Ingredients with Measurements:
- 1 bunch of fresh mustard greens (about 500g)
- 1 bunch of fresh spinach (about 250g)
- 2 medium-sized onions, chopped
- 2 medium-sized tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons ghee or butter
- 1 tablespoon oil
- For Aloo Paratha:
- 2 cups whole wheat flour
- 1 cup boiled and mashed potatoes
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Salt to taste
- Water as required
- Ghee or oil for cooking
Special equipment needed:
- Pressure cooker
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. Wash the mustard greens and spinach thoroughly and chop them finely.
2. In a pressure cooker, add the chopped greens, onions, tomatoes, green chilies, ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, and salt to taste.
3. Add 1 cup of water and pressure cook for 4-5 whistles or until the greens are cooked well.
4. Once the pressure is released, open the cooker and blend the mixture using a hand blender or in a mixer grinder.
5. Heat ghee or butter and oil in a pan and add the blended mixture to it.
6. Cook the mixture on medium heat for 10-15 minutes or until it thickens and the ghee separates from the mixture.
7. For Aloo Paratha:
8. In a mixing bowl, add whole wheat flour, mashed potatoes, cumin seeds, coriander powder, salt to taste, and water as required to make a soft dough.
9. Divide the dough into equal-sized balls.
10. Roll out each ball into a circle using a rolling pin.
11. Heat a tawa or griddle and cook the paratha on both sides until golden brown.
12. Apply ghee or oil on both sides while cooking.
13. Serve hot with Sarson Ka Saag.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Sarson Ka Saag: Medium heat
- Aloo Paratha: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Sarson Ka Saag: Calories - 150, Fat - 10g, Carbohydrates - 12g, Protein - 5g
- Aloo Paratha: Calories - 200, Fat - 8g, Carbohydrates - 28g, Protein - 5g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Ghee or butter can be substituted with oil.
- Whole wheat flour can be substituted with all-purpose flour.
Variations:
- Add paneer or tofu to Sarson Ka Saag for a protein boost.
- Add cream or yogurt to Sarson Ka Saag for a creamy texture.
- Add chopped onions or green chilies to Aloo Paratha for extra flavor.
Tips and tricks:
- Use fresh greens for better taste and nutrition.
- Add a pinch of sugar to Sarson Ka Saag to balance the bitterness of the greens.
- Knead the dough for Aloo Paratha well to make it soft and pliable.
- Apply ghee or oil generously while cooking Aloo Paratha for a crispy texture.
Storage instructions:
- Sarson Ka Saag can be stored in an airtight container in the refrigerator for up to 3 days.
- Aloo Paratha can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat Sarson Ka Saag on medium heat in a pan or microwave until hot.
- Reheat Aloo Paratha on a tawa or griddle until hot.
Presentation ideas:
- Serve Sarson Ka Saag in a bowl with a dollop of butter or cream on top.
- Serve Aloo Paratha on a plate with a side of yogurt or pickle.
Garnishes:
- Garnish Sarson Ka Saag with chopped coriander leaves or ginger juliennes.
- Garnish Aloo Paratha with chopped coriander leaves or grated cheese.
Pairings:
- Serve Sarson Ka Saag with Makki Ki Roti or Rice.
- Serve Aloo Paratha with Raita or Chutney.
Suggested side dishes:
- Serve Sarson Ka Saag with Dal Makhani or Chana Masala.
- Serve Aloo Paratha with Baingan Bharta or Aloo Gobi.
Troubleshooting advice:
- If Sarson Ka Saag is too bitter, add a pinch of sugar or more salt to balance the taste.
- If Aloo Paratha is too hard, knead the dough with more water or oil.
Food safety advice:
- Wash the greens thoroughly before cooking.
- Cook the greens well to avoid any bacterial contamination.
Food history:
- Sarson Ka Saag is a popular Punjabi dish made with mustard greens and spinach.
- Aloo Paratha is a popular Indian flatbread stuffed with mashed potatoes.
Flavor profiles:
- Sarson Ka Saag has a slightly bitter and earthy taste with a hint of spice.
- Aloo Paratha has a savory and slightly spicy taste with a soft and crispy texture.
Serving suggestions:
- Serve Sarson Ka Saag and Aloo Paratha as a main course for lunch or dinner.
- Serve Sarson Ka Saag and Aloo Paratha as a part of a traditional Indian thali.
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Region: Indian