indian side dish. Thank you for sharing your recipe.