Those of you who have taken the FHA course “Leading for Engagement” will recognize this recipe immediately from Edenvale.
What’s Edenvale? It’s a Retreat & Conference Centre according to their website out in Aldergrove. It was a nice, quiet place to get away for our course. The one thing I’d heard the most before going to this course is that the food here was spectacular, and especially this recipe. Well – the reviews were correct, this is an amazing dish…a meat pie…what’s not to like?
A friend of ours pointed us to a link for an overnight Slow Cooker Breakfast which is perfect for Sunday mornings…just set everything up before bed and leave it overnight, and you wake up to a wonderful smelling kitchen in the morning…the recipe can easily be doubled if you have people coming over for breakfast (just add an hour to the cook time). We found that this recipe is best eaten when cooked or later the same day, as opposed to making once big batch for the week.
Just like Mom makes. Well, not really. more like Just how Ranj makes.
Halfway thru – it will look wilted, ugly, and nothing like Saag. But smell delicious…
Look at those colors!
Yes, after what seems like a million years, I’m finally back to making a posting on my blog.
Why the hiatus you ask? Well, I really grew to dislike the process of how I updated my blogs, the inconsistencies from post-to-post, as well as the inability to have a properly formatted “Print” button, I hated printing something from here and having a bunch of improperly formatted pages printing. I think I may have got something I like now…let’s see if I stick with it this time.
Anyway, onto the recipe – I was reading an Indian Slow Cooker book last year and stumbled upon this…I tried making it the “desi way” before (e.g. – in front of the stove all day making tarka, etc.) and it was a pain in the butt, and ended up tasting terrible, so I was doubtful this would turn out at all, but was surprised (shocked, really) at how good this tasted. This is a staple recipe whenever we’re craving some Indian food. The added bonus of this dish is the fact that it is super simple and extremely healthy, at least before you add the Ghee…
2 Bunches of Spinach (washed) – I typically cut the stems off but you can leave them on if you like
2 Large Yellow Onions – I cut them into quarters
3 Medium Tomatoes – I cut them into 6 or 8 pieces
Ginger – I use my Microplane grater and grate a couple of tablespoons worth – modify the amount based on your taste preferences
20 Cloves of Garlic (guessing about 3 Heads of Garlic)
Serrano Peppers – modify this based on how spicy you like your dish. I would recommend a minimum of one and up-to 5 based on how hot you like it, take the seeds out if you don’t like it too spicy
4 Tbsp Ground Cumin
1 Tbsp Chilli Powder
1 Tbsp Garam Masala
2 Tsp Haldi (Tumeric)
1 Tbsp Salt
Place all Ingredients in order into the Slow Cooker except the Salt and Makhani
Cook on HIGH for 3 hours – if you like you can give it all a mix after 90 minutes to ensure none of the Spinach burns on the side, but I usually skip this step
After the 3 hours, what’s left in the Slow Cooker is going to look ugly. Really, it will. But don’t worry – it smells good so “Follow Your Nose” like Toucan Sam and use your Immersion Blender and blend everything directly in your Slow Cooker (if you don’t have one – you can pour everything into your blender, process it, then put it back in) – blend it until no big pieces of vegetable or garlic are left.
Put it back in your Slow Cooker with the Salt and cook on LOW for 2 hours
Sit back and eat Saag with next to no effort…add Makhani for flavor
Nutrition Info (per 1/6th, not including any Makhani)