Hey everyone, Welcome to foodbymama- a homemaker’s guide for those who love food and cooking and basically everything about it. I try using the simplest ingredients to create finger- licking recipes for my family.
Punjabi cuisine has always been my comfort food package- it’s actually the cuisine I can even make blindfolded. And since I’ve learned most of it from my mother, so I’m pretty sure of its authenticity as well (though I don’t think I can make it as amazing as she used to). So this time, the recipe I made is actually the trademark punjabi recipe for winters- Sarson ka Saag. For those of you unfamiliar with it, this is one of the most popular Punjabi dish made with mustard leaves and spices. Traditionally, it is served with makki ki roti- a flat bread made with cornmeal, though I like it better with the regular parathas. Really easy to make, great shelf life, a whole lot of green veggies, and a burst of flavors- do we need more compelling reasons to try it out?
Here’s how you can make this ever- delicious dish-
Mustard leaves – 2kg(chopped)
Spinach leaves – 1/2 kg(chopped)
Fenugreek leaves – 2-3 tbsp(chopped)
Garlic – 100gms(finely chopped)
Ginger – 100gms(finely chopped)
Green chili -3-4(roughly chopped)
Cumin Seeds-2-3 tbsp
Salt – as per taste
Ghee (Clarified butter) -50 gms
How to make-
- Put mustard leaves, spinach leaves, ginger, garlic, green chili, salt, and water in a pressure cooker and pressure cook it for 1 hour
- Turn the flame to medium after one whistle
- Heat a pan and add ghee to it along with cumin seeds, ginger, garlic and saute till it starts changing color
- Add tomato puree along with salt, chili powder, fenugreek seeds and cook till the oil starts floating to the sides and top
- Grind the leaves to make a fine paste and add about 2-3 tbsp of whole wheat or corn meal
- Add it to the tomato mixture and mix well
- Cook it for 5- 10 minutes on medium flame
- Top it with white butter and serve hot
Love punjabi dishes? Check out our Kadhi Pakora recipe now!