“North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.” - by FoodLover
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition
Amount Per Serving (6 total)
- Calories
- 89 cal
- 4%
- Fat
- 4.9 g
- 8%
- Carbs
- 8.5 g
- 3%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I love Indian food and also cook a lot of it as well. This dish exactly as is , is very delicious. If you don't enjoy very hot food , you may consider using only 1 pepper as they are large. I enjoyed ..." See morethis with Roti and makes a lovely lunch or light meaL."
TaraR
"I was a little afraid to try this, spinach mush didn't sound too appealing. But I needed a vegetable recipe to go with some Indian potatoes I was making for a vegetarian dinner so thought I would brav..." See moree it. Wow this is wonderful! The only changes I made were to use kale instead of mustard greens, since the grocery didn't have them. I also used fresh ginger and garlic in place of the paste, but otherwise I stuck to the recipe as written. If you like spinach, this is a terrific side dish. Be sure to use real ghee; you can tell the difference. The tomatoes give the dish a light tanginess that perfectly offsets any bitterness. I highly recommend this with any Indian meal. Thanks for a lovely recipe!"
happygonomad
"I served this recipe with aloo chaat, roti, and a side of raw tomato as a hearty brunch for myself and my children. I subtracted the red chilies to make the recipe kid friendly. I cleaned the kitche..." See moren while everyone ate and I kept peeking around the corner only to continuously hear 'mmmm' noises from the dining room table, which always signifies a winner recipe! To my surprise my children ate every bite! Great recipe."
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