Masala Mustard Greens Patties Food

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Steps:

• Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
• Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
• Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
• Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

DELICIOUSLY CREAMED MUSTARD GREENS WITH SPINACH

Steps:

• heat up oil in pot and add onions. Fry till softened and translucent.
• Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
• Add the water and fry for 2-3 minutes. Stir well.
• Add the tomato and cook till softened, about a minute.
• Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
• Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
• Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
• In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
• Mix in the heavy cream (per preference).
• Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
• Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
• Serve hot with some fresh lime squeezed on top, delish!

MASALA MUSTARD GREENS PATTIES

Steps:

• Steam the mustard greens or spinach until wilted. Set aside.
• Boil the potatoes until cooked through. Mash and set aside.
• Heat the oil until it is sizzle-hot. Add the cumin seeds. When they darken a few shades, add the green onions, garlic and jalapeno slices. Now add the masala. Sauté until the garlic is golden-brown.
• Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
• Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
• Form this batter into 2-inch size balls. (A little larger than a golf ball). Smash it into a patty. Put the breadcrumbs or white poppy seeds in a small bowl and hold the patty over the bowl while sprinkling both sides of it for a coating.
• Spray a skillet with oil (or use a dab of oil). Place the patties in pan (we do ours one at a time) and spray more oil on the top of the patty. Alternately you can use dabs of oil. Fry each side until golden brown. Done.