Sarson Ka Saag

For those who are familier with Indian Cuisine, the minute I say 'Mustard Leaves', would immedietly bring the famous Punjabi dish 'Sarson Ka Saag' ( Mustard Leaves and Spinach Stew for other's understanding) in the mind. This has now spread its wings to all over and is no more just a punjabi household's fav.



For the health conscious - this recipe has a wealth of nutrition. Mustard greens are anti oxidant rich and very good for heart. For the minimal calories that it has, the benefits are immense. This combined with spinach,lemon and spices gives your body that much needed boost.



This chart(source:WHFoods site) gives the summarised pic and for detailed info refer here

Ingredients

• 1 bunch Mustard Greens
  
  
• 1 bunch Spinach Greens
  
  
• 1 tbsp Kasoori Methi (dry fenugreek leaves, available in Indian stores)
  
  
• 1 onion, roughly chopped
  
  
• approx 2 inch ginger, peeled and chopped roughly
  
  
• 3-4 cloves of garlic, peeled and minced
  
  
• Juice of one lemon ( Increase or decrease as per your taste preferance. Using this more helps to cut down on lots of sodium by way of using less salt)
  
  
• 1-2 green chillies (as per taste)
  
  
• 1 tsp shahjeera (caraway seeds)
  
  
• 1 tsp sugar(optional)
  
  
• 1 pinch of turmeric powder
  
  
• 2-3 tbsp Maize flour(/cornmeal)
  
  
• salt to taste
  
  
• 1/2 cup chopped Paneer (optional)
  

Method

1.Wash and clean the greens well in cold water. Chop them roughly and boil then in water along with onions,ginger,cloves and chillies for 2-3 min,till the greens are slightly wilted. Cool and then grind it in the processor along with Maize flour/cornmeal.

2.Take a microwave bowl or on a stove top, heat some oilve oil and add the shahjeera and fenugreek leaves and m/w high for 1 min, or till the aroma hits your nostrils.



3.Pour the green gravy to the tempering prepared and heat it, till it comes to a boil. If you are using M/W then cover it and cook since it will splatter all over your m/w's insides.



4.Season it with turmeric powder and salt. Before serving add the lemon juice and serve with Makki ki Roti (Maize flour Roti/Indian corn bread). You can garnish it with finely chopped onions and lemon wedges.



You can add Paneer to this dish. I usually dont since I dont want to make it just like Palak Paneer (Mindset problem! ;-) ) There wasnt that quick,simple and nutritious? Very filling too. This is my entry to Srivalli's M/W Event with theme : Greens

Am also sending this to coffee's JFI Event with theme : Lemon/Lime