Sarson ka Saag ( Know Your Green Leafy Vegetables )
by Tarla Dalal
Added to 107 cookbooks
This recipe has been viewed 68634 times
A famous, indigenous recipe from north india that makes the ideal match for makai ki roti! to decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
- Combine mustard leaves, spinach, green chillies and ginger with 1½ cups of water in a broad pan and cook on medium flame till the greens get cooked and the water dries out. Keep aside to cool.
- Blend to a coarse paste in a mixer. Keep aside.
- Heat the oil/ ghee in another pan; add the onions and garlic and sauté on a medium flame till the onions turn translucent.
- Add tomatoes and cook till the mixture leaves oil.
- Add the prepared paste and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the maize flour paste, milk and salt and mix well. Simmer for another 5 minutes, while stirring continuously. Serve hot garnished with a dollop of white butter.
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