SARSON KA SAAG

Sarson ka saag is one of the great favourites in the winter months in Delhi, when mustard greens are available in abundance as is fresh spinach. This saag is of course an import from Haryana which borders the capital, and can be found as a staple in the many roadside dhabas that dot the state.

Ingredients

Mustard greens

: 1 bunch

Spinach greens

: 1 bunch

Chopped paneer (optional)

: 1/2 tsp

Kasoori methi
(dry fenugreek leaves, available in indian stores)

: 1 tbsp

Onion, roughly chopped

: 1

Ginger, peeled and chopped roughly

: 2 inch

Garlic, peeled and minced

: 3-4 cloves

Juice of one lemon
(using this more helps to cut down on lots of sodium by way of using less salt)

Green chillies

: 1-2

Sugar(optional)

: 1 tsp

Pinch of turmeric powder

: 1 tsp

Maize flour(cornmeal)

: 2 or 3 tbsp

Method

Wash and clean the greens well in cold water.
Chop them roughly and boil then in water along with onions,ginger,cloves and chillies for 2 to 3 min, till the greens are slightly wilted.
Cool and then grind it in the processor along with Maize flour/cornmeal.
Take a microwave bowl or on a stove top, heat some oilve oil and add the shahjeera and fenugreek leaves and m/w high for 1 min, or till the aroma hits your nostrils.
Pour the green gravy to the tempering prepared and heat it, till it comes to a boil.
If you are using M/W then cover it and cook since it will splatter all over your m/w's insides.
Season it with turmeric powder and salt.
Before serving add the lemon juice and serve with Makki ki Roti (Maize flour Roti/Indian corn bread).
You can garnish it with finely chopped onions and lemon wedges.

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