This is the mostly uncomplicated version that tasted really well. Wash and chop a bunch of spinach (not baby spinach). Make sure to change water a few times to get rid of any sand. This can be done a day or two in advance. In a large pan, heat some oil. Make small cubes of a pack of paneer (I used Swad). Add them to the pan and let them brown lightly on two three sides. Now, dice a large red onion, lots of garlic cloves (I used Vadilal frozen garlic cloves), and some ginger (I used some frozen paste I had on hand). Remove the paneer pieces and set aside in a plate. In the same pan, add some more oil and ghee, add some cumin and ginger ans garlic. The garlic needs to brown ever so slightly. Then add chopped onion, a pinch of salt, and let it sauté for a few more minutes. In the meantime, thaw out a pack of frozen mustard leaves (Sarso - I used Vadilal brand) in the microwave. Wash it once to make sure there’s no dirt. Once the onion starts to brown on the edges, add turmeric powder, red chilli powder (just a pinch) and coriander powder. Let it sauté and then add the greens (I didn’t come se any tomatoes and the colour was great). Add some water and some more salt and let the greens wilt and cook for 3-4 minutes, without covering. Now transfer everything to a vitamin, add some water and blend until fairly smooth. This step is so worth it! Transfer back to the pan, add a bit more water , salt, amchur, garam masala powder and the paneer pieces and cook for a few more minutes. There’s one more tadka, but it is worth it. Finely chop a few cloves of fresh garlic. Heat some ghee in a tadka pan, add the garlic and let it brown (Sindhi style). Add a piece of whole red chilli and add the tadka to the saag paneer. Serve hot with parathas. Will make a really nice weeknight dinner.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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