SARSON KA SAAG(SPICED MUSTARD LEAVES)
A recipe from the Punjab
a north Indian state.
Sarson saag-2kg.(mustard leaves)
Onions (chopped) - 100 gms.
Tomatoes - 10 gms.
Turmeric - 2.5 gm.
Chili powder - 5 gm.
Ginger - 5 gms.(chopped into juliennes)
Makki ka atta - 10 gms.
(maize flour)
Oil - 50 ml.
White butter - 50 gms.
Salt to taste.
Clean saag and boil in water. Puree saag and keep aside. Add oil in a pan, chopped onions and garlic and saute till brown. Add dry masala and tomatoes. Cook till tomato is fully dissolved. Add saag. Fry till oil separates from the saag. Add 'makki ka atta' as a binder, to thicken the consistency of the saag. Before serving, add butter, and garnish with ginger juliennes.
Time taken -- 3/4
hrs.
Serves -- 4.
