Saag Mutter

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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2 Comments

  1. Brilliant recipe. Have not had this for years. I could not understand even the sites from India, wrong spices and all that.

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