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Punjabi Sarson Da Saag
Punjabi Sarson Da Saag is a gravy dish made from mustard leaves, spinach, and bathua along with maize flour and spices. This popular winter dish is packed with creamy antioxidants and nutrients.
4 bunches of mustard leaves
1 1/2 bunch spinach
1 bunch bathua
1.5 tbsp coconut flour
1-inch ginger piece
2 tbsp olive oil
8 cloves garlic
2 green chilies
2 tomatoes, finely chopped
Himalayan pink salt to taste
2 tsp cumin (crushed), roasted
1/2 tsp red chili powder
1. Wash the mustard leaves, spinach, and bathua separately in running water.
2. Roughly shred leaves, while discarding the tough stems.
3. Wash green chillies and chop them finely.
4. Scrape, wash and roughly cut half of the ginger, cut the rest into very fine slices.
5. Peel, wash, chop the onions and garlic finely.
6. Add the mustard leaves, spinach, bathua, and green chillies to a heavy-bottomed pan, then add chopped ginger, salt, and water.
7. Boil and simmer until tender (do not cover). Remove from the heat, drain, and set aside the excess liquid, if any.
8. Now, put the drained leaves into a blender and grind to a coarse puree.
9. Transfer it to the heavy-bottomed pan, add coconut flour, red chili powder, the remaining chopped green chilies, and mix well.
10. Place it back on the heat. Add the excess liquid, while simmering, and stirring occasionally for 30 minutes.
Prepare the tempering:
1. Heat olive oil, add the chopped onions and fry till translucent.
2. Sauté over medium heat garlic till light golden brown, add green chilies, roasted and crushed cumin, and red chili powder. Add tomato puree and sauté till the oil is soaked in.
3. Bring it to a boil and pour on the tempering.
4. Add to a serving dish, garnish with juliennes of ginger and sprinkle garam masala powder.
Serve with keto flour roti
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