This is a recipe that I have grown up on and I love it. My Bibi (Grandmother) was from Pakistan and she died when I was 5. I do have some fond memories of her, my most vivid memory is sitting in her kitchen on a barstool, listening to the "jangle" of her glass bracelets. My mouth watering as the scent of curry permeated her apartment as she was making a lunch of curried peas for me. Peas were the one vegetable I detested, except when Bibi made them!
This recipe is easy to make; simple ingredients and very good for you (high in iron and vitamin A). If you have a child that is not big on spinach and broccoli, this will convert them. Enjoy!
My Bibi's Saag Recipe
1 16 oz bag of spinach
1 lb broccoli (skin and shred/peel the stems)
1 tsp salt
1/2 tsp chili powder (or to taste)
1/2 yellow onion finely chopped
2-3 garlic cloves finely chopped
1/2"sq fresh ginger peeled and finely chopped
2 Tbsp oil or ghee or 1/4 lb butter
Finely chop spinach and broccoli and put ingredients in a pot with 1/2 cup of water. Cover and cook over low heat for 30-40 mins.
Meantime in another pot sauté the onion mixture until golden brown, then add to the spinach mixture after the 30-40mins.
Mash or pureé the spinach mixture. Thicken with a little cornstarch and water (1 tbsp cornstarch and 1/4 cup of water).
Typically we have this as a side dish to our chicken curry dinner. I also like this as a side dish to any dinner! Leftovers are great with a poached egg on top the next day.