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 Time15 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: mustard leaves, vegetarian
Author: Bhagya Suvarna

Ingredients

  • 2 bunch Mustard Leaves chopped
  • 1 bunch Spinach Leaves chopped
  • 1/2 bunch Bathua Leaves (Chenopodium) chopped
  • 4 tsp(heaped) Maize Flour
  • 2 tbsp Mustard Oil
  • 1 tbsp Ginger grated
  • 1 tbsp Garlic grated
  • 1 large Onion Finely Chopped
  • 2 medium Green Chillies Finely Chopped
  • 2 medium Tomatoes Pureed
  • 1 tbsp White butter
  • 1 tbsp Jaggery Grated or Powdered
  • Salt to Taste
  • 1 cup Water

Instructions

  • Clean wash and chop all the greens
  • 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.
  • Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside.
  • in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute
  • Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well.
  • Add in the tomato puree, salt and cook for about 2 – 3 minutes
  • Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame .
  • 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 memories 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

Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Mohanrao Suvarna

Ingredients

  • 700 grams Mutton
  • 2 small Potatoes
  • 1.5 cup Curd/Yogurt
  • 3 tbsp Kashmiri Chilli Powder (heaped)
  • 1 tbsp Corriander Powder (heaped)
  • 1.5 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 800 grams Onions Sliced thinly
  • 3 cms Cinnamon stick
  • 1 medium Black Cardamom
  • 2 tbsp Ginger Garlic paste
  • 5 tbsp Ghee
  • Salt to taste
  • 1/2 tbsp Cloves
  • 1/2 tsp Pepper corns

Instructions

  • Take curd, ginger garlic paste, chilli powder, turmeric powder, coriander powder, cumin powder in a bowl, mix well and set aside.
  • Heat ghee in a pressure cooker, add in cinnamon, cloves, peppercorns and black cardamom. Add onions, salt and cook until golden brown.
  • Add in mutton and mix well until it is seared. Add in the potatoes. Mix well.
  • Add in curd mix and stir well till the colour darkens. Add some water.
  • 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.
  • Serve with rice or rotis.

Notes

Inspiration – YummyTummy
www.yummytummyaarthi.com