A winter specialty from the North Indian State of Punjab, this typically Punjabi famous recipe is made with a mix combination of wilted mustard leaves, spinach, and other greens.
Mustard leaves have a unique flavor that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like tomatoes and onions.
A dash of spice powder adds more zing to this delicious recipe, making it a treat to the taste buds.
This incorporates healthy greens Sarson ka Saag with Makki ki Roti or any flatbread and this popular Punjabi meal combo is best enjoyed with fresh white makkhan.
Prepare time: 30 min
Cook time: 40 min
Ready in: 1 hour 10 min
- 2 cups Mustard Leaves
- ½ cup Spinach
- 5 tbsp. Ghee (Clarified butter)
- 2 tsp. Corn flour
- 3-4 Dry Red Chillies
- 1 tsp. Cumin seeds
- 1 tsp. Garlic, chopped
- 1 tsp. Ginger, chopped
- ½ cup Onion, chopped
- 1 tsp. Red Chilli Powder
- 1 tsp. Green Chillies, chopped
- Salt- to taste
- Boil mustard leaves and spinach in a covered pan along with some salt and water. When boiled, drain the leaves and mix it in a blender to make a puree.
- In a Pan put ghee and heat it till the time it gets melt. Then add dry red chilli and cumin seeds and sauté till it leaves flavour and colour.
- Now add garlic, ginger and onion sauté for some more time.
- When, it turns golden brown; add salt, red chilli powder, and green chillies.
- Then add the mustard-spinach puree in the pan and mix well.
- Add some cornflour and cook on low flame till done.
- Garnish with ginger, white butter and serve hot with flatbread.