Close X
Thursday, October 31, 2024
ADVT 
Food

Sanjeev Kapoor's SARSON DA SAAG Recipe

By Chef Sanjeev Kapoor, 11 Apr, 2018

     

     

     

    Ingredients

    1 kg fresh mustard leaves (sarson ke patte)
    200 gms fresh spinach leaves (palak)
    100 gms bathua 
    Salt to taste
    2 medium onions
    2 inch ginger
    8-10 garlic cloves
    3-4 green chillies
    4 tbsps ghee
    2 tbsps cornmeal (makai ka atta) 
     

    Preparation

    Roughly chop mustard leaves, spinach leaves and bathua together. 
     
    Heat ¼ cup water in a non-stick pan, add the chopped leaves and a little salt and let them cook.
     
    Finely chop onions, ginger, garlic and green chillies.
     
    Heat three tablespoons of ghee in another non-stick pan. Add ¼ cup water to the leaves cooking in the other pan and blend with a hand blender.
     
    Add onions, garlic and ginger to the ghee in the second pan and sauté till light brown and fragrant. Add green chillies and the greens. Mix well and cook. 
     
    Add cornmeal and mix and cook till the mixture blends well and thickens. Add the remaining ghee and mix. 
     
    Transfer into a serving bowl, place a dollop of white butter on top and serve hot with makki di roti.
     
     
    ABOUT THE CHEF
     
    Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages. 

    MORE Food ARTICLES

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe

    Traditional Makki ki roti recipe! Serve hot with home-made butter and sarson ka saag.

    Sanjeev Kapoor's 'BROWN RICE PHIRNI' Recipe

    Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm. 

    Black Tea Cinnamon Truffle

    Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.

    Mushroom and Spinach Rice

    Mushroom and Spinach Rice

    Cook stirring often for about four to five minutes until the onions are soft and browning at the edges.

    Cranberry and Lemon Chutney

     This can be stored in an airtight container in a refrigerator for up to 3 months.

    Simple Home-Style Dal with Pumpkin

    Stir in the fresh coriander leaves and lime juice. Transfer to a serving bowl, serve hot.

    PrevNext