Sarson ka Saag

Sarson is mustard and saag is greens. So in short Sarson ka Saag is the gravy prepared with mustard leaves. Since mustard leaves have a strong spicy bitter taste, it is usually prepared by combining with another saag especially spinach (palak). But you could replace it with any greens or even a combination of greens.

Sarson ka Saag is mostly served in the cold winter months along with Makke ki roti, But it goes really well with any kind of paratha or roti.

Ingredients:

Sarson ka sag(mustard leaves) - 1 bunch

Palak (Spinach) - 1 bunch
Onions - 1, finely choppes
Tomato - 1 , finely chopped
Garlic - 5 petals
Green chillies - 3
Chilli powder - half teaspoon
Turmeric powder - half teaspoon
Garam masala - half teaspoon
Bay leaves - 2
Cloves - 3
Cinnamon - small piece
Ghee
Salt

Procedure:
1. Discard the stem of the mustard leaves. Clean the spinach leaves by just removing the roots. We will use the stem of spinach leaves in this recipe.
2. Next step is to blanch the palak and mustard leaves.. Keep 2 glasses of water for boiling.
3. When the water starts boiling, dip 2-3 mustard leaves in the boiling water for a minute and then remove it. Continue this with all the mustard leaves. Repeat the same with the spinach.
4. Once the blanched leaves cools down, Put it in a mixer, add 5 garlic petals and 3 green chillies and grind it to a thick paste. Do not add water.
5. Take a vok. Add 2 tablespoon ghee. Next add cloves, cinnamon and bay leaves. .Next add the chopped onions.
6. Fry them for some time and add pinch of salt.

7. Next add the chopped tomatoes and fry for some time.
8. Add the turmeric powder, chili powder and garam masala.
9. Finally add the leaves puree. Add water as required. Also add salt.
10. Boil it for 2-3 mins.

The delicious Sarso ka Saag is ready to serve.

Serve it hot with Makke ki Roti. 

Dal Makhani

Dal Makhani...as the name suggests this is a creamy and buttery dal and is a delicacy of North India. The Key to its peculiar taste is the generous amounts of butter and cream, the more the better.

The black whole urad dal also known as kali dal is cooked with loads of butter for a long time. This makes it buttery and creamy. Very minimum spices are added to this dal yet, it has abundance of amazing flavors. 

Ingredients:

Black urad dal (whole)- 1 cup

Rajma/Kidney beans - quarter cup
Ghee

Ginger- Garlic paste - 1 tsp
1 Onion, finely chopped
1 Tomato finely chopped
Garam Masala - half tsp
Chili Powder - half tsp
Kasuri Methi - 1 tbsp
Chopped Coriander leaves - for garnish
Cream - 2 tbsp

Butter 
Salt

Procedure:

1.  Soak the black urad dal and rajma overnight.
2. Next day, boil the urad dal and rajma togather in a pressure cooker. It should be cooked properly. We should be able to mash the dals easily with our hands.
3. In the same cooker, let the dal boil further till we get the masala ready. This will make the Dal Makhani very creamy.
4. As the dal is boiling, In a separate vok, add generous amount of Ghee. 
5. Add ginger garlic paste and fry for a minute. 
6. Next add the chopped onions and fry nicely till golden brown. Add pinch of salt.
7. Add in the chopped tomatoes and let it cook for a couple of minutes till the ghee oozes out from the sides.
8. Next add garam masala and chili powder and salt and saute.
9. At this point, at the boiled dals to the masala. Add salt as required.
10. Next add good amount of butter and let it cook on a low flame, uncovered.
11. Let this cook for atleast an hour. The longer the time, the better the taste and consistency. Keep stirring in between so that the dal does not stick to the pan.
12. Also add boiling water as required. I had added 2 cups of water.
13. Towards the end, add in the cream and let it boil for another 10 mins.
14. Finally add the kasuri methi and give it a nice stir.
15. Garnish with chopped coriander leaves.

The delicious Dal Makhani is ready
Serve it with Naan or Rice.