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Braised Beet Greens |
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Serves: 4
Print this Recipe
(Chukandar kae Patton ki Sabzi)
Category: Spinach and Other Greens
Makes 4 to 6 servings
These mildly sweet greens, belonging to the chard family, are full of fiber and vitamins, and can be added to salads or cooked, as in this recipe. The same holds true for red or green chard, mustard, daikon, turnip, and other lesser-known greens. All can be used interchangeably. Serve this dish on the side with a vegetable or meat curry, or mix it into Steamed Turmeric and Red Peppercorn Basmati Rice (see Rice) and present it with a yogurt raita.
2 to 3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 clove large fresh garlic, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
4 to 5 cups finely chopped beets greens, including stems
1 cup water or low-sodium canned chicken broth
1/4 teaspoon Garam Masala
1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring until golden, about 7 minutes. Add the ginger and garlic and stir about 1 minute.
2. Add the coriander, cumin, and salt, stir 1 minute, then mix in the beet greens and water (or broth). Cover the skillet, reduce the heat to medium, and cook, stirring a few times, until the greens are soft and most of the water has evaporated, about 15 minutes.
3. Increase the heat to medium-high, add the remaining 1 tablespoon oil and cook the greens, stirring frequently, until they are very soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Braised Beet Greens comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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