2 c heavy or light whipping cream

1/2 c. flour

20 oz. frozen chopped spinach

1 lb. mustard greens (fresh or frozen)

fresh or frozen fenugreek (optional)

6 T. butter or ghee

4 med. onions, peeled and chopped into chunks

10 garlic cloves, peeled

1/4 c. chopped ginger

3-4 fresh chilis

2 t. ground cumin

1 t. ground coriander

1 t. Indian chili powder

1 t. regular chili powder

2 t. ground fenugreek

1/2 t. asafoetida

salt to taste

potatoes or paneer cheese

cooked rice

Mix together the cream and flour, set aside at room temperature

Thaw the greens and drain out the excess water.

Chop the garlic, ginger and chilis and set aside.

Mix together the spices (cumin, coriander. chili, cayenne, fenugreek, asafoetida) in a small bowl and set aside.

Chop the onions and fry them in the butter until golden. Add the garlic, ginger and chilis and cook briefly (30 sec.). Add spices and cook until spices are fragrant.

Add the greens, onion mixture and cream and flour mixture to a crockpot on low heat. Chop the greens with an immersion blender until creamy. (If you do not have an immersion blender chop the greens in a blender or cuisinart before placing them in the crockpot. Leave the greens in the crockpot for at least 1 hr. (can leave them longer, if necessary)

If you want to make Saag Aloo, cut 3 medium sized potatoes into bite-sized pieces. Place in a microwaveable bowl and cook for 5 min. Potatoes should be easily pierced with a fork but not mushy (alternatively, you can boil them until they are the desired consistency) Add to the spinach mixture in the crockpot and let sit until ready to serve. You can also add the potatoes (raw) directly into the crockpot when adding the rest of the ingredients, if you are planning on eating all of the saag immediately. I usually freeze half of the recipe and the potatoes get funny when you freeze them so that's why I add the potatoes *after* the saag is cooked (I take out half of the saag for freezing, then add the potatoes).

If you want to make Saag Paneer, cut paneer cheese into long strips. Fry briefly in oil, until lightly browned. Drain on paper towels and cut into bite-sized pieces. Add to the spinach mixture in the crockpot and let sit until ready to serve. [Note: I like my saag with *both* potatoes and paneer, when I can get the paneer]

Serve over rice (with warm nan on the side, if you have it)

Adapted from Cooking With Alison, The Best Saag/Palak Recipe