Ingredients:
- Mustard Greens - 1 bunch
- Spinach - 1 bunch
- Fenugreek Leaves - 1/4 bunch ( optional )
- Green Chillies - 2
- Grated Ginger - 1 tbsp
- Ginger Juliennes - a few
- Minced garlic - 1 tbsp
- Grated Onion - 1 medium
- Garam Masala - 1 tsp
- Maize Flour - 1 tbsp ( optional )
- Ghee / Butter - 2 tbsp
- Salt - to taste
Directions:
- Wash and clean mustard leaves. Separate the leaves from the stems. Use the top half of the stems if they are tender. Discard otherwise.
- Wash and clean spinach leaves. Spinach stems are usually tender, so they can be used.
- Similarly, separate fenugreek leaves from stems. Fenugreek leaves are optional.
- Chop all the leaves finely and cook them with 1 cup of water . Add ginger, garlic and green chillies into the pan while boiling the leaves. Cover and cook for around 10-12 minutes. Let it cool.
- Grind it into a coarse paste. Do not grind it into a smooth paste.
- In a separate pan, heat ghee or butter , add grated onions and saute till reddish brown. Add garam masala.
- Add ground greens, and give it a good mix.
- In a small bowl, take maize flour and add 2 tsp of water and make it into a paste. Add this paste into the greens. Mix well. This step will give thickness to the gravy. However, I have made even without it and it turned out good. The onion mix makes the gravy thick. So you can avoid it, if you do not have maize flour.
- Add salt. Mix well and cook for another 5 minutes.
- Garnish with ginger juliennes and a dollop of butter.
- Serve hot with makki di roti. It tastes good even with simple chapati or naan.
Variation : You can add paneer cubes to the curry to make Saag Paneer.
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