This buttery savory recipe puts the ‘Popeye’ right in your spinach! It goes with everything. I substitute crushed fenugreek seed for leaf, and add crushed fennel seed too. You can vary amounts of herbs to taste, and use any hot pepper you like. High winter recommend as daily whole food medicine staple.
Sarson ka Saag
(Slow Cooker recipe)
- 2 tablespoons grassfed ghee
- 1 red onion, finely chopped
- 2-inch knob ginger, minced
- 2 heaping tablespoons or 7 cloves garlic, minced (I used 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 powder
- ½ teaspoon Kashmiri chili powder (or a little less if using cayenne)
- 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
- 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!
This slow cooker saag recipe is incredible. It’s so rich, buttery and delicious that you’ll forget you’re eating vegetables. Seriously. It’s THAT good. This recipe is the real deal. It’s how this popular Indian dish should be made. This isn’t just any saag, it’s Sarson ka Saag.
A little background on this dish – Saag just means pureed greens, so when you order this dish in a restaurant, chances are that it’s slightly different at each place. Some will add kale, broccoli, even brussels sprouts to their saag…
Original Recipe Here: http://myheartbeets.com/sarson-ka-saag-slow-cooker/