Ingredients with Measurements:
- 1 bunch of fresh mustard greens (about 8-10 cups chopped)
- 1 bunch of fresh spinach (about 4-5 cups chopped)
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 1-2 green chilies, chopped
- 1-inch piece of ginger, grated
- 1 tablespoon cornmeal or makki ka atta
- 1 tablespoon ghee
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker or large pot
- Blender or immersion blender
Step-by-step instructions:
1. Wash the mustard greens and spinach thoroughly and chop them coarsely.
2. In a pressure cooker or large pot, add the chopped greens, onion, garlic, green chilies, ginger, and salt. Add enough water to cover the greens.
3. Pressure cook for 4-5 whistles or cook on medium heat for 30-40 minutes until the greens are tender.
4. Once the greens are cooked, let them cool down a bit and then blend them using a blender or immersion blender until smooth.
5. In a pan, heat the ghee and add the cornmeal or makki ka atta. Cook for a minute or two until the cornmeal is lightly toasted.
6. Add the blended greens to the pan and mix well. Cook for 10-15 minutes on low heat until the saag thickens and the flavors meld together.
7. Serve hot with a dollop of ghee on top.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for cooking the greens, low heat for cooking the saag.
Serving size:
4-6 servings
Nutritional information:
Calories: 120 per serving
Fat: 5g
Carbohydrates: 15g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Spinach can be substituted with any leafy green.
- Cornmeal or makki ka atta can be substituted with cornstarch or all-purpose flour.
Variations:
- Add paneer or tofu for a protein boost.
- Add cream or coconut milk for a creamier texture.
- Add tomatoes or tomato puree for a tangy flavor.
Tips and tricks:
- Use fresh greens for the best flavor.
- To reduce bitterness, blanch the greens in boiling water for a few minutes before cooking.
- Use a pressure cooker for faster cooking time.
- Use a blender or immersion blender for a smoother texture.
Storage instructions:
- Store the saag in an airtight container in the refrigerator for up to 3-4 days.
- Freeze the saag for up to 2-3 months.
Reheating instructions:
- Reheat the saag in a pan on low heat until heated through.
- Add a splash of water or cream to thin out the saag if needed.
Presentation ideas:
- Serve the saag in a bowl with a dollop of ghee on top.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Ghee
- Chopped cilantro or green onions
Pairings:
- Makki ki roti (cornmeal flatbread)
- Naan or roti
- Rice
Suggested side dishes:
- Raita (yogurt dip)
- Pickles
- Papad (crispy lentil wafers)
Troubleshooting advice:
- If the saag is too bitter, add a pinch of sugar or honey to balance out the flavors.
- If the saag is too thick, add a splash of water or cream to thin it out.
Food safety advice:
- Wash the greens thoroughly before cooking.
- Store the saag in the refrigerator or freezer to prevent spoilage.
Food history:
- Sarson ka saag is a popular Punjabi dish made with mustard greens and other leafy greens. It is traditionally served with makki ki roti and topped with ghee.
Flavor profiles:
- Earthy, slightly bitter, and savory.
Serving suggestions:
- Serve hot with a side of makki ki roti and a dollop of ghee on top.
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Region: Indian