Indian Recipes
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Ingredients
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| 1 |
Spinach |
250 grams |
| 2 |
Mustard [sarson ] leaves |
500 grams |
| 3 |
Bathua leaves |
250 grams |
| 4 |
Onions, finely chopped |
2 |
| 5 |
Ginger, finely chopped |
1 teaspoon |
| 6 |
Garlic, finely chopped |
5 cloves |
| 7 |
Green chilies, finely chopped |
3 |
| 8 |
Tomatoes, finely chopped |
2 |
| 9 |
Coriander powder |
1 teaspoon |
| 10 |
Red chili powder |
1 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Garam masala |
1/2 teaspoon |
| 13 |
Grated paneer, for garnish |
1 tablespoon |
| 14 |
Oil or ghee |
2 tablespoons |
| 15 |
Butter |
1/2 tablespoon |
| Method |
Wash and chop all the greens well, transfer to pressure cooker with 1 cup of
water and cook for 2 whistles and on low for 5 minutes. let it open, cool it and
either mash it well or blend it in a food processor and set aside.
Heat oil in a pan over medium high heat, add whole red chilies and let it brown,
now add onions, garlic, ginger and green chilies and cook until light brown,
then add tomatoes, stir and cook over medium-low heat until tender. Add all
the powdered spices with 1/2 cup of water and cook until oil comes out, add
mashed or blended greens, stir and cook for 10 minutes until thickens. Add
butter, garnish it with paneer and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Mustard green is slightly bitter, so to counter balance it's
taste, spinach and bathua are added. You can also add lemon juice, if you
like it sour.
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