Saag Mutter, a delicious vegan dish made with chopped and pureed spinach, sizzled with garlic, cumin, and chili, and tossed with green peas. This recipe serves two people.
Ingredients
- 200 grams fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup green peas (fresh or frozen)
- 1 tablespoon oil (vegetable or olive oil)
- 1 teaspoon cumin seeds
- 3 cloves garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- Salt to taste
- Lemon juice (optional, to taste)
- Fresh cilantro, chopped (for garnish)
Preparation
- Prepare the Spinach:
- If using fresh spinach, wash thoroughly and blanch in boiling water for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and chop finely or puree in a blender for a smoother texture.
- If using frozen spinach, thaw and drain well, then chop finely or puree.
- Cook the Peas:
- If using fresh peas, blanch them in boiling water for 2-3 minutes until tender. Drain and set aside.
- If using frozen peas, thaw them and set aside.
- Make the Saag Mutter:
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped garlic, ginger, and green chili. Sauté for about a minute until the garlic starts to turn golden.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the chopped tomato and cook for 3-4 minutes until it becomes soft and starts to break down.
- Stir in the turmeric powder, ground coriander, and salt. Cook for another minute to let the spices blend.
- Combine Spinach and Peas:
- Add the chopped or pureed spinach to the pan and mix well. Cook for 3-4 minutes, stirring occasionally.
- Add the blanched or thawed peas to the pan and mix thoroughly. Cook for another 2-3 minutes until everything is well combined and heated through.
- Stir in the garam masala and cook for an additional minute.
- Finish and Serve:
- Taste and adjust the seasoning, adding more salt or a squeeze of lemon juice if desired.
- Garnish with freshly chopped cilantro.
- Serve hot with rice, roti, or naan.
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This is great!
Brilliant recipe. Have not had this for years. I could not understand even the sites from India, wrong spices and all that.