Peas & fresh cheese cubes in a spicy sauce. Among the highest
protein vegetarian dishes of India, this naturally wholesome
dish is served as a side vegetable or as a main meal with rice &
breads.
ALOO-MATAR (Potato-Pea curry) : Peel 2 med potatoes &
dice them along with a small onion & tomato--all into 1/2"
cubes. Fry in a pan with 1 TBS ghee or oil, till the onions are
translucent. Add 2 cups water & cook till potatoes are nearly
done, about 15 min. Add the contents of 1 can JYOTI Matar-
Paneer and simmer 10 more min. Green Pasta Sauce: JYOTI Saag by
itself makes an excellent pasta sauce. Add tomato wedges and
simmer for 10 min. for a beautiful variation. Likewise, fresh,
sliced mushrooms simmered with Saag will be nice on pasta.
Soup Base: Make a variety of soups with these greens. 1. Boil 2
cups water and add ½ cup soup pasta, boil till pasta is nearly
done, then add I can of saag, and simmer till pasta is done. 2.
saute 1/4 lb of lamb or beef, ground or in small cubes, with
onion and garlic to your taste, drain excess fat, add a can of
saag and bring to boil adjust water and salt. 3. Add one can of
saag to 2 cups of any broth that you like, and simmer for a few
min. 4. combine one can saag with one can water and a 10 oz can
of tomato sauce and simmer a few min.
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