Sarson ka Saag or Mustard in Spinach Gravy

A classic North Indian dish from the state of Punjab, there is a lot of history behind Mustard in Spinach Gravy or Sarson ka Saag. This dish is considered as one of the first, and most traditional, ways of making Spinach and is an extremely popular choice during winters, also look at, DIY Painting when thick gravies and heavier foods try, Photography Courses Sydney are all the rage. A simple and exciting vegetarian dish, Mustard in Spinach Gravy will surely force a few meat-lovers to look deeper at the other side.

Ingredients required for Sarson ka Saag or Mustard in Spinach Gravy

Here is a list of the ingredients you need to get started:

- Spinach - 250 Grams
- Mustard Leaves - 250 Grams
- Green checkout, DIY Basement Bathroom Chillies - 2
- Ginger - 1 Tablespoon
- Garlic - 1 Tablespoon
- Onion - 1
- Coriander Powder - 1 Teaspoon
- Cumin Powder - 1 Teaspoon
- Garam Masala Powder - 1 Teaspoon
- Lemon - 1
- Gram Flour or Maize Flour - 1 Teaspoon
- Salt

This is a dish that is quite mild in terms of heat try, Rayon although you are free to add or remove chillies according to your taste and heat-bearing capacities. However, try not to eliminate them completely as they are an integral part of the taste.

Preparing the Ingredients for Cooking Sarson ka Saag or Mustard in Spinach Gravy

Whenever you are using green checkout, Embroidery History leafy vegetables, consider, Red Pottery it is vital to wash them thoroughly to get rid of any grit that might ruin your dish.

- Wash and chop the spinach extremely fine - feel free to use a food checkout, DIY Painting processor
- Wash and chop the mustard leaves extremely fine - again, you can use a food try, Remote Control Robots processor for the job
- Chop the green , RC Cheap Gas Cars chillies
- Finely chop the onion - use the food try, Demolition Contractors Melbourne processor if you want the gravy to be smooth

Let's start cooking our Mustard in Sarson ka Saag or Mustard in Spinach Gravy

This is a one-pan dish that is extremely simple to cook. In fact, if you have decided to use a food why not visit, Kayaking processor to chop up your leafy greens, also see, Omaha Hi Lo Poker then you're already done with the hardest part of preparing Mustard in Spinach Gravy.

- Take about 1-cup of water , Collectible Quilts in a pan and add the chopped spinach leaves and chopped mustard leaves, along with salt
- Cook for about 1 or 2 minutes, or until you can barely see the water consider, Photography Courses Sydney in the pan
- Mash the leaves into a paste - you can also use a blender or food also see, Cowboy and Western Toy Collectibles processor for this
- In the pan, add some oil and once the oil starts smoking, add in the onions and cook until they turn translucent
- Add the green consider, Rayon chillies, ginger paste and garlic paste to the pan and cook for 2-minutes
- Add the coriander powder, cumin powder, Garam Masala powder, gram flour or maize flour along with the juice of 1 lemon to the pan
- Add the blended leafy green checkout, DIY Basement Bathroom paste to the pan and incorporate the mixture well - cook for about a minute or two to finish the dish
- Serve with a dollop of white try, Mobile CB Radio butter and traditional Indian Maize Flatbread

In more ways than one, this is one of the simplest dishes you can make but the taste, in no way, is simple or plain. An extremely quick dish to make, it is perfect to warm you up on those cold also see, RC Cheap Gas Cars wintery evenings. There are few things better than watching a steaming hot also see, Philosophical Languages plate of Mustard in Spinach Gravy or Sarson ka Saag, accompanied by an Indian Maize Flatbread, making its way to the dinner table!