Sarson Ka Saag (Punjabi Mustard Greens)
Prep time: 15mins | Cook time: 20 mins | Serves 2-3
- 2 bunches (approx 400gm) of mustard leaves
- 1 bunch (approx 200gm) spinach/palak
- 1 big onion (finely minced)
- 1/2 tsp ginger paste
- 1-1/2 tsp garlic (finely minced)
- 2-3 green chilies sliced (adjust to taste)
- 2 long dry red chilies (whole)
- 4 tsp ghee (clarified butter)
- 1/2 tsp garam masala powder
- 1 tsp maize flour (substitute with cornflour/cornstarch)
- 1/2 tsp lemon juice
- 1/2 cup water
- 1/4 tsp sugar or jaggery (to get rid of any bitterness) *optional
- 1/2 tsp asafoetida/hing (optional)
- salt to taste
1. Wash and drain the spinach & mustard leaves and chop them. Transfer into a pan and boil them along with the green chillies and half a cup of water for 4-5 minutes. (leave the pan uncovered or else the leaves will change colour).
2. Remove pan from fire, drain excess water and allow to cool. Reserve the drained water for later use. Blend the leaves to a coarse paste.
3. Heat ghee in a pan, toss in the red chilies, onions and garlic, hing (optional) and sauté till brown.
4. Add ginger paste, coarse paste of greens, garam masala, maize flour, lemon juice, salt to taste, sugar or jaggery (optional) and reserved water (depending on the consistency/thickness desired) and cook on a slow fire till the oil starts to separate from it (approx 8-10mins). Remove from fire.
5. Garnish with butter cube and serve hot preferably with Makki Ki Roti (Maize flour rotis)