(4 servings)

This traditional winter food is a healthy mix of greens such as mustard and spinach leaves.

Ingredients

•  500 gms mustard leaves, roughly chopped
• 250 gms spinach leaves (palak), roughly chopped
• 1 tsp cornmeal flour
• 2 inch finely chopped ginger
• 4 finely chopped garlic cloves
• 1 thinly sliced onion
• 3 green chillies, slit sideways
• ½ tsp red chilli powder
• ½ tsp garam masala powder
• ½ tsp coriander powder
• Salt to taste
• 4 tbsp ghee

Preparation guide

• Steam the mustard and spinach leaves in a steamer/cooker along with a little salt until soft. Now place the leaves in a pressure cooker, add salt and 3 tablespoons of water. Cover and cook until you hear one whistle. Turn off the heat.
• Place the pressure cooker under running water to release the pressure (this keeps the leaves green). Now add the cornmeal.
• Allow to cool, then puree the saag or spinach mix.
• Heat a teaspoon of ghee in a pan. Add ginger, garlic, onions and green chillies. Saute on low heat until the onions are lightly browned.
• Now stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder.
• Turn the heat to high and give the mixture a quick boil for a couple of minutes, to enable the greens to absorb the flavours from the spices and onions.

Health benefits: Mustard leaves are rich in vitamins and lower cholesterol levels. The high iron content in saag fights anaemia.

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