Sarson ka Saag ( Know Your Green Leafy Vegetables )


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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.

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Makes 4 servings
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5 cups mustard leaves (sarson ke patte)
1 1/2 cups roughly cooked spinach (palak)
2 1/2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp oil/ ghee
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
2 tsp chilli powder
3 tbsp maize flour (makai ka atta) mixed with 1/3 cup of water
1/4 cup milk
salt to taste
white butter (for garnish)

  1. 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.
  2. Blend to a coarse paste in a mixer. Keep aside.
  3. Heat the oil/ ghee in another pan; add the onions and garlic and sauté on a medium flame till the onions turn translucent.
  4. Add tomatoes and cook till the mixture leaves oil.
  5. Add the prepared paste and cook on a medium flame for 5 minutes, while stirring continuously.
  6. 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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