Mustard Greens and Spinach
Recipe: Mustard Greens and Spinach
From: Raghavan Iyer, 660 Curries
Serves: 6
8 large cloves garlic
4 fresh green Thai, cayenne, or serrano chiles, stems removed
2 lengthwise slices fresh ginger (each 2" long, 1" wide, 1/8" thick)
2 Tbsp. ghee or canola oil
1 tsp. whole cumin seeds
1 lb. fresh mustard greens, well washed and coarsely chopped
1 lb. fresh spinach, well washed and coarsely chopped
14.5 oz. can diced tomatoes with their liquid
1-1/2 tsp. kosher salt
1 tsp. garam masala
Combine garlic, chiles, and ginger in a food processor and pulse until finely minced.
Heat ghee or oil in a large saucepan over med.-high heat. Add cumin seeds and toast until they sizzle and smell nutty, about 15 sec. Add garlic-chile blend and stir-fry until garlic is light brown and chiles smell pungent, about 1 min.
Add as many greens to the pan as will fit (about half). Cover and cook until the greens wilt, about 3 min. Add remaining greens, cover and cook another 3 min. until wilted. Stir in tomatoes with their juice, salt, and garam masala. Cook uncovered until the tomatoes are warmed through, about 5 min. Remove from heat and let cool for 10 min.
Spoon half of the chunky curry into a blender or food processor and pureé, scraping as needed, until smooth. Transfer to a serving bowl. Repeat with the other half of the curry, and serve.
Notes:
Store-bought garam masala is fine, although the original recipe called for a homemade blend.
From: Raghavan Iyer, 660 Curries
Serves: 6
8 large cloves garlic
4 fresh green Thai, cayenne, or serrano chiles, stems removed
2 lengthwise slices fresh ginger (each 2" long, 1" wide, 1/8" thick)
2 Tbsp. ghee or canola oil
1 tsp. whole cumin seeds
1 lb. fresh mustard greens, well washed and coarsely chopped
1 lb. fresh spinach, well washed and coarsely chopped
14.5 oz. can diced tomatoes with their liquid
1-1/2 tsp. kosher salt
1 tsp. garam masala
Combine garlic, chiles, and ginger in a food processor and pulse until finely minced.
Heat ghee or oil in a large saucepan over med.-high heat. Add cumin seeds and toast until they sizzle and smell nutty, about 15 sec. Add garlic-chile blend and stir-fry until garlic is light brown and chiles smell pungent, about 1 min.
Add as many greens to the pan as will fit (about half). Cover and cook until the greens wilt, about 3 min. Add remaining greens, cover and cook another 3 min. until wilted. Stir in tomatoes with their juice, salt, and garam masala. Cook uncovered until the tomatoes are warmed through, about 5 min. Remove from heat and let cool for 10 min.
Spoon half of the chunky curry into a blender or food processor and pureé, scraping as needed, until smooth. Transfer to a serving bowl. Repeat with the other half of the curry, and serve.
Notes:
Store-bought garam masala is fine, although the original recipe called for a homemade blend.