February 8, 2012

Saag Beans (Spinach and Beans)

Here's another recipe for comfort food from the Indian subcontinent. Saag (made with any kind of green leafy vegetable) is a staple during the winter months. A lot of people associate "saag" only with Spinach although Dill (soya), Fenugreek leaves (methi), Mustard Greens (sarson), Turnip Greens (kadam ka saag) and Radish Greens (mooli) are all used quite routinely in North Indian cooking.  Saag is often eaten with rice, or with Makki ki roti (flat corn bread).

Saag Beans
Prep Time: 20 minutes with a pressure cooker; 40 minutes on the stove;

  1. 1 pack frozen black eyed peas
  2. 1 can of dark red kidney beans
  3. 1 cup fresh or frozen baby spinach
  4. 1 large fresh tomato, or 1 can of diced tomatoes
  5. 1 small red onion, diced
  6. 1 can Low Sodium Vegetable broth
  7. 1 tbsp ginger-garlic paste
  8. 1/2 tsp turmeric powder
  9. 1 tsp ground cumin or cumin seeds
  10. 1 tsp ground coriander seeds
  11. 2-4 bay leaves
  12. 1-2 tsp garam masala, or curry powder.
  13. salt, black pepper and red chilli powder, to taste. 
In a pressure cooker, or stock pot, heat a third of the vegetable broth to a rolling boil. Reduce heat and mix in ginger-garlic paste and all dry spices. Bring back to a slow boil, add remaining ingredients. Cover and pressure cook for 10-15 minutes, or simmer in a pot for 25-30 min.   I served mine over a small bed of  brown basmati rice. Umm Umm Good!

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