Winter in Hong Kong, albeit a little late this year, is finally here and as we set foot into the new season armed with knits and layers to beat the cold. The change in season also calls for different dishes and recipes to gorge on. We, at Localitree, introduce you to our favorite winter recipes that are not only delicious but also nourishing. Furthermore, these will cover your winter food cravings.
Made with spinach, mustard leaves and ground spices, this Punjabi classic is a winter favourite. Equal parts healthy and scrumptious, this makes for a perfect main course, served with some Indian bread.
What you would need:
- Palak – 5 cups
- Mustard Leaves – 5 cups
- Oil – 1 tablespoon
- 1 medium onion – finely chopped
- 4 garlic cloves – finely chopped
- Ginger 1 tablespoon – finely chopped
- 4 Green chillies – finely chopped
- Cumin seeds – 1 tablespoon
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – ½ teaspoon
- Asafoetida – ½ teaspoon
Boil spinach, mustard leaves and green chilies in a pan and cook on high flame for 5 minutes. Drain the water using a strainer and immediately transfer to ice cold water. After a minute take it out and set it aside. Blend the blanched mixture in a blender by adding ½ cup water.
In a separate pan, heat oil and add cumin seeds. Once the seeds crackle, add garlic, ginger and asafoetida and saute on medium flame for 30 seconds. Then add onions and after 2 minutes, add the spinach mixture to it, along with the ground spices – chilli powder, coriander powder, cumin powder and the turmeric and salt to taste. Stir for about 5 minutes. And Sarson ka saag is ready!
You can serve Sarson ka Saag with rotis, parathas or any other Indian bread!