1 kg (2.2 lb) Mustard greens (sarson), finely chopped
250 g (9 oz) Spinach (palak), finely chopped
3 tbsp (25 g) Maize flour (makke ka atta), sieved at least 3 times
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
3 tsp (18 g) Ginger (adrak), chopped
5 Garlic (lasan) cloves, chopped
3 Green chillies, finely chopped
3 Dry red chillies (sookhi lal mirch)
250 g (9 oz) Spinach (palak), finely chopped
3 tbsp (25 g) Maize flour (makke ka atta), sieved at least 3 times
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
3 tsp (18 g) Ginger (adrak), chopped
5 Garlic (lasan) cloves, chopped
3 Green chillies, finely chopped
3 Dry red chillies (sookhi lal mirch)
method
1. Boil the mustard greens and spinach in 4 cups water until soft. Drain and blend to make a coarse paste.
2. Heat a pan and add the green paste. Pour in 1 cup water. Cook, stirring and mashing the paste against the sides of the pan. Add the maize flour and salt, cook for at least 45 minutes, adding water as and when required.
3. Heat the ghee in a frying pan; add ginger, garlic, and green chillies. Saute until they change colour. Add dry red chillies. Fry for another 2 minutes. Pour in the green paste and cook on low heat for 30 minutes.
4. Serve hot with makke ki roti
2. Heat a pan and add the green paste. Pour in 1 cup water. Cook, stirring and mashing the paste against the sides of the pan. Add the maize flour and salt, cook for at least 45 minutes, adding water as and when required.
3. Heat the ghee in a frying pan; add ginger, garlic, and green chillies. Saute until they change colour. Add dry red chillies. Fry for another 2 minutes. Pour in the green paste and cook on low heat for 30 minutes.
4. Serve hot with makke ki roti
serving amount
serves: 4 - 6
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