“Saag” refers to the classic winter green leafy dish from Punjab eaten with stone ground cornflour flat bread. Traditionally made with spinach, mustard and amaranth leaves, warming herbs like ginger, green chilies and topped with dollops of clarified butter. I have always wondered how to use fresh Broccoli and Cauliflower stalks and leaves without having to resort to the compost bin. Pressure cooking them is the perfect option! My recipe takes away all the dairy and adds the goodness of broccoli to make a beautiful and tasty dish. This can be made in an open pan, but I steamed the broccoli and kale leaves with ginger and green chilies in the pressure cooker before mashing everything. We ate ours with “Bhakri” and a red onion salad.
Kale & Broccoli Saag
Kale Leaves & Stems, chopped – 1 bunch (6 big stalks)
Broccoli Leaves – 2 cups
Brown Onion, chopped finely – 1 medium
Fresh Ginger Root, chopped – 2 teaspoons
Garlic Cloves, chopped roughly – 5 to 6
Green Chillies, chopped – 1 to 2, depending on desired hotness
Water – 3/4 to 1 cup
Coriander Powder – 1 teaspoon
Cumin Seed Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Oil – 1 + 1 tablespoon
Salt, to season
Heat 1 tablespoon of oil in a deep pressure pan.
Toss in greens, ginger, garlic, chillies and salt to the pan.
Add in water and bring to a boil.
Clip on the pressure cooker lid and steam for 8 to 10 minutes. Set aside to cool.
In the mean time, heat the remaining tablespoon of oil.
Add the onions and cook until lightly browned.
Toss in the turmeric, cumin seed and coriander powder.
Mix well and set aside.
Release steam completely from the pressure cooker before removing the lid.
Mash the cooked mushy greens to a fine purée.
Return the pan to the hob and pour in the oil – onion – spice mixture.
Mix well on low heat until the spices permeate the greens.
Serve hot garnished with roots or rice and red onion slices, if desired.