Fresh winter greens such as radish leaves and spinach or Malabar spinach /pui shak/ basale sautéed with basic spices, in an onion and green and red tomato gravy. Serve hot with roti, rice or in a wrap
Course: Side Dish
Author: Sujata Shukla
1 ½ cupsRadish greens/mooli saag
1cupSpinach or Malabar spinach/palakPalak or basale saag
1tablespoonsunflower oilor other oil of your choice
1green chillior to taste
a fewcurry leavesminced
½ inchpiece ginger
¼ cup Onionssliced
1 cupTomatoes slicedgreen and red
½ teaspoonturmeric powder/haldi powder
1teaspoonCoriander Powder/dhania powder
½ teaspoondried mango powderamchur powder
½ teaspoonsaltor to taste
1 tablespoonpaneer or fresh cream(optional, and for a non vegan version)
Separate the leaves of the radish greens and spinach from the stalks. Keep tender stalks and discard the tough ones.
Shred or slice the leaves, rinse and then dry them in a salad spinner or pat dry with a kitchen towel, gently squeezing out as much water as possible.
Slice onions and tomatoes into small even sized pieces, mince the ginger, chilli, crush garlic, and shred the curry leaves.
Heat the oil in a pan
Add cumin seeds and when they begin to brown (about 10 secs) add green chilli slices.
Add curry leaves
Add the garlic and sauté till the cloves begin to change colour (about 1 minute) and add ginger slices. Sauté for another minute.
Add the onions, sauté for 2-3 minutes till well done.
Add the tomato slices, stir well and add the turmeric, coriander and mango powders.
Stir again and sauté for about 5 minutes till the tomatoes shrink in size.
Add the radish greens and Malabar spinach/ spinach leaves.
Stir well and sauté for 5 minutes on low heat, stirring frequently.
Add a little salt, stir and check the taste, adding a little more if required.
Add crumbled fresh paneer (if using) and stir.
Remove from the heat and transfer to a serving dish.
Serve hot with roti or with rice and dal.