Sarson ka saag

 Ingredients 

     1 bunch sarson greens 

     1 bunch spinach 

     1 onion grated 

     1/2 tsp. each ginger & garlic grated 

     3 green chillies 

     1 tbsp. grated cheese or paneer (optional) 

     1/2 lemon juice 

     salt to taste 

     2 tbsp. ghee 

     1 tbsp. oil 

     1/2 tsp. garam masala 

     1 tbsp. maize flour

     Method

        1.Chop both greens, wash, drain.
        2.Heat oil in the pressure cooker direct.
        3.Add both greens, green chillies, stir.
        4.Add ginger, garlic, stir.
        5.Add few pinches salt, 1 cup water.
        6.Pressure cook till done. (2 whistles).
        7.Mash well.
        8.Heat ghee in a pan, add onion, saute till brown,
        9.Add all other ingredients, except cheese.
       10.Stir well and cook till oil separates.
       11.Garnish with cheese.
       12.Serve hot with makki ki roti, or paratha.

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Potato in Curd Gravy

  Ingredients: 

  3 medium. potatoes boiled and peeled 

  1 cup curd or yogurt beaten 

  1 tsp. red chilli powder 

  1 tsp. salt 

  1/2 tsp. dhania powder 

  1/4 tsp. turmeric powder 

  1/4 tsp. garam masala 

  2 pinches asafoetida 

  1 stalk curry leaves 

  1 tbsp. coriander leaves chopped 

     1 1/4 cup water 

     1/2 tsp. each ginger, garlic grated 

     2 green chillies slit 

     1 tsp. each cumin, mustard seeds 

     1/4 tsp. wheat flour 

     1 tbsp. oil 

     Method:

     Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
     Mix all the dry masala in 1/4 cup water.
     Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
     Add the masala mixture and fry for 2 minutes.
     Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding
curd.

     Add the remaining water and all the potato and flour. Stir well.
     Boil and simmer for 10 minutes or till gravy thickens
     Garnish with chopped coriander.
     Serve hot with thin wheat chappaties and rice.

     Making time: 30 minutes. 

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