Seasonal Saag

SAVORY

Oct 31

Seasonal Greens, Cumin, Garlic, Ginger, Onion, Coriander, and Garam Masala

Chef Chintan Pandya of Adda | Queens

Yield: 10 servings

INGREDIENTS:

100 mililiters neutral oil
100 grams butter
10 grams cumin seeds
40 grams finely chopped garlic
20 grams finely chopped ginger
200 grams finely chopped onion
200 grams tomato concassé
2.5 kilograms coarsely chopped seasonal greens
10 grams red chile powder
Salt
10 grams ground coriander
5 grams garam masala

METHOD:

In a rondeau over medium flame, heat oil and butter. Toast cumin until crackling. Add garlic and ginger and sauté until browned. Add onion and cook until translucent. Stir in tomato and cook until flesh breaks down and juices released. Add greens and chile. Season with salt. When greens have wilted, add coriander and cook 1 minute. Stir in garam masala and remove from heat.

Similar Recipes

Butter Pepper Garlic Crab

Chef Neel Kajale of Dhamaka

Chettinad Lamb Masala

Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger

Chicken Makhni

Spiced Chicken, Chicken Mousseline, Red Pepper Makhni, Cilantro Flowers | Chef Sathish Subramaniyam of Indienne

Kallumakkaya

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Samosa Pizza

White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace