PUNJABI STYLE

Sarson Ka Saag

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STEP 1

Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes

STEP 2

Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker.

STEP 3

I prefer using a stick blender so I can control the blending.

STEP 4

Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions.

STEP 5

Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.

STEP 6

Add the greens mixture to the onion tomato paste.

STEP 7

Add reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.

STEP 8

Whisk together yoghurt and makki atta.

STEP 9

Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously.

STEP 10

Cook covered for 5-10 minutes or till you start seeing specks of fat float on top.

STEP 11

 Serve hot with makki ki rotis.

Happy Cooking :)