Deliciously Creamed Mustard Greens With Spinach
"Can't get your family to eat mustard greens or spinach? Try this Pakistani version of it and you will be surprised at how quickly its gobbled away. Best served with rice."
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1 (29 ounce) can mustard greens, drained
- 1 (15 ounce) can spinach, drained
- 1 medium onion, chopped
- 1 tomatoes, chopped
- 1 jalapeno, chopped (optional)
- 1 tablespoon garlic paste (or fresh chopped garlic)
- 1 tablespoon ginger paste (or fresh chopped ginger)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder (optional)
- 1 teaspoon chili powder (or to taste)
- 2 tablespoons tomato paste
- 1 cup heavy cream (add to taste and consistency)
- salt & pepper
- 1⁄2 teaspoon garam masala
- 2 tablespoons oil
- 1⁄4 cup water
-
Topping
- 3 tablespoons butter
- 1 piece fresh ginger, chopped
directions
- heat up oil in pot and add onions. Fry till softened and translucent.
- Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
- Add the water and fry for 2-3 minutes. Stir well.
- Add the tomato and cook till softened, about a minute.
- Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
- Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
- Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
- In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
- Mix in the heavy cream (per preference).
- Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
- Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
- Serve hot with some fresh lime squeezed on top, delish!
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Reviews
-
Made this for spring 2010 PAC. The combination of spices was perfect. The flavor was very well rounded and not too spicy. I did not use the optional jalepino but did use the tumeric. It reminds me of a mild version of punjabi saag or palak. I love finding new ways to prepare mustard greens.
RECIPE SUBMITTED BY
I'm married to love of my life who works very hard to keep me happy. Normally, I'm okay when it comes to cooking, nowadays, I feel like I don't know what I'm doing in the kitchen anymore and am completely out of dinner ideas. Guess thats what happens after the first year of being married.
I also just gave birth to my first child on Oct. 11, 2009 and am a new mom dealing with the stresses of parenthood in the beginning. I use cooking as an outlet to keep my hands and mind busy.
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My husband and I love vegetables and chicken. All other eating options are once in awhile if at all. I really learned cooking from my husband, he's amazing in the kitchen, he can just make something out of nothing and have it turn out to be fantastic but if you ask him the recipe he'll have no idea. He's very creative like that, I on the other hand- not so much.
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