Sarsoon ka Saag Recipe Shared by Chef Rafik Khan
1 bunch (1/2 pound) spinach (washed and finely chopped)
1 bunch (1/2 pound) mustard greens (washed and finely chopped)
2 green chili peppers Dash of salt, or to taste 2 to 3 tablespoons ghee
1 large onion (grated)
1 tablespoon ginger (grated) or ginger paste
1 tablespoon garlic (grated) or garlic paste
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garam masala
1 tablespoon lime or lemon juice (juice of 1/2 a lime or lemon)
1 tablespoon Bengal gram flour, chickpea flour, or corn flour
Garnish: Unsalted butter
In a medium pot, mix the spinach, mustard greens, green chilies, and salt to taste. Add 1 cup water and boil until cooked.
Mash the greens and mix well to make a coarse paste.
In another pan, heat the ghee on a medium flame. When hot, add the grated onion and fry until a pale golden color.
Add the garlic and ginger paste, coriander, cumin, garam masala, lime juice, Bengal, chickpea, or corn flour, and fry until the oil separates from the masala (onion-spice mix).
Add the greens to this and stir until fully blended.
Garnish with a dollop of butter and serve with roti. Enjoy!