Sarson Ka Saag Punjabi Style Spinach Food

SARSON KA SAAG (PUNJABI STYLE SPINACH)

Steps:

• Mix the greens, green chillies and salt and boil in 1 cup of water until cooked (10-15 minutes). Using a blender or food processor, puree the mix to make a course paste.
• In another pan, heat the ghee on a medium heat. When hot, add the grated onion and saute until translucent. Add the rest of the other ingredients and saute until oil separates from the onion-spice mix.
• Add the greens mix to this pan and stir till blended. Simmer for 30 minutes on low heat.

SARSON KA SAAG

Steps:

• If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
• Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
• During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
• Stirring continuously cook for 10-15 minutes or until thick and creamy. Heat oil in a small frying pan add finely sliced ginger and onion and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly.

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.

PUNJABI MUSTARD GREENS(SARSON DASAG)

Steps:

• Wash greens and spinach well.Add to a pot with a small amount of water and simmer 15 minutes.Drain any remaining liquid.
• Peel the ginger and coarsley chop garlic and chile.Blend ginger ,garlic,chile,and greens to a smooth paste in a blender or food processor.
• Heat 6 tablespoons in a pan over medium.add the cornmeal and cook,stirring constantly ,for 2 minutes-do not let the cornmeal brown.
• Turn the heat to medium-low,add 1/4 cup water let simmer for 1 minute then add puree.Cook for 10 minutes stirring often.
• Top with the remaining 3 tablespoons of butter and serve hot.