Saag (Spinach/Rapini/Kale/Broccoli)

Ingredients:

For pressure cooker:

• 2 rapini bunches
• 1 broccoli bunch
• 1 kale bunch
• 2 spinach bunches
  (OR 2 frozen chopped spinach)
• 7-8 cloves of garlic
• 1 medium onion (cut into four pieces)
• 2 tablespoons freshly ground ginger
• 2 cups of water

Note: you can also just use 3 bunches of rapini and 3 bunches of spinach

Spices for pressure cooker:

• 1 and 1/2 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 pinches of clove powder
• 1 and 1/2 teaspoon brown sugar
• 2 green chilies

Other:

• 2 tablespoons corn flour
• 3 cloves of garlic (thinly sliced)
• 1 tablespoon freshly ground ginger
• 2 tablespoons of ghee (or butter or oil)

Directions:

Peel each of the stems of the rapini.

peeled rapini stems

this is what was peeled from
the rapini stems,throw this out

Chop the rapini, kale, and broccoli. Wash them thoroughly. And if you are using fresh spinach, then wash it 3-4 times and chop.

Put the rapini, kale, broccoli, and spinach into a pressure cooker. Along with the garlic cloves, medium onion, ground ginger, water, and all the spices.

Put the lid on the pressure cooker on medium heat.

Note the time when it starts whistling. When it starts whistling, let it cook for 15-20 minutes.

Once you have let it cook, turn off the heat, and wait until the steam leaves from the pressure cooker. Once it has, take off the lid.

will look like this when you take off the lid

Use a spatula to take out the cooked vegetables from the cooker, and put in a food processor. Grind it thoroughly, it will take a few minutes. Set aside.

In the cooker, add a 1/3 cup oil or butter, and let it cook with the water that was left from the vegetables on medium-high heat.

When the water has dried, turn off the heat. Add in the ground vegetables that was set aside previously into the cooker. Sprinkle the 2 tablespoons of corn flour as well, and mix thoroughly with a spatula.

water has dried

looks like this after mixing

In a small sauce pan, cut 3 cloves of garlic very thinly. Add in the garlic and ghee into the saucepan, and fry until the garlic has become red. Then add in the ground ginger and fry it for minute.

This is your garnish.

Put the cooked saag into a serving dish, and garnish it with the fried garlic ginger.

Enjoy your saag with roti or parantha!