Saag

Sarsoon ka saag is a famous punjabi dish made with mustard greens and spinach and is super healthy and nutritious. Saag is any vegetable made with greens.Most Indian restaurants in Toronto have saag on their menu which is delicious and all of us absolutely love it and end up having it every time we have North Indian food. On asking the recipe for this saag, I was told that they replace the mustard greens with rapini and follow the recipe for sarsoon ka saag.  

Rapini is a relatively new vegetable for me and I had never really used it till I decided to try this saag. A quick google search revealed that  it offers a host of health benefits  and is rich in vitamin A, C and K and also potassium, calcium and iron. Most of the recipes for sarsoon ka saag use 3:1 ratio of mustard greens to spinach but I have used rapini and spinach in equal proportion as its better suited to our taste. I thought the 3:1 ratio made this dish overly bitter.  Here is the recipe.

Ingredients

• 3 cups chopped spinach
• 3 cups chopped rapini
• 4 garlic cloves minced
• 1 tsp ginger paste
• 3 green chillies minced
• 1 onion
• 2 tomatoes
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 2 tsp ghee for tempering
• 1/2 tsp lemon juice
• 1/3 cup corn flour ( makke ka atta) 
• Salt to taste

Method

• Chop rapini and spinach fine and pressure cook them for 4 whistles.
• Blend the pressure cooked rapini and spinach using a whisk
• Add the corn flour a little at a time mixing continuously and simmer for about 10-15 minutes.
• Heat ghee and add turmeric, garlic, ginger paste and green chillies.
• Add onions and sauté them till they are translucent.
• Add tomatoes and fry them till they become soft and mushy. Add the red chilli powder, garam masala and salt. You can adjust the quantity of spices to suit your taste.
• Add the spinach and rapini mixture and simmer for 10 minutes. Garnish with lemon juice and serve with roti/naan.