Punjabi Palak Saag

Methods

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