Mustard Greens with Sweet Corn

Name: Mustard Greens with Sweet Corn
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms Mustard Greens (Sarson Saag); 200 gms Baby Spinach (Palak); 1 cup canned Sweet Corn; 1 tsp garlic paste; 3 green chillies chopped; 1/2 tsp salt or as needed; 1/2 cup water; 2 tbsp refined oil; 2 tbsp ghee; 1 tbsp butter; 1/4 tsp cumin seeds; 2 dry red chillies; 1 red onion chopped finely; 6 fat garlic cloves minced; 1 tsp ginger grated; 1 tomato chopped finely; 1 tsp tomato puree; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp homemade garam masala; 1 tbsp kasoori methi; 1 tbsp maize flour or corn flour

Kumkum Chatterjee @cook_12055532

#WS
#Week5 #ColourfulAndHealing
#MustardGreens
Mustard Greens or Sarson ka Saag is a winter special recipe from North India. It is made from mustard greens, spinach and spices. Since mustard greens are slightly bitter in taste, this saag is usually cooked with other greens to balance the bitterness. I also added sweet corn which makes the dish all the more delicious. The dish is cooked in low to medium flame then topped with a ghee tempering.Serve this Punjabi saag topped with a dollop of butter, a side of Makki ki Roti ( maize flour flatbread), or any Indian flatbread along with onions and relish a healthy, vegetarian and delicious meal !!

Kumkum Chatterjee @cook_12055532

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Ingredients

50 minutes

4 servings

300 gmsMustard Greens (Sarson Saag)
200 gmsBaby Spinach (Palak)
1 cupcanned Sweet Corn
1 tspgarlic paste
3green chillies chopped
1/2 tspsalt or as needed
1/2 cupwater
2 tbsprefined oil
For tempering (tadka) :
2 tbspghee
1 tbspbutter
1/4 tspcumin seeds
2dry red chillies
1red onion chopped finely
6fat garlic cloves minced
1 tspginger grated
1tomato chopped finely
1 tsptomato puree
1 tspKashmiri Red Chilli Powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tsphomemade garam masala
1 tbspkasoori methi
1 tbspmaize flour or corn flour

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Steps

50 minutes

1

Remove the lower hard stems of mustard greens.Chop them roughly. Also chop the spinach.Wash thoroughly to remove any dirt and impurities. Drain water completely in a colander. Pressure cook both the saag upto 1 whistle with 1/4 cup water. Release pressure and strain the stock. Open lid and let it cool down.
2

Blend the cooked greens to a coarse paste.To make the tempering (tadka) :
In a pan heat ghee, sprinkle cumin seeds and red chillies. Saute and add hing.Then add minced garlic and saute till light brown and aromatic. Add the onions.Cook until onions are soft.Then add ginger and cook till onions turn light brown in texture.
3

Stir in the chopped tomato. Sprinkle 1/4 tsp salt and cook till tomato is soft.Add the spices and cook until the masala is well cooked for 2-3 minutes and releases ghee from sides.Add sweet corn and kasoori methi and saute 2 minutes.Then add the pureed saag and 1 tbsp maize flour or makki ka atta and mix until smooth.This helps in thickening the saag.Let the saag simmer for 10 minutes stirring at intervals to avoid sticking underneath and till it thickens.
4

For the final tadka : Heat a small pan on medium heat.Once it is hot, add 1 tbsp ghee to it.Then add chopped garlic and 1 tsp Kashmiri Red Chilli Powder. Saute for few seconds.Pour this tadka over the cooked saag.Garnish with the previously fried dry red chillies and serve hot with a dollop of Butter along with Makki ki Roti or any Indian flatbread.