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Sarson Ka Saag Punjabi Style Spinach

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Ingredients

Adjust Servings:
1 lb spinach washed and chopped fine
1 lb mustard greens washed and chopped fine
2 green chilies chopped and deseeded
1 tablespoon fresh ginger grated
1 tablespoon garlic grated
salt to taste
3 tablespoons ghee
1 large onion grated
1 teaspoon coriander powder
1 teaspoon cumin powder

Nutritional information

181.7
Calories
93 g
Calories From Fat
10.4 g
Total Fat
6.1 g
Saturated Fat
24.6 mg
Cholesterol
123 mg
Sodium
19.7 g
Carbs
7.3 g
Dietary Fiber
5.4 g
Sugars
7.5 g
Protein
318g
Serving Size

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Sarson Ka Saag Punjabi Style Spinach

Features:
    Cuisine:

    This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sarson Ka Saag (Punjabi Style Spinach),This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.,This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.


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    Steps

    1
    Done

    Mix the Greens, Green Chillies and Salt and Boil in 1 Cup of Water Until Cooked (10-15 Minutes). Using a Blender or Food Processor, Puree the Mix to Make a Course Paste.

    2
    Done

    in Another Pan, Heat the Ghee on a Medium Heat. When Hot, Add the Grated Onion and Saute Until Translucent. Add the Rest of the Other Ingredients and Saute Until Oil Separates from the Onion-Spice Mix.

    3
    Done

    Add the Greens Mix to This Pan and Stir Till Blended. Simmer For 30 Minutes on Low Heat.

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