Sarson ka Saag

During our trip to Amritsar, I had this delicious preparation of Mustard greens for the first time in one of the Dhabas. So when I saw the mustard leaves in the market it brought back the memories of the delicacy I had eaten. A search on the internet threw up a number of recipes using a number of optional ingredients along with the mustard greens (Sarson). I decided to use the basic three types of greens to make the Saag.

Sarson ka Saag

Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 2 bunches Mustard Leaves (Chopped)
  • 1 bunch Spinach Leaves (Chopped)
  • 1/2 bunch Bathua Leaves (Chenopodium) (Chopped)
  • 4 heaped teaspoons Maize Flour
  • 2 tablespoons Mustard Oil
  • 1 tablespoon Ginger (Grated)
  • 1 tablespoon Garlic (Grated)
  • 1 Large Onion (Finely Chopped)
  • 2 Medium Green Chillies (Finely Chopped)
  • 2 Medium Tomatoes (Pureed)
  • 1 tablespoon White butter
  • 1 tablespoon Jaggery (Grated or Powdered)
  • Salt to Taste
  • 1 cup Water

Directions

Step 1
Clean wash and chop all the greens
Step 2
In a pressure cooker add the greens along with a cup of water and mix well, close the lid and cook for 3-4 whistles. Open the cooker only after the steam has been completely released.

Step 3
Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside.
Step 4
in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute
Step 5
Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well.
Step 6
Add in the tomato puree, salt and cook for about 2 - 3 minutes
Step 7
Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame .
Step 8
The saag is ready to be served with a dollop of white butter on top.

Rajasthani Laal Maas

It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memoriesĀ of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..

Rajasthani Laal Maas

Serves 6 to 8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
India Indian
Website Inspiration - YummyTummy

Ingredients

  • 700g Mutton
  • 2 Small Potatos
  • 1.5 cups Curd/Yogurt
  • 3 heaped tablespoons Kashmiri Chilli Powder
  • 1 heaped tablespoon Corriander Powder
  • 0.5 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 800g Onions (Sliced thinly)
  • 2 x 3 Cm Cinnamon stick
  • 1 Medium Black Cardamom
  • 2 tablespoons Ginger Garlic paste
  • 5 tablespoons Ghee
  • Salt to taste
  • 0.5 tablespoon Cloves
  • 0.5 teaspoon Pepper corns

Directions

Step 1
Take curd, ginger garlic paste, chilli powder, turmeric powder, coriander powder, cumin powder in a bowl, mix well and set aside.
Step 2
Heat ghee in a pressure cooker, add in cinnamon, cloves, peppercorns and black cardamom. Add onions, salt and cook until golden brown.
Step 3 Add in mutton and mix well until it is seared. Add in the potatoes. Mix well.
Step 4
Add in curd mix and stir well till the colour darkens. Add some water.
Step 5
Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released.
Step 6 Serve with rice or rotis.