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This dish is staple to Punjab (North India) and every Dhaba (roadside inn) will have this dish on their menu! Always had with Makki Di Roti (corn meal flat bread) this curry tastes best if slow cooked. The longer it is cooked the tastier the end result.

We went to a new Indian Grocery store today and it was the first time I found Mustard Leaves. I was so excited and could not resist buying it, even though the only Sarson Ka Saag that I have eaten was with cousins at Urban Tadka in Bombay, have never tried making it at home. With so many recipes available on the net, I did not hesitate to buy the Sarson (mustard leaves). After going through at least 15 to 20 recipes, I finally zeroed in on the one by Vahchef Sanjay Thumma.

This is what you’ll need

Mustard leaves: 2 bunches

Spinach leaves: 1 bunch

Onion: 1 (finely chopped)

Garlic: 5 cloves (thinly sliced)

Ginger:1/2″ piece (grated)

Corn meal: 2tbsp

Green chillies: 1tsp (finely chopped)

Garam masala: 1tsp

Ghee: 3tbsp

Salt: To taste

Let’s get cooking

1. Wash and clean the mustard greens and spinach.

2. Roughly chop them and add to a pan with one cup of water. Bring to a boil. Cool and grind to a paste. Keep aside.

3. Heat the ghee in a pan and add the onions. Fry until transparent.

4. Add the ginger, garlic and fry for a minute.

5. Add the corn meal along with greens paste and cook well on a medium to low flame, until the oil separates.

6. Add the green chillies and cook for another couple of minutes.

7. Sprinkle the garam masala and add salt. Mix well.

8. Top with a dollop of butter and serve hot with Makki Di Roti.

Approximate preparation and cooking time: 35 minutes

Serves: 4

For the Makki di Roti

Maize flour: 2 cups

Green chillies: 1tsp (chopped)

Coriander leaves: 1tbsp (chopped)

Salt to taste

Oil to roast the rotis

To make the Rotis, add all the ingredients, except oil in a mixing bowl. Add lukewarm water and knead the flour to a dough. Shape into balls and flatten on a plastic sheet of paper to required size. Place on a hot tava and fry till brown and done on both sides, adding oil in between.







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