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, look at, Pediatric Dietitian Nisha Thacker at SYDNEY PAEDIATRIC GASTRO Clinics when thick gravies and heavier foods , 6.6kW Solar Power Solution | Best Seller Solar Package Shark Solar 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 also see, Calligraphy Alphabets 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, Calligraphy Alphabets 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 why not visit, DIY Concrete leafy vegetables, try, Paper Model House 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 , Boat Building Glue processor
- Wash and chop the mustard leaves extremely fine - again, you can use a food look at, RC Car Manufacturers processor for the job
- Chop the green also see, Mini RC Tanks chillies
- Finely chop the onion - use the food , Brisbane Kite Festival 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 , Calligraphy Alphabets processor to chop up your leafy greens, try, Calligraphy Alphabets then you're already done with the hardest part of preparing Mustard in Spinach Gravy.

- Take about 1-cup of water have a look at, Doll Display Cases 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 also look at, RC Super Cub Planes in the pan
- Mash the leaves into a paste - you can also use a blender or food have a look at, Display Racks 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 look at, RC Super Cub Planes 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, CB Radio Antenna 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 also see, South African BBQ red meat 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, CB Radio Antenna wintery evenings. There are few things better than watching a steaming hot have a look at, Blacksmith Shop plate of Mustard in Spinach Gravy or Sarson ka Saag, accompanied by an Indian Maize Flatbread, making its way to the dinner table!