Peas to Please: Saag Matar

Continuing with my Indian food obsession is the super tasty and healthy Saag Matar, which is a curry of greens, peas, and lots of amazing spices (saag=greens, matar=peas. fyi.). I adapted this recipe from a wonderful Indian cookbook called Cuisines of India by Smila Chandra. I love this cookbook! Creative yet traditional recipes, beautiful illustrations, clear and educational explanations of ingredients and interesting history of cuisines throughout different regions of India. Lots to love, except there are no pictures. So, if you're really into pictures in a cookbook, I'm warning you ahead of time...but try it anyway! It's wonderful!I served this chunky, spicy curry with brown basmati rice, whole wheat roti bread (I bought it pre-made at the Indian grocery store. I'm a cheater.), and a mango-gunda pickle. Gunda is an Indian berry that, when pickled, is reminiscent of a green olive, but sweeter. It has a pit, so be careful! Anyway, this curry is so great, it should please just about everyone....except for those crazy pea-haters, of course!

Saag Matar (Indian Greens and Peas) serves 6-8
adapted from Cuisines of India

1 bunch fresh greens, such as mustard greens or kale, chopped
1 bunch fresh spinach, chopped
2 Tbs vegetable oil
1 tsp cumin seed
1 large onion, diced
4 cloves garlic, minced
1 cup diced tomatoes, canned or fresh if it's summer
1/2 tsp salt, to taste
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper, to taste
1 tsp garam masala, homemade or store-bought
2 cups frozen or fresh green peas--not canned!
1/2 cup water or vegetable broth

In a large wok or deep pan, heat oil over medium high heat. Add cumin seeds and cook 30-60 seconds, until they start to pop. Add the onion and garlic, and saute 3-5 minutes until lightly browned. Stir in the tomatoes and spices and cook for 3-5 minutes, to allow the tomatoes to cook down slightly. Stir in the greens, peas, and water and reduce to a simmer. Cover pan and let cook for 10-15 minutes, until the greens have cooked down and the sauce has thickened. Salt and pepper to taste, add more spice if you're so inclined...I know I am! Serve immediately with rice, roti and plenty of chutneys!

I've Got a Crush...

...on Indian food! I have fallen in love with the wonderful flavors, varied textures, and interesting ingredients of Indian cuisine, so I've been making a lot of it lately. A whole lot. I checked out three Indian cookbooks from the library and have been researching it on the internet. I'm kind of nerding out about it. Anyway, here is one of my favorite dishes I've made so far, Cabbage Thoran. It's a dry curry with lots of mustard seeds and shredded coconut laced into simmered cabbage and spices. I've adapted it from a wonderful cookbook, Cuisines of India, and I'm just crazy about it! Cabbage Thoran (serves 6-8 with other dishes)
Adapted from Cuisines of India and various internet sites

2 cups shredded unsweetened coconut
4 cups cabbage, shredded
2 Thai chilis, minced
4 cloves garlic, minced
1/2 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp ground cumin
10 fresh curry leaves, chopped (if unavailable, use Thai basil leaves)
2 Tbs vegetable oil
2 Tbs black mustard seeds
10 fresh curry leaves,chopped (or use 4 dried bay leaves)
1 large onion, diced
2 cups cooked yellow split peas--optional, to make as a main dish

In a large mixing bowl, combine the coconut, cabbage, chilis, garlic, salt, spices (turmeric through cumin), and curry leaves. Stir to mix well.
In a large wok or deep pan, heat oil over medium-high heat. Add mustard seeds to the pan and cook 30 seconds to 1 minute, until they sizzle and begin to pop. Add the curry leaves and onions and saute 3-5 minutes, until the onion softens and begins to brown. Add cabbage mixture to the pan and cook 8-10 minutes, until the cabbage has softened and cooked down a bit. You may need to add water, a few tablespoons at a time, during the cooking process if the mixture becomes too dry. Fold in the cooked split peas and add 1/2 cup water. Reduce heat to low and cover pan; let simmer for 3-5 minutes until the mixture has thickened slightly. Top with sprigs of fresh cilantro and serve with basmati rice, roti, and plenty of pickle and chutneys.

I served mine with hot mango pickle and a cooling cilantro raita! Balance! For this, and many, Indian recipes you will likely have to take a trip to your local Indian or Asian market. Those places are like field trips for me, they're so great...I get sucked in for at least an hour every visit!