MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sarson Ka Saag
Categories: Indian
Yield: 1 Batch

750 g Sarson saag
- (mustard greens)
250 g Palak saag (spinach)
2 c Water
1 pn Salt
1 1/2 c Makki atta
- (corn/maize flour)
4 Green chile
25 g Ginger
2 Onions
6 cl Garlic
100 g Ghee
1/2 ts Red pepper powder
1/2 ts Garam masala
1/2 ts Dhania (coriander powder)

A Punjabi take on the Deep South's greens. Serve with corn bread or
roti. Excellent with crumbled bacon.

Note:

If you use from can (I do, I'm lazy) then skip the whole pressure
cooker part.

Add the saags, salt, and water into pressure cooker & cook over low
heat for 1-1/2 hours. Squeeze out saag and keep saag water aside.
Mash saag in the cooker until coarsely ground, and add makki atta,
and stir. Put back saag water and a little fresh water & boil over
slow fire.

Add green chiles & ginger & cook until saag gets thick. For tadka, add
chopped onions, ginger, garlic, red pepper powder; garam masala,
dhania & saute until onions are light brown. Mix into saag & garnish
with julienne of ginger fried in ghee.

Recipe by sanjuro

Adapted FROM: Roopa Gulati, NDTV Smart Cooky

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/sarson-ka-saag.txt>

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