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- Heat two tablespoons of the ghee in a large pan over a medium-high heat.
- Add the chillies, cloves and cinnamon and cook for 30 seconds until fragrant.
- Add the coriander seeds and cumin seeds. Once they start to pop, add the onion and cook for 5-6 minutes until golden.
- Add the ginger, garlic and turmeric and cook for 30 seconds.
- Add tomatoes and reduce the heat to medium, then cover and simmer for 7-8 minutes.
- Stir in the spinach and kale and simmer for five minutes, then transfer the mixture to a food processor and blend until smooth.
- Heat the remaining ghee in the same pan used previously over a medium heat. Add the blended greens back to the pan and stir in the coriander, cumin and garam masala. Cover and simmer for 10-15 minutes. Season to taste with salt and black pepper. Divide between serving bowls and drizzle with natural yoghurt, then serve hot with fresh naan bread and/or basmati rice.
Per serving: 233kcals, 10.9g fat (6.1g saturated), 29.2g carbs, 4.5g sugars, 10g protein, 7.7g fibre, 0.367g sodium
TOP TIP: Add potatoes to make this a saag aloo, chicken for a murgh saag or cubed paneer (Indian cheese) to get saag paneer.
COOK’S NOTE: This looks like a lot of spinach and kale when raw, but it will wilt and reduce dramatically in the pan.
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