Recipe- Punjabi Style Sarso Ka Saag

Saag dishes in Indian cuisine contain leafy greens and a typical Punjabi (North Indian) dish, sarson ka saag is made with wilted greens. It's commonly served over flatbread, such as makki ki roti (Indian maize flatbread), as well as a dollop of fresh butter. This saag recipe balances out the bitter pungency of mustard greens with some sweet and earthy spinach and is combined with garlic, ginger, spices, and green chiles.

Sarson ka saag is common in Pakistan as well as northern India. It is a sabzi, which means it incorporates leafy parts of vegetables and herbs. Many dishes from this region of India are made with dairy, and several are curry recipes where the food is cooked in a gravy. North Indian cuisine has been strongly influenced by the cuisine from central Asia, in comparison to southern Indian foods.

Ingredients

1 bunch (1/2 pound) spinach, washed and finely chopped
1 bunch (1/2 pound) mustard greens, washed and finely chopped
1 to 2 green chile peppers, such as jalapeños or serranos, finely chopped
1 teaspoon kosher salt, or more to taste
2 to 3 tablespoons ghee (clarified butter)
1 large onion, grated
1 tablespoon grated ginger or ginger paste
1 tablespoon grated garlic or garlic paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon lime or lemon juice (juice of 1/2 lime or lemon)
1 tablespoon Bengal gram flour, chickpea flour, or corn flour
Unsalted butter, garnish

Method

* Gather the ingredients.

* In a large pot, mix the spinach, mustard greens, green chilies, and salt. Add 1 cup water, cover, bring to a boil over high heat. Lower the heat to medium-high and continue to boil, stirring occasionally, until very tender.

* Mash the greens and mix well to make a coarse paste. Alternatively, pulse several times in a food processor.

* Melt the ghee in a large skillet over medium-high heat. When hot, add the grated onion and fry, stirring occasionally until light golden.

* Lower the heat to medium, add the garlic and ginger paste, coriander, cumin, garam masala, lime juice, and flour. Continue to cook, stirring frequently until the mixture is thick and fragrant, about 3 minutes.

* Add the greens to this and stir until fully blended and warmed through.

* Adjust the seasoning with salt to taste, garnish with a dollop of butter and serve with roti. Enjoy!