1 lb. of fresh or frozen spinach greens
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 Tb. gingerroot, finely chopped
2 Tb. ghee or oil
½-1 jalapeno, finely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 – 1 tsp. garam masala
2 tsp. salt
Wash, trim, and roughly chop the greens. Add about two cups of water into a large pot with salt and add the greens. Cook a few minutes until tender. (Do not cover when cooking.) Remove from heat. Put greens in a blender or food processor and blend until smooth. Set aside. In a heavy fry pan heat ghee and lightly fry onions, ginger, garlic, and jalapeno chili for 3-5 minutes. Add spices and cook another 3 minutes. Add blended greens and cook until the ghee starts to appear on the edges of the saag (about 5-10 minutes). Keep mixing while it cooks to prevent sticking. Add a little water if you like a thinner consistency. Add the garam masala and salt to taste.
Serve with chapatis (or substitute flour tortillas) and yogurt and enjoy!