Punjabi Palak Saag

Method

1. Clean and wash mustard leaves, spinach and bathua thoroughly. Chop the leaves finely. Chop ginger, garlic and green chillies.
2. Pressure cook mustard leaves, spinach, bathua, ginger, garlic and green chillies till 3 whistles are given out.
3. Open the lid when the pressure reduces completely. Cool, transfer into a grinder jar and grind to a smooth paste.
4. Heat ghee in a non-stick pan, add asafoetida and onion and saute till light brown. Add salt and mix well.
5. Add the ground mixture and simmer for a few minutes.
6. Add maize flour, red chilli powder and turmeric powder and mix well. Cook for 2-3 minutes.
7. Transfer into a serving bowl and serve hot with parantha or makki ki roti.

Additional Tips and Tricks