Bibi's Saag is a curried broccoli and spinach recipe - and a childhood favourite of Paula Mohammed's!
- 1 bag of spinach
- 1 lb broccoli (skin and shred stems)
- 1 tsp salt, for water
- 1/2 tsp chili powder
- 1/2 onion (finely chopped)
- 2-3 garlic cloves (finely chopped)
- 1/2 inch square fresh ginger (finely chopped)
- 2 tbsps oil, or 1/4 pound butter
- a little cornstarch to thicken
- 2 pots
- 1 knife
- 1 cutting board
- 1 measuring cup
- measuring spoons
- Finely chop the spinach and broccoli and put ingredients in a pot with 1/2 cup of boiling water and 1 tsp of salt. Cook over low heat for 30-40 minutes.
- Meanwhile, combine chili powder, onion, garlic and ginger. Sauté this onion mixture until golden brown, then add to the spinach.
- Mash or purée the spinach mixture. Thicken with a little cornstarch and water.
Paula says: "My grandmother Bibi passed away when I was about 9, but she emigrated from Pakistan with my dad to Vancouver. When I was 5 or 6, I remember coming to her apartment in Vancouver, and I never liked broccoli or spiniach or peas – but I remember coming into her apartment and she was so welcoming and the smells – oh! – it felt like coming home. I remember sitting on the bar stool watching her cook, and hearing the jingling of her bracelets. This recipe is Bibi’s Saag." Saag is curried spinach and broccoli, and it shows how simple it is to make a really great side dish. To read our interview with Paula Mohammed, click here.