Ingredients
The following ingredients have 4 Servings
- 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
- 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
- 1 tablespoon ghee
- 1 teaspoon garam masala
- Pinch of kasoori methi
- ghee
Instruction
- 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!
