Thursday, January 31, 2013

Sarson ka Saag


Mustrad Leaves - 1 big bunch
Spinach/Palak - 2 small bunches
Green Chillies - 4
Onions - 5
Tomatoes - 4
Ginger, grated - 1 tsp
Garlic Cloves - 6
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Mango Powder/Amchoor - 1 tsp
Maize Flour - 2 tbsps
Butter - 2 tbsps
Garam Masala Powder - 1 1/2 tsp
Salt to taste
Oil - 2 tbsps

  1. Wash mustard leaves and spinach thoroughly.
  2. Chop them roughly.
  3. Heat 1 tsp oil in a pan and saute chopped leaves and green chillies until the leaves turn soft. Let these greens cool down.
  4. Heat 1 tbsp oil and add 2 chopped onions and 2 tomatoes. Saute until onion turns translucent. Let it cool down.
  5. Blend the sauteed greens, tomatoes and onion mixture into a coarse puree.
  6. Heat all the remaining oil in a pan, add butter.
  7. When butter melts, add 3 chopped onions, grated ginger and chopped garlic cloves. Saute until onion turns golden brown.
  8. Now add 2 chopped tomatoes and saute until tomatoes turn soft and mushy.
  9. Add maize flour to this  puree and pulse it twice.
  10. Add this pureed greens to the sauteed onion-tomato mixture.
  11. Now add turmeric powder, red chilli powder, dry mango powder, salt and garam masala powder.
  12. Add 1/2 cup of water to adjust the consistency of the gravy. Mix well.
  13. Simmer and cook for 20-25 minutes.
  14. Serve hot.


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