Recipe by Chitra Ahluwalia Pal of New York, US
Combination of Spinach and Mustard Greens- Serve with Makki ki Roti and thandi mithi lassi
Chitra Ahluwalia Pal
There are very different ways to make Saag. some people add makki ka atta, some add wheat flour and some dont add anything at all like my mom. It turns out tasty every time in every way.
Thanks for trying my recipes.
makai kaa aata is a very compulsory ingrediant for this recipe.
I have seen people adding some daals(pulses) while putting jeera ,not sure which pulses & how & in what quantity.Can anyone contribute?
Rittesh R Virmani
YOU CAN ADD SULGAM TO IT
u can also add chopped tomatoes and onions while frying ginger. it gives a great tang to it.also,there is no need to boil greens for 30 mins.just pressure cook for one whistle and remove from stove. put cooker under tap to cool instantly and take out greens. this will minimise loss of nutrition. after removing from cooker,dump in cold water instantly to retain green colour