Punjabi Mustard Greens

Winters call for special food- nothing beats makke ki roti with sarsoon ka saag! A legendary combination immortalized by popular culture, now make easy by IFN ka Dhaba!

Punjabi Mustard Greens

  • Place the cooker on flame without putting the lid on top
  • Add water and then the sarson, bathua and palak leaves
  • Add half of the ginger and garlic, keeping the rest aside for tadka
  • Add the chopped green chillies, salt, red chilli powder and haldi
  • TIP: never add the ginger and garlic in the form of paste for this particular preparation instead cut them to make this dish tastier
  • Stir well
  • For the tadka : Add ghee, the remaining ginger & garlic and stir well until they become a nice golden color

  • Add onions, tomatoes, the remaining masalas and coriander
  • Stir well. Let the tomatoes cook nicely and the tadka become nice and pasty.

  • Mix both together
  • Stir well and cook for a while on low flame
  • Take a wooden ladle or a "madhaani" and mash well
  • TIP: "madhaani" is a wooden hand blender which is used in Indian recipes
  • TIP: add a handful of" makai ka aata" (corn flour) or wheat flour to the saag after it is ready. This holds the saag together and gives it a good texture.
  • Let it cook well.
  • Add a dollop of white butter and serve
  • TIP:Sarson ka Saag is best served with Makai ki Roti and jaggery

Seema Gadh

Seema Gadh

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