Recipe Description

The popular sarson ka saag made more interesting with the addition of turnips.

Ingredients:-

• Turnips (shalgams) – 3 no medium
• Chopped fresh mustard leaves ( sarson ka saag ) – 4 cups
• Chopped fresh spinach leaves – 2 cups
• Chopped bathua leaves – 1 cup
• Green chillies – 4 no
• Turmeric powder – 3/4 tsp
• Salt – to taste
• Ghee – 2 tbsp
• Ginger, finely chopped – 2 inch
• Garlic cloves, finely chopped – 6-8 no
• Onion, chopped – 1 no large
• Tomato – 1 no large
• Red chilli powder – 1/2 tsp
• Maize flour – 2 tbsp
• For garnishing-
• Tomato wedges – 2 no
• Green chilli – 1 no
• Ghee – a dollop

 

Method:-

1. Peel shalgams and cut into small cubes.
2. Heat a non stick pressure cooker. Add sarson, spinach, bathua and shalgams. Roughly chop 2 green chillies and add to the cooker. Add 1/2 tsp turmeric powder, salt, 1 cup water and cook on high heat up to 2 whistles. Lower the heat and cook for 20 minutes.
3. Transfer the mixture into a mixer bowl, grind into a coarse mixture and set aside.
4. Heat ghee in a non stick pan. Add ginger, garlic and sauté for half a minute. Finely chop the remaining green chillies, add to the pan and sauté for 1-2 minutes.
5. Add onion and mix. Finely chop tomato, add to the pan and sauté for 2 minutes.
6. Add red chilli powder, remaining turmeric powder, maize flour and sauté for a minute.
7. Add the ground mixture. Mix well and cook for 5-7 minutes.
8. Transfer into a serving bowl. Garnish with 2 tomato wedges, a green chilli and a dollop of ghee. Serve hot.