Sarso ka Saag - punjab ki jaan

Sarso ka saag... the green magic of Punjab. I have always been a fan of punjabi food.Sarso which is also known as mustard green is rich is nutrients. Mustard greens are an excellent source of vitamins C and E, fiber, folate, calcium, iron, magnesium, potassium, and B6. The calcium in mustard greens ranks high in its bioavailability. It is best to choose mustard greens that are young and tender, no longer than eight inches, and use them as quickly as possible. All young mustard greens deteriorate faster than the mature leaves. They can be wrapped in paper towels and put in a plastic bag and stored in the refrigerator for a short period of time. Mustard greens can be steamed, boiled, sautéed, or braised for ten to twenty minutes. The longer they are cooked, the softer the flavour becomes. If cooked just until just tender, they will have a spicy flavour. Baby mustard greens, on the other hand, can be eaten raw in salads or sandwiches.

The above facts are taken from wikipedia.

To make sarso ka saag You will need :

Sarso patta / mustard greens - 2 bunch
Spinach leaves - 1 bunch
Onions - 1 small, chopped
Tomato - 1 chopped
Jeera (cumin) - 1 tsp
Ajwain - 1/2 tsp
turmeric powder - 1tsp
garam masala - 1tsp
green chillies - 2 slit
oil
milk - 1/2 cup
corn starch - 1/s tsp
Salt to taste
Lemon juice- 2-3 tsp

Method:

Firstly in a big pan mix both the chopped spinach and the chopped mustard greens, add a glass of water and cook covered until tender.Mash the greens with a hand blender and keep it aside.

In another pan, pour some oil and add the jeera and ajwain. once the jeera is light brown... add the onions and saute for 5- 10 minutes. Add the tomatoes and saute once again. Put one by one add all the masalas and keep stiring till thr raw smell of tomato is gone and the tomato is cooked well.

Now pour in the greens mixture and mix well... keep the gas on medium and cook. when the mixture reduces a bit add the milk to it and mix well and cook again. finally add the cornstarch mixed in some water to it and... off the gas after 5-6 minutes.

Top it with lemon juice and freshly chopped coriander leaves.

Serve hot with chapati, naan or rice. Enjoy!!