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saag recipe

Date:    Mon, 25 Apr 94 10:13:09 MDT
 From:    "Sharon Badian, AT&T - GBCS Labs, Denver" (seb1@bighorn.dr.att.com)
 Saag (Indian Creamed Spinach)
 [Radically adapted from Madhur Jaffrey]
 Serves 4
 1 inch cube of ginger, cut into chunks
 6 cloves garlic, peeled
 1/2 tsp garam masala*
 1/4 cup water + more water
 20 oz of spinach, fresh or frozen, finely chopped (if frozen, thaw
 	and squeeze out excess water)
 3/4 cup - 1 cup mock cream (recipe follows)
 Process ginger, garlic and 1/4 cup water in food processor or blender
 until a smooth paste.
 Heat large skillet with a cover over medium low heat. Add ginger-
 garlic puree. Sprinkle with garam masala. Stir. Cook, covered for about
 15 minutes. Check to see if water has cooked off. If it has, add a little
 bit more. Be careful not to cook it dry. A tightly fitting lid is
 important here.
 Add spinach. Cook for 15 minutes, stirring frequently and adding
 water if it looks too dry.
 Reduce heat to low. Add mock cream. Stir and cook for 10 minutes.
 Serve as part of an Indian meal.
 Mock Cream - a recipe from the Frugal Gourmet
 1 cup skim milk
 1 cup nonfat cottage cheese
 Blend in blender until smooth. Use as you would milk or cream. The
 consistency is thicker than milk so that sauces tend to be a little
 kwlacto lacto