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Sarson-ka-Saag

Curry made with mustard greens and spinach

1 can mustard leaves
1 frozen packet of spinach (thawed)
1 tablespoon ginger garlic paste
2 medium Finely chopped onions
Finely chopped tomatoes
2 tablespoons Oil
1/2 tsps Turmeric
1 tsps Garam masala
1/2 tsps Cumin powder
1/2 tsp Coriander powder
light sprinkling of sugar
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Heat oil, add the onions and saute for a few minutes till golden brown. Add the ginger garlic paste and add all the remaining spices.

Now add the chopped tomatoes.

Quick Tip: Tomatoes should never be added first in anything because they secrete their acid and don't let any thing else cook after that.

Drain mustard leaves from can and wash it off the brine. Add to the above mixture and then add the chopped spinach. Keep stirring and add 2-3 tablespoons of water;  the consistency should be thick. Sprinkle with sugar slightly after the whole thing is done.

Add a dollop of salted butter on top. Serve Hot.

Eat with Corn Tortillas. (Makki ki roti)

 

 




 

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