No excuses this time for why I have not posted, why its been almost 3 months since I blogged. Its not because I have not been making anything or taking pictures, I think it is just that when I make a half hearted attempt to blog, it just never seems to come out right. That's why I said at the outset - NO EXCUSES.
So now I am on this diet. A very strict one. And since I am very determined this time around, hopefully it should work. But this is a strange kind of a situation I find myself in. I eat so much of the healthy stuff that I am unable to finish my meal. The only compulsory thing I have to eat each day is 2 cups of greens in any form. Now its difficult to get too many recipes that I like featuring greens as its hero. But this saag has to be one of my absolute favorites. Tastes good with both rotis and rice. It is supposed to be eaten with Makki ki Roti (rotis made with maize flour) but tastes good anyway even by itself. The original recipe calls for mustard greens (sarson) but as that is not available in Chennai, we can make it with spinach.
To get the most authentic saag recipe, I had to call my Punjabi niece in law. Thanks Pri. Got the exact recipe and now this is a staple on our lunch table.
Now for the recipe... Don't get put off by the number of ingredients. It is very simple to make. The only pain is cleaning the greens.
2 bunches Delhi Palak
2 bunches Methi leaves
2 bunches Radish leaves with the radish
2 Onions chopped
2 Tomatoes chopped
1 Turnip (Shalgam)
1 tablespoon Ginger chopped
1 tablespoon Garlic chopped\
4 Green chillies chopped
1 tablespoon wheat flour (Atta)
Salt to taste
1 tablespoon White Butter
1 teaspoon Red Chilli Powder
1 onion finely chopped
1 teaspoon finely chopped Garlic
1 teaspoon finely chopped Ginger
1 tablespoon Ghee
Clean and chop all the greens, the radish, the turnip, tomatoes, onion, green chillies, ginger and garlic and pressure cook along with a cup of water for one whistle.
Grind it with a handheld blender or in the mixer till it is a coarse paste.
Mix in the wheat flour, white butter and salt. Heat for a while
Heat the ghee in a separate vessel. Fry the onion, ginger and garlic till lightly browned. At the end, add in the red chilli powder and pour the tadka over the greens.
Serve hot along with Makki ki roti.