Indian Saag (Spinach)

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…

Slow Cooker Indian Saag

  • Servings: 6
  • Difficulty: Easy
  • Print

Credit – Modified from The Indian Slow Cooker

Ingredients:

  • 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
  • Makhani/Butter (optional)

Directions

  1. Place all Ingredients in order into the Slow Cooker except the Salt and Makhani
  2. 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
  3. 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.
  4. Put it back in your Slow Cooker with the Salt and cook on LOW for 2 hours
  5. Sit back and eat Saag with next to no effort…add Makhani for flavor

Nutrition Info (per 1/6th, not including any Makhani)

Calories – 70 calories, Protein – 5g, Fat – 0.5g,  Carbs – 14g

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