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Green Leafy Mustard Leaves Cooked In Ghee

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Ingredients
  Mustard leaves 500 Gram, plucked and washed
  Palak 200 Gram, plucked and washed
  Onions 2 Medium, finely chopped
  Garlic cloves 7 Large, skinned and ground
  Ginger piece 1 1⁄2 Inch, skinned and ground
  Green chillies 6 , deseeded and ground
  Black peppercorns 10 , ground
  Green cardamom seed 4 , ground
  Cinnamon piece 1 1⁄2 Inch, ground
  Thick cream 3⁄4 Cup (12 tbs)
  Maize flour 2 Tablespoon (Makke-Ke-Aata)
  Salt To Taste
  Pure ghee 1 Teaspoon
Directions

Pluck only the mustard and palak leaves. Wash thrice and cut them fine. Place them in a non-stick, large, saucepan or any other vessel. Add 1 to 2 cups of water and cook over a low fire till the water has evaporated. Grind fine. Add salt.
Place the maize flour in a saucepan. Add the ground masala and half a cup of water and stir well.
Whisk the cream lightly and set aside.
Heat half a cup of pure ghee in a vessel over a medium flame and cook the onions till pink and soft. Add the ground mustard and palak to the onions and keep stirring. Then add the maize flour with the ground masala and water and stir nonstop till the vegetable and masala have blended well and are cooked. Taste for salt. Gently add the lightly whisked cream, stir for 5 minutes and serve hot.
This vegetable must be eaten with makke-ki-roti and mango pickle.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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