Keerai Masiyal (mashed cooked spinach) with spices and tempering was one of the staples I grew up with. Creamy mashed cooked spinach in North Indian style, known as Saag, as well as Spinach masiyal can be bland or spicy as they lend themselves well to combining flavors. Most greens can be made into masiyal, not just spinach- Swiss Chard Masiyal is another favorite in my kitchen.
I had a few wonderful leaves of collard greens left over after making some Collard Greens Dolma, much like Swiss Chard Dolma. Collard greens need to be cooked longer in boiling water to get tender enough to be appealing as dolmades.
I love the pressure cooker and use it often for cooking beans and lentils and dals and anything else that needs to be soft and mushy. Collard Greens Masiyal comes out perfectly in a pressure cooker.
2 to 3 green chilies, chopped
3 cups chopped collard greens, washed
½ medium yellow onion, chopped
1 Tbsp chopped ginger (more, if preferred)
⅓ cup cooked green lentils, mashed
½ tsp Tamicon® tamarind paste
1 tsp brown sugar
1 cup sauteed paneer cubes
2 Tbsp freshly grated coconut (or frozen grated coconut)
½ cup evaporated milk (optional)
salt to taste
- Combine the collard greens, onions, chilies, ginger with just enough water in a pressure cooker and cook till collard greens are mushy
- When ready, open the pressure cooker lid, add the cooked green lentils, tamarind paste, brown sugar and salt to taste and allow to simmer till thickened to a saag/sauce consistency
- Stir in evaporated milk, if using, for extra creaminess; add the sauteed paneer cubes, garnish with grated coconut and curry leaves and serve warm with rice or naan