Got introduced to this dish from one of our Punjabi friend , this dish is usually made during the winter season as these provides heat to the body.
Mustard Leaves are among the super nutritious food item available. An Healthy option for fitness freaks as its packed with Vitamin K and Vitamin A and rich source of Dietary fiber and also rich source of Flavonoids which has a wide range of health benefits.
The health benefits of the same attracted me and we enjoyed it with Chapathi/Indian Bread , it goes good with Basmathi rice too.
Mustard greens /Sarson – 1/2 Bunch
Fresh Spinach/Palak- 1/2 Bunch
Bathua – 1/2 Bunch (But I didn’t get these here)
Potatoes – 1 medium cubed (Optional)
Tomatoes – 1 medium chopped.
Green chili’s – 2 no’s
Onion – 1 medium chopped
Ginger – 1 inch size piece
Garlic – 2 to 3 no’s crushed
Jeera/Cumin seeds – 1/2 tsp
Asafoetida – 1/4 tsp
Maize Flour – 2 table spoon
Red chili Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt to taste
Vegetable Oil / Ghee- 2 table spoon
Cilantro/Coriander leaves – 1/4 cup (Optional)
*Dry roast Maize flour in medium heat for 5 to 7 minutes and keep aside.
* Wash Sarson/Mustard leaves , add salt and little water (1/4 cup) Pressure cook it till one whistle.Grind these when cooled and keep aside.
*Heat oil in a pan , add cumin seeds and Asafoetida , add chopped onion , ginger , garlic , green chili and the potatoes. Saute for 10 minutes and add chopped tomatoes.
* Saute for another 5 minutes and add chopped spinach and keep on cooking for 10 minutes.
*Add Turmeric powder and red chili powder , saute for 2 to 3 minutes , Add blended mustard leaves to it, add salt and the roasted maize powder. Cook keeping it covered for 10 to 15 minutes.
* Cook till the curry looks thick and the potatoes are well cooked. Switch off the heat and add the coriander leaves (if using)
*Serve hot with a spoon of butter on top. Its usually had with Makki ki Roti -Indian bread with Maize flour.