Broccoli and Spinach Purée NARIYAL SAK

Ingredients for Broccoli and Spinach Sak

• 0.5 cup (120 ml) water
• 1.0 lb (455 g) fresh spinach, trimmed and coarsely chopped OR 10 oz (285 g) frozen spinach, defrosted and pressed dry
• 1.0 lb (455 g) fresh mixed greens, trimmed and coarsely chopped OR 10 oz (285 g) frozen mixed greens, defrosted and pressed dry
• 1.0 lb (455 g) fresh broccoli, stalks trimmed and coarsely chopped OR 10 oz (285 g) frozen broccoli, defrosted and chopped
• 1.0 medium-sized potato (approx. 5.3 oz / 150 g), peeled and diced
• 2.0–3.0 hot green chilies, sliced
• 0.5 inch (1.5 cm) piece of fresh ginger root, scraped and sliced
• 0.5 tsp (2 ml) turmeric
• 2.0 tsp (10 ml) ground coriander
• 0.5 tbsp (7 ml) salt
• 5.0 tbsp (75 ml) ghee or peanut oil
• 1.0 tsp (5 ml) cumin seeds
• 1.0 tsp (5 ml) garam masala
• 3.0 tbsp (45 ml) cream cheese or heavy cream
• Optional: 1.0 handful of buttered bread crumbs (approx. 0.75 cup / 120 g) or shredded cheese for gratin

Step-by-Step Instructions for Broccoli and Spinach Sak

1. Bring 0.5 cup (120 ml) of water to a boil in a 5–6-quart (5–6 liter) nonstick pot before packing in the spinach, mixed greens, broccoli, potato, green chilies, ginger, turmeric, coriander, and salt.
2. Cover the pot and cook the mixture over moderately low heat for 50–60 minutes, making sure to stir after the first 20 minutes and every 10 minutes thereafter to prevent scorching; add 0.1 cup (25 ml) increments of water if the mixture becomes too dry.
3. Process the cooked vegetables in batches using a food processor or high-speed blender until the ingredients are reduced to a perfectly smooth, velvety puree.
4. Heat 5.0 tbsp (75 ml) of ghee or peanut oil in a heavy 12-inch (30 cm) nonstick frying pan over moderate heat until hot but not smoking.
5. Drop 1.0 tsp (5 ml) of cumin seeds into the oil and fry for a few seconds until they darken slightly and become fragrant.
6. Add the puréed Broccoli and Spinach Sak to the pan, reduce the heat to low, and cook while stirring occasionally until the liquid has evaporated and the mixture pulls away from the sides of the pan.
7. Stir in 1.0 tsp (5 ml) of garam masala and 3.0 tbsp (45 ml) of cream cheese or cream, mixing thoroughly until the texture is rich and unified.
8. Transfer the mixture to a warmed platter or a buttered gratin dish, smoothing the surface with a spatula.
9. If making a gratin, sprinkle the top with buttered bread crumbs or shredded cheese and place 6.0 inches (15 cm) from a preheated broiler for 2–3 minutes until the topping is crisp, golden, and bubbling.

Nutritional Information (Per Serving)

Based on 8 servings (excluding optional bread crumbs and cheese):

• Calories: 185 calories
• Total Fat: 12g
• Total Carbohydrates: 14g
• Protein: 6g
• Fiber: 5g

Pro Tips for the Perfect Broccoli and Spinach Sak

• Master the "Bhuna" Technique: When you add the purée to the hot ghee and cumin seeds, don't rush the process. Sautéing the greens until the moisture evaporates and the mixture "pulls away" from the pan deepens the flavor profile significantly—this is the secret to an authentic Punjabi Sak.
• Don't Skimp on the Ginger: Fresh ginger is the backbone of this dish. If you want an extra zing, reserve a tiny bit of julienned ginger and stir it in right at the end with the garam masala.
• Temper Your Dairy: To ensure a silky-smooth finish without any curdling, make sure your cream cheese or cream is at room temperature before stirring it into the hot purée.
• The Bread Crumb Secret: If you're going for the gratin finish, use fresh bread crumbs rather than the dry, canned variety. Fresh crumbs absorb the butter much better, creating a much more decadent, "melt-in-your-mouth" crust.

Frequently Asked Questions (FAQ)

Can I use frozen vegetables for this recipe? Absolutely! You can substitute the fresh spinach, mixed greens, and broccoli with 10 oz (285 g) frozen packages of each. Just ensure they are fully defrosted and pressed very dry before cooking to prevent the purée from becoming too watery.

How do I achieve the best gratin finish? Transfer your finished Broccoli and Spinach Sak to a buttered oven-safe dish. Top it with a generous layer of buttered fresh crumbs and your favorite melting cheese (like sharp cheddar or fontina). Broil it about 6 inches (15 cm) from the heat source until the top is bubbling and deep golden brown.

Is this Broccoli and Spinach Sak gluten-free? The base recipe is naturally gluten-free. If you are making the gratin version, simply swap the standard bread crumbs for a gluten-free alternative or skip the crumbs entirely and just use extra cheese for the topping.

What should I serve with this dish? This dish is incredibly versatile. It pairs traditionally with Sautéed Rice or a hearty, radish-stuffed whole wheat paratha. For a complete North Indian dinner, try serving it alongside a spiced lentil dal and a cool cucumber raita.