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.
