• Prep Time 15-20 minutes
  • Cook Time 30-35 minutes
  • Serving For 4 People
  • Difficulty Easy
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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.

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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