Recipe – Mustard greens / Sarson ka saag / Makki di roti and sarson ka saag

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Prep Time: 15 minutes

Cooking Time: 25 Minutes

Serves: 4

Ingredients

  • Mustard Leaves (Sarson): 3 cups, washed and chopped
  • Spinach (Palak): 2 cups, washed and chopped
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Butter or ghee or oil: 2 tablespoons
  • Ginger: chopped, 1 teaspoon
  • Garlic: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Onion: 1 medium size, finely chopped
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Corn flour: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Fresh Coriander leaves: 1 Tablespoon

Method

  • Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
  • Add 2 tablespoon of corn flour and saute for 30 seconds
  • Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
  • Remove the lid and add 2 cups of water and cook till greens are completely cooked.
  • Turn off the heat and let it cool to room temperature (around 10 minutes).
  • Blend/ grind this to a coarse paste.
  • Heat 1 tablespoon oil again in a pan (same as before or a new one).
  • Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
  • Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
  • Turn off the heat. Add coriander leaves.
  • Serve hot.

Cook’s Note

  • Recipe – Makki Di Roti
  • Adding paneer cubes are optional.
  • Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
  • Instead of grinding the cooked saag later, you may blend the spinach and mustard greens to a puree first. Then start cooking.
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