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Sarso Ka Saag - Entrees (Veg) |
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Preparation time: 20 minutes
Cook Time: 30 minutes |
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| Mustard greens cooked over low heat in a spicy ginger and tomato sauce |
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| Ingredients |
- 1 lb mustard greens (collard greens, finely chopped)
(Available fresh or frozen)
- ¼ lb spinach (palak)
- 2 tbsp ghee (clarified butter)
- ⅛ Oz ginger (finely chopped)
- 3–4 garlic cloves (finely chopped)
- 3–4 green chilies (finely chopped)
- 2 dried red chilies
- 1 tsp red chili powder
- 1 ½ salt (as per taste)
- 2 tsp gram flour (besan)
- 1 tbsp butter
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| Method |
- Wash the mustard greens and chop spinach and boil in 2 cups of water, with salt, for about 10 minutes or until soft. Strain excess water, puree, and keep aside.
- Heat 2 tbsp of clarified butter (ghee) in a saucepan. Add ginger, garlic, green chilies, dried red chilies, red chilies powder, and salt, allow to simmer and add pureed greens. Bring to a boil, lower heat, continue stirring.
- Mix the gram flour with 1 tbsp water and add to the prepared dish. Simmer for about 30 minutes on low heat, stirring well. Add the butter; continue to boil for about 5 minutes.
- Serve hot.
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Appetizers (Veg)