Shikha singh's sarson ka sag (mustard greens)

Yield: 4 servings

Measure Ingredient
450 grams Fresh mustard or spring greens; finely chopped
125 grams Fresh spinach leaves; finely chopped
3 tablespoons Sunflower or vegetable oil
1 large Onion; finely chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 \N Green chilli; seeded and chopped
250 grams Fresh tomatoes; skinned and chopped
1 teaspoon Chilli powder
1 teaspoon Salt or to taste
1 tablespoon Sunflower or vegetable oil
25 grams Chilled butter; cut into small
\N \N ; cubes

In a heavy saucepan, bring 300ml water to the boil and add the greens and spinach. Cover and cook over a low heat for 25-30 minutes. Cool slightly and puree the leaves along with all the cooking liquid.

Heat the oil in a saucepan or wok over a medium heat and fry the onions, ginger, garlic and chilli for 7-8 minutes until the onions are browned.

Add the tomatoes and half the chilli powder and continue to cook for a further 3-4 minutes.

Add the pureed greens and salt. Cook for 10-12 minutes or until all the moisture evaporates and the greens have a solid appearance. If using spring greens, stir in half a teaspoon of prepared mustard. Remove from the heat and transfer to a serving dish. In a small pan or ladle, heat the oil over a medium heat and add the chilli powder. Let it sizzle for 15-20 seconds, then pour the chilli oil over the greens.

Top with the cubes of butter and serve.

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