Ingredients with Measurements:
- 1 bunch of mustard greens (500g)
- 1 bunch of spinach (250g)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tomato, chopped
- 1/2 cup tofu, crumbled
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker
- Blender or immersion blender
Step-by-step instructions:
1. Wash and chop the mustard greens and spinach. Add them to a pressure cooker along with chopped onion, garlic, ginger, green chilies, and tomato.
2. Add enough water to cover the vegetables and pressure cook for 3-4 whistles or until the greens are cooked.
3. Once the pressure has released, use an immersion blender or transfer the mixture to a blender and blend until smooth.
4. Heat ghee in a pan and add cumin seeds. Once they start to splutter, add coriander powder, turmeric powder, and red chili powder. Mix well.
5. Add the blended greens mixture to the pan and mix well. Add salt to taste.
6. Add crumbled tofu to the pan and mix well.
7. Cook on low heat for 10-15 minutes, stirring occasionally, until the saag thickens and the tofu is heated through.
8. Serve hot with roti or rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cooker: High heat
- Pan: Low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150 per serving
- Fat: 10g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Mustard greens and spinach can be substituted with any leafy greens of your choice.
- Tofu can be substituted with paneer or any other protein of your choice.
Variations:
- Add cream or butter for a richer flavor.
- Add more or less green chilies depending on your spice preference.
- Add other vegetables like carrots or peas for added nutrition.
Tips and tricks:
- Use fresh greens for the best flavor.
- Use a blender or immersion blender to get a smooth consistency.
- Adjust the spices 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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the saag in a bowl with a dollop of cream or butter on top.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with roti or rice.
Suggested side dishes:
- Serve with raita or pickles.
Troubleshooting advice:
- If the saag is too thin, cook it on low heat until it thickens.
- If the saag is too thick, add water to thin it out.
Food safety advice:
- Make sure to wash the greens thoroughly before cooking.
Food history:
- Sarson ka saag is a popular Punjabi dish made with mustard greens and spinach.
Flavor profiles:
- This dish is spicy, savory, and slightly bitter.
Serving suggestions:
- Serve hot with roti or rice.
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Region: Indian