A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves: 4
Ingredients
• 5 cups mustard leaves
• 1 1/2 cups roughly cooked spinach
• 2 1/2 tsp finely chopped green chillies
• 2 tsp finely chopped ginger (adrak)
• 2 tbsp oil/ ghee
• 1/2 cup finely chopped onions
• 1 tsp finely chopped garlic (lehsun)
• 1 cup chopped tomatoes
• 2 tsp chilli powder
• 3 tbsp maize flour (makai ka atta) mixed with 1/3 cup of water
• 1/3 cup water
• 1/4 cup milk
• salt to taste
• 1 tbsp home made butter (for garnish)
Method
1. Combine mustard leaves, spinach, green chillies and ginger with 1½ cups of water in a broad pan and cook on medium flame until the greens get cooked and the water dries out. Keep aside to cool.
2. Blend to a coarse paste in a mixer. Keep aside.
3. Heat the oil/ghee in another pan; add the onions and garlic and sauté on a medium flame till the onions turn translucent.
4. Add tomatoes and cook until the mixture leaves oil.
5. Add the prepared paste and cook on a medium flame for 5 minutes, while stirring continuously.
6. Add the maize flour paste, milk and salt and mix well. Simmer for another 5 minutes, while stirring continuously. Serve hot garnished with a dollop of white butter.
