Spiced Mustard Greens Curry
This simple rustic recipe is a staple in almost all Punjabi household in the winter months. Savour yummy saag with a dollop of homemade white butter!
Ingredients:
1 kg sarson leaves
½ kg palak leaves
250 grams bathua leaves
2 tablespoon garlic, chopped
2 tablespoon ginger, chopped
1 tablespoon green chilli, chopped
3 onions, chopped
3-4 tomatoes, chopped
2 tablespoon ghee
2-3 dry red chilli
1 teaspoon fenugreek seeds
1 ½ teaspoon red chilli powder
2 tablespoon gram flour
2 tablespoons white butter
1 glass water
Salt to taste
Total Cook Time: 1 hour
Serving : 6 to 8
How to Cook
Wash and chop all the greens.
In a pressure cooker, put all the greens, 1 tablespoon garlic, 1 tablespoon ginger, ½ tablespoon green chillies, salt and water. Cook on a low flame for 40 to 45 minutes.
Open the pressure cooker, add gram flour and give a gentle mix with a hand blender.
Heat ghee in a pan. Add whole red chillies and fenugreek seeds, roast for a minute.
Add leftover ginger, garlic and green chillies. Sauté for a minute or two.
Add onions, turn them golden brown.
Throw in the tomatoes and red chilli powder. Cook until the ghee separates from the masala.
Add saag and cook covered for 6 to 7 minutes.
Put saag in a serving bowl, add butter. Serve hot with makki ki roti.
