Shalgam aur Sarson ka Saag

Ingredients list for Shalgam aur Sarson ka Saag

• 3 medium Fresh Mustard Leaves
• 4 cups Fresh Spinach leaves chopped
• 2 cups Fresh spinach leaves chopped
• 1 cup Bathua leaves chopped
• 4 Green chillies
• 3/4 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Ghee
• 2 inch Ginger finely chopped
• 6-8 Garlic cloves finely chopped
• 1 large Onion chopped
• 1 large Tomato
• 1/2 teaspoon Red chilli powder
• 2 tablespoons Maize flour (makai ka atta)
• For garnishing
• 2 Tomato wedges
• 1 Green chilli
• A dollop of ghee

Method

1. Peel turnips and cut into small cubes.
2. Heat a non-stick pressure cooker, add mustard leaves, spinach, bathua and turnips. Roughly chop 2 green chillies and add to the cooker. Add ½ tsp turmeric powder, salt, 1 cup water and cook under pressure on high heat upto 2 whistles are given out. Lower the heat and cook for 20 minutes.
3. Open the lid of the cooker when the pressure reduces completely and transfer the mixture into a mixer jar.  When it cools down slightly, grind into a coarse mixture.
4. Heat ghee in a non-stick pan, add ginger and garlic and saute for half a minute. Finely chop remaining green chillies, add to the pan and sauté for 1-2 minutes.
5. Add onion and mix. Finely chop tomato, add to the pan and sauté for 2 minutes.
6. Add red chilli powder, remaining turmeric powder and maize flour and sauté for a minute.
7. Add the ground mixture. Mix well and cook for 5-7 minutes.
8. Transfer into a serving bowl. Garnish with 2 tomato wedges, a green chilli and a dollop of ghee. Serve hot.

Nutrition Info