Ingredients with Measurements:
For Sarson Ka Saag:
- 500g mustard greens, washed and chopped
- 250g spinach, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp ghee
- Salt to taste
For Methi Paratha:
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 tbsp oil
- Water as needed
Special Equipment Needed:
- Pressure cooker
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
For Sarson Ka Saag:
1. In a pressure cooker, add mustard greens, spinach, onion, tomatoes, green chilies, ginger, garlic, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
2. Add 2 cups of water and pressure cook for 4-5 whistles or until the greens are soft and tender.
3. Once cooled, blend the mixture into a smooth puree.
4. Heat ghee in a pan and add the puree. Cook for 10-15 minutes on low flame.
5. Add garam masala and cook for another 5 minutes.
6. Serve hot with Methi Paratha.
For Methi Paratha:
1. In a mixing bowl, add whole wheat flour, fenugreek leaves, cumin seeds, coriander powder, red chili powder, and salt.
2. Mix well and add oil. Mix again.
3. Add water as needed and knead the dough until it becomes smooth.
4. Divide the dough into equal portions and roll them into circles.
5. Heat a tawa or griddle and cook the parathas on both sides until golden brown.
6. Serve hot with Sarson Ka Saag.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Sarson Ka Saag: Low flame
- Methi Paratha: Medium-high heat
Serving size:
- Sarson Ka Saag: 4 servings
- Methi Paratha: 8 parathas
Nutritional information:
- Sarson Ka Saag: Calories - 120, Fat - 7g, Carbohydrates - 14g, Protein - 5g
- Methi Paratha: Calories - 150, Fat - 5g, Carbohydrates - 22g, Protein - 4g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Spinach can be substituted with any leafy green.
- Fresh fenugreek leaves can be substituted with dried fenugreek leaves.
Variations:
- Add cream or butter to the Sarson Ka Saag for a richer taste.
- Add paneer or tofu to the Sarson Ka Saag for a protein boost.
- Add chopped onions and green chilies to the Methi Paratha dough for added flavor.
Tips and Tricks:
- Use a pressure cooker to cook the greens faster.
- Add a pinch of baking soda to the greens while cooking to retain their green color.
- Knead the Methi Paratha dough well to make it soft and pliable.
Storage Instructions:
- Sarson Ka Saag can be stored in an airtight container in the refrigerator for up to 3 days.
- Methi Paratha can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat Sarson Ka Saag in a pan on low flame until heated through.
- Reheat Methi Paratha on a tawa or griddle until heated through.
Presentation Ideas:
- Serve Sarson Ka Saag in a bowl with a dollop of cream or butter on top.
- Serve Methi Paratha on a plate with a side of raita or pickle.
Garnishes:
- Garnish Sarson Ka Saag with a sprinkle of garam masala or chopped coriander leaves.
- Garnish Methi Paratha with a sprinkle of chopped coriander leaves or sesame seeds.
Pairings:
- Serve Sarson Ka Saag with Makki Ki Roti or Rice.
- Serve Methi Paratha with Dal Makhani or Chana Masala.
Suggested Side Dishes:
- Serve Sarson Ka Saag with a side of Raita or Pickle.
- Serve Methi Paratha with a side of Chutney or Yogurt.
Troubleshooting Advice:
- If the Sarson Ka Saag is too bitter, add a pinch of sugar to balance the flavors.
- If the Methi Paratha dough is too dry, add more water. If it's too wet, add more flour.
Food Safety Advice:
- Wash all the greens thoroughly before using them.
- Cook the greens well to avoid any foodborne illnesses.
Food History:
- Sarson Ka Saag is a traditional Punjabi dish that originated in the northern region of India.
- Methi Paratha is a popular Indian flatbread that is made with fenugreek leaves.
Flavor Profiles:
- Sarson Ka Saag has a slightly bitter and earthy taste with a hint of spice.
- Methi Paratha has a slightly bitter and nutty taste with a hint of spice.
Serving Suggestions:
- Serve Sarson Ka Saag and Methi Paratha together for a complete meal.
- Serve Sarson Ka Saag as a side dish with any Indian meal.
- Serve Methi Paratha as a breakfast or snack item.
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Region: Indian