Prep 25 mins
Cook 20 mins
Recipe from all recipes
- 2 large dried hot red chili peppers (optional)
- 2 bunches fresh spinach, washed and chopped
- 1 bunch mustard greens, washed and chopped
- 2 tablespoons ghee (clarified butter)
- 1⁄2 teaspoon cumin seed
- 1⁄3 cup onion, finely chopped
- 1⁄2 teaspoon ginger paste
- 1 tablespoon garlic paste
- 1⁄2 tomatoes, chopped
- 1⁄2 teaspoon white sugar, to taste
- 1⁄4 cup water (optional)
- 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.
- 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.
I really liked this. It reminded me somehow of creamed spinach, but without the calories! I thought it was weird to puree the greens, but it worked out afterall.