(4 servings) This traditional winter food is a healthy mix of greens such as mustard and spinach leaves. Ingredients 500 gms mustard leaves, roughly chopped 250 gms spinach leaves (palak), roughly chopped 1 tsp cornmeal flour 2 inch finely chopped ginger 4 finely chopped garlic cloves 1 thinly sliced onion 3 green chillies, slit sideways ½ tsp red chilli powder ½ tsp garam masala powder ½ tsp coriander powder Salt to taste 4 tbsp ghee Preparation guide Steam the mustard and spinach leaves in a steamer/cooker along with a little salt until soft. Now place the leaves in a pressure cooker, add salt and 3 tablespoons of water. Cover and cook until you hear one whistle. Turn off the heat. Place the pressure cooker under running water to release the pressure (this keeps the leaves green). Now add the cornmeal. Allow to cool, then puree the saag or spinach mix. Heat a teaspoon of ghee in a pan. Add ginger, garlic, onions and green chillies. Saute on low heat until the onions are lightly browned. Now stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder. Turn the heat to high and give the mixture a quick boil for a couple of minutes, to enable the greens to absorb the flavours from the spices and onions. Health benefits: Mustard leaves are rich in vitamins and lower cholesterol levels. The high iron content in saag fights anaemia. Other recipes:
