The quintessential Punjabi dish sarson ka saag has always been an all-time favourite. Not only does it taste yummy but the mustard leaves provide you with a healthy dose of vitamin A and C. Prepared with spinach and green chillies it has a very tangy taste. So team it with makki ki roti and enjoy the dish. You may also want to try this mushroom methi saag.
- 5 cups washed and chopped mustard leaves (sarson ke patte)
- 5 cups washed and chopped spinach (palak)
- 1 and 1/2 tablespoon roughly chopped green chillies
- 1 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tbsp finely chopped garlic (lehsu)
- 1 tbsp finely chopped ginger (adrak)
- 1/2 cup finely chopped onions
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander-cumin seeds(dhania-jeera) powder optional
- Salt to taste
- Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies and mix well. Cook on a high flame for 4 to 5 minutes while stirring occasionally.
- Strain using a strainer and drain well.
- Refresh it twice with enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.
- Blend in a mixer to a coarse mixture using 1/2 cup of water. Keep aside.
- Heat the oil in a non-stick kadai and add the cumin seeds.
- When the seeds crackle, add the garlic, ginger and asafoetida and saute on a medium flame for 30 seconds.
- Add the onions and again saute on a medium flame for 1 to 2 seconds.
- Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cook on a medium flame for 2-3 minutes while stirring continuously.
- Serve hot with makki ki roti.
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Video source: Tarla Dalal/YouTube
Published: February 29, 2016 10:41 am