From DrLeon@Mac.NOSPAMcom Tue Dec  4 16:31:52 2001
Date: Sat, 01 Dec 2001 08:48:07 -1000
From: Leon C Pereira <DrLeon@Mac.NOSPAMcom>
Newsgroups: uk.food+drink.indian
Subject: Saag

Saag can be made with different vegetables. Here's one of my favorites. 
The directions are written in my cryptic style--numbers in parenthesis 
indicate minutes.

Leon

Moghlai Saag   

3lb fresh spinach
ginger 2x1x1"
4tbs oil
4 tbs unsalted butter
1/2 tsp whole fennel seeds
4 whole cardamom pods
3 onions, fine half rings
1 tsp salt
1/4 tsp cayenne
1/2 tsp garam masala        

Wash spinach; set aside. Julienne ginger. 

Medium-high heat oil and butter; add fennel and cardamom. Stir once then 
add onion and ginger. Stir-fry till onions turn brown. 

Add spinach; cover and allow to wilt stirring occasionally. Lower heat 
add salt and cayenne.

Cover and cook (25). Add garam masala. Stir and cook, uncovered (5).  
  
Jaffrey - A taste of India 
Sixteenth-century Moghul recipe. Simple but one of the most amazing 
dishes ever. 
Serves 6