Sarson ka Saag (Slow Cooker)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon freshly ground black pepper
- 1 red onion finely chopped
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 tablespoons grassfed ghee
- 2- inch knob ginger minced
- 2 heaping tablespoons or 7 cloves garlic minced (i used my garlic press)
- 1-2 serrano peppers minced (remove seeds/rib if you do
- 2 teaspoon salt adjust to taste
- 1/2 teaspoon kashmiri chili powder (or a little less if using c
- 1 pound (16 ounces) fresh baby spinach (large container) rinsed
- 1 pound (16 ounces) chopped mustard leaves (stem removed) rinsed
- 1 tablespoon grassfed ghee
- pinch of kasoori methi (aka fenugreek leaves)
- grassfed ghee
- Carbohydrate 3.40205653846154 g
- Cholesterol 0 mg
- Fat 0.932363076923077 g
- Fiber 1.50812695455551 g
- Protein 0.824698076923077 g
- Saturated Fat 0.094665 g
- Serving Size 1 1 recipe (914g)
- Sodium 6.883 mg
- Sugar 1.89392958390603 g
- Trans Fat 0.133349076923077 g
- Calories 20 calories
Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to your crock pot. Set on high for 1 hour.While that’s cooking, grab a very large pot. Add the mustard and spinach leaves to the large pot - then fill with water (do not put lid on pot!*).Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 2 hours.After 2 hours, add 1 tablespoon ghee, garam masala and pinch of kasoori/fenugreek leaves. Mix well and let this cook for another hour on low.Serve this saag with a heaping spoonful of ghee on top!
