Seasonal Saag

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

Chef Chintan Pandya of Adda | Queens

Yield: 10 servings

---

Adapted by StarChefs | october 2019

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.

---