Greens
6 cups Sarson (Mustard Greens) : stems removed and chopped
4 cups spinach : stems removed and chopped
2 green chillies
Masala seasoning
2 teaspoons ghee or butter (or light olive oil for vegan)
1 teaspoon Cumin Seeds
2 tablespoons ginger-garlic paste : 1 inch ginger + 6 cloves garlic, grated/crushed
1 medium onion coarsely chopped
1 teaspoon salt adjust to taste
½ teaspoon Turmeric Powder optional
2-3 teaspoons Coriander Powder
1 teaspoon Garam Masala
½ teaspoon Red Chili Powder adjust to taste
¾ cup water
2 tablespoons corn meal or corn flour Makki
Prepare the greens: Rinse mustard greens and spinach leaves 2-3 times, to wash off any dirt. Remove the fibrous stems from mustard greens and chop the leaves roughly. Do the same for spinach leaves. In a microwave safe bowl, add chopped greens and 2 green chillies, and microwave for 2 minutes. Using a hand blender, puree the greens to a medium fine consistency, or according to your preference.
Prepare the masala: Turn on Instant Pot or Pressure cooker. Heat oil on SAUTE mode. Add cumin and ginger-garlic paste and saute 30 seconds. Then, add chopped onion and saute another 30 seconds. Finally, add salt, spices and water. Stir well. Press "Cancel SAUTE". Close lid, valve set to sealing position and pressure cook for 2 minutes on Manual or Pressure Cook.
Season Saag (Greens): Manually release pressure by turning the valve from Sealing to Venting position (QR). Open lid after pin drops. Turn on SAUTE. Add fine-ground cornmeal and saute for one minute, to cook the flour through. If the mix looks dry, add a little as needed. Add the pureed greens and saute for 2 minutes to blend the flavors together. Serve warm with Makki ki Roti (cornmeal flatbread), or Corn Tortillas or Naan.
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