Punjabi Mustard Greens
Winters call for special food- nothing beats makke ki roti with sarsoon ka saag! A legendary combination immortalized by popular culture, now make easy by IFN ka Dhaba!
By : Seema Gadh
Update: 2013-01-14 12:05 GMT
- Place the cooker on flame without putting the lid on top
- Add water and then the sarson, bathua and palak leaves
- Add half of the ginger and garlic, keeping the rest aside for tadka
- Add the chopped green chillies, salt, red chilli powder and haldi
- TIP: never add the ginger and garlic in the form of paste for this particular preparation instead cut them to make this dish tastier
- Stir well
- For the tadka : Add ghee, the remaining ginger & garlic and stir well until they become a nice golden color
- Add onions, tomatoes, the remaining masalas and coriander
- Stir well. Let the tomatoes cook nicely and the tadka become nice and pasty.
- Mix both together
- Stir well and cook for a while on low flame
- Take a wooden ladle or a "madhaani" and mash well
- TIP: "madhaani" is a wooden hand blender which is used in Indian recipes
- TIP: add a handful of" makai ka aata" (corn flour) or wheat flour to the saag after it is ready. This holds the saag together and gives it a good texture.
- Let it cook well.
- Add a dollop of white butter and serve
- TIP:Sarson ka Saag is best served with Makai ki Roti and jaggery