Mustard leaves/rapsol leaves 500 gms
Spinach 200 gms
Green chilli 2 nos
Ginger piece 1" piece
Chopped onions 1 no
Chopped tomatoes 3 nos
Chopped ginger 1 tbsp
Chopped garlic 2 tbsp
Lime juice 1 Tbsp
Chilli powder 1/2 tsp
Coriander powder 1 tbsp
Haldi 1/2 tsp
Salt to taste
Hing 1/4 tsp
Cumin seeds 1 tsp
ghee 2 tbsp
wheat flour 2 tbsp
Clean the leaves and put green chillies and ginger and boil till they are soft.Blend to make a puree.
Heat 1 tbsp ghee and add hing, cumin and let them crackle.
Add 1 tbsp chopped garlic and ginger and let them color.Add chopped onions and let them cook to brown.
Now put chopped tomatoes and cook so they are soft.Add 1/2 the chilli powder, coriander powder, haldi and salt and let it cook till oil starts to come out.
Mix wheat flour with some water and pour into the curry.Let it cook, it would help to make it thicker and homogeneous.Add lime juice.
Heat 1 tbsp ghee and add chopped garlic and let it brown well.Add chilli powder and put this on the saag and serve it hot with maize rotis.Splendid Punjaabi khaana is ready.You can also serve it with butter, gren chilli and lots of salad and chilli and garlic pickle.
Now pour the puree of leaves and cook well.