Many people are crazy about Punjabi mustard greens and maize bread. But the reason why we shy away from making mustard greens at home is the taste. If mustard greens are not prepared properly, then their taste becomes bitter. This famous dish of Punjab must be prepared in a very traditional way. So that there is no compromise with the taste. If you are not able to make Sarson Ke Saag properly then read this recipe.
Ingredients for making mustard greens
To make mustard greens, you need a bunch of mustard leaves, half a bunch of bathua, half a bunch of spinach leaves, two to four radish leaves, radish root, fenugreek leaves, two medium-sized onions, tomatoes, ginger Half inch pieces, two green chilies, eight to ten garlic, red chili powder, two pinches of asafoetida, water as needed, salt, two spoons of maize flour.
Mustard greens recipe
Take mustard leaves to make mustard greens. Remove the root along with its thick and hard stalk. Put all the green leafy vegetables in a big vessel and wash them thoroughly. So that the soil and dirt are removed. Put radish root, onion, tomato, ginger, garlic, green chili, red chili powder, a pinch of asafoetida, two to three cups of water, and salt in a pressure cooker, cover it, and put it on the gas to cook.
After four to five whistles, take the pressure cooker off the heat and let it cool down. When the greens cool down completely, make a paste out of it. Mix maize flour in this paste. Keep in mind that always cook the greens in a deep vessel.
For tempering, add desi ghee or butter in a deep bottom pan. When the pan becomes hot, add finely chopped onion and fry it. When it turns golden, add ginger-garlic paste. Add green chilies and tomatoes and fry on low flame. When all the ingredients are cooked well, add boiled greens and mix. Fry on high flame and turn off the gas. Tasty mustard greens are just ready, serve them with hot cornbread.
