Ingredients with Measurements:
- 500g mustard greens
- 250g spinach
- 2 green chilies, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- Salt to taste
- Water as needed
For Boondi Raita:
- 1 cup plain yogurt
- 1/2 cup boondi
- 1/4 tsp roasted cumin powder
- Salt to taste
Special equipment needed:
- Pressure cooker
- Blender
Step-by-step instructions:
1. Wash and chop the mustard greens and spinach. Add them to a pressure cooker along with chopped onion, tomato, ginger, garlic, green chilies, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt.
2. Add enough water to cover the greens and pressure cook for 3-4 whistles or until the greens are cooked and tender.
3. Once the pressure is released, open the cooker and let the mixture cool down.
4. Transfer the mixture to a blender and blend until smooth.
5. Heat ghee in a pan and add the blended mixture. Cook for 10-15 minutes on medium heat, stirring occasionally.
6. Serve hot with steamed rice or makki ki roti.
For Boondi Raita:
1. In a bowl, whisk together plain yogurt, roasted cumin powder, and salt.
2. Add boondi to the yogurt mixture and mix well.
3. Serve chilled with Sarson Ka Saag.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high heat until 3-4 whistles.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Ghee can be substituted with oil or butter.
- Boondi can be substituted with chopped cucumber or tomato.
Variations:
- Add paneer or tofu to the saag for a protein boost.
- Add cream or milk for a richer taste.
- Add chopped garlic for extra flavor.
Tips and tricks:
- Use fresh greens for the best taste.
- Blend the mixture until smooth for a creamy texture.
- Adjust the spice level according to your taste.
Storage instructions:
- Store leftover saag in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the saag in a pan on medium heat until heated through.
Presentation ideas:
- Serve the saag in a bowl with a dollop of butter on top.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
- Butter
Pairings:
- Steamed rice
- Makki ki roti
- Naan
Suggested side dishes:
- Boondi raita
- Papad
- Pickles
Troubleshooting advice:
- If the saag is too thin, cook it for a few more minutes to thicken it.
- If the saag is too thick, add a little water to thin it out.
Food safety advice:
- Wash the greens thoroughly before using them.
Food history:
- Sarson Ka Saag is a traditional Punjabi dish that originated in the northern region of India.
Flavor profiles:
- Spicy, earthy, and slightly bitter.
Serving suggestions:
- Serve hot with steamed rice or makki ki roti.
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Region: Indian