(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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