This hearty, spicy, winter dish made with a purée of mustard greens and other greens, is an absolute delight! Enjoy it with corn tortillas, parathas or the traditional Punjabi way, with Makki Roti (corn tortilla/flatbread).
Course Main Course, Side Dish
Cuisine Indian
Keyword corn flour, corn tortilla, fenugreek leaves, Garlic, ghee, Ginger, green chilli peppers, maize flour, mustard greens, Onion, radish, radish greens, Red Chili Powder, sarson ka saag, spinach
Special Diet Gluten Free, No Added Sugar, Nut Free, Vegetarian
Add chopped mustard greens, spinach, fenugreek leaves, radish leaves, tomato and radish to a colander. Wash thoroughly and drain to ensure no sand or gravel stays behind.
Transfer to Instant Pot (IP) and add asafetida, salt and chili powder. Set IP on 'steam' mode for 3 minutes. Quick release (QR). Transfer to a bowl and cool for 5 minutes. Now transfer to blender, add 1/2 cup water and blend to a purée.
Dry out IP pan, set on 'sauté' mode. add 1 tablespoon ghee and wait for 'hot' sign. Add onion, garlic, ginger, chili peppers. Cook till onions are slightly browned.
Add maize/corn flour, mix well.
Add blended purée, 1.5 cups water, mix well and cook for about 5 minutes, mixing frequently. Set aside in a bowl.
In the meantime, heat 1 tablespoon of ghee in a separate pan on a stove top. Once hot, add tempering ingredients (onions and garlic) and cook till golden brown.
Add tempering to purée and mix well before serving. You can also top off with a small dollop of butter for a richer flavor.
Serve hot with your favorite paratha, makki roti or corn or grain-free tortilla and salad.
Video
Notes
Great with makki roti, corn tortilla or paratha.*Use organic ingredients wherever possible.