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Ingredients: Mustard Leaves – 2 bunches (approx 3 lbs)
Spinach – 1 bunch (approx 1 lb)
Water – 2 cups
Oil – 1 Tbsp
Onions – 1 1/2 medium, finely chopped
Tomatoes – 2 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Red Chili Powder – to taste
Garam Masala – 1 tsp |
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For Garnishing (Seasoning):
Oil – 1 Tbsp
Onion – 1/2 medium, chopped in big chunks
Tomato – 1 medium, chopped in big chunksMethod:
1. Wash Mustard Leaves and Spinach well to remove any dirt and
grit.
2. Remove tough stalks from the Mustard Leaves and Spinach and
roughly chop.
3. Bring 2 cups water to a boil in a large pot.
4. Add Mustard Leaves and Spinach and cook uncovered for approx 15
mins or until Mustard Leaves are tender.
5. Drain the leaves in a colander and allow them to cool before
pulse grinding them in a food processor. Reserve liquid in case it
is required to use later.
6. In a pan, heat 1 Tbsp Oil and add chopped Onions and 1/2 tsp of
salt. Cook until onions are translucent.
7. Add minced Ginger and Garlic and cook until onions are golden
brown.
8. Add chopped Tomatoes and cook until oil separates from the
mixture.
9. Add Mustard/Spinach Leaves, Salt, Red Chili Powder and Garam
Masala. Mix well and cook for 4-5 minutes. If needed, you can add
some of the reserved liquid or fresh water for a little moisture.
10. Remove Saag into serving dish.
11. In the same pan, heat 1 Tbsp Oil and fry Onions for garnishing
until light brown.
12. Add Tomatoes reserved for garnishing and lightly cook. They
should not get mushy.
13. Pour Onion/Tomato mixture over the Sarson ka Saag and serve hot
with Makki ki Roti.
14. A blob of butter can be added to the saag at the time of serving |