How do you make a good Punjabi Saag, tharka style???

Question

Trying to match my mother-in-law's famous saag, he loves it and so do I. Please help! Please no online recipes, need traditional.

Answer 1

II Saag Murg (Spinach Chicken)II

  

Ingredients: ( Serves : 4-5)

1kg Chicken

21/2 tbsp ginger paste

21/2 tbsp garlic paste

Salt to taste

3/4th cup tomatoes (chopped)

1 tsp maize flour (makke ka atta)

2/3rd tsp white pepper powder

1 cup Onion paste

2 tsp red chili powder

4 tbsp oil

2/3rd tsp fenugreek (methi) powder

4 cinnamon sticks

2 bay leaves

1 cup spinach puree

2 tsp ginger (julienned)

1/2 cup butter

40 ml / 22/3rd tbsp water

Preperation :

Heat oil in a pan, add whole spices (cinnamon and bay leaves), and sauté over medium heat until they begin to crackle.

Add the ginger-garlic and onion pastes and red chili powder, stir fry for 30-60 seconds.

Add tomatoes and sauté further for 1 minute.

Add the spinach puree, stir in maize flour diluted with water and cook over medium heat for 10-15 minutes, stirring occasionally.

In another pan heat the butter and sauté the chicken until lightly browned.

Transfer the chicken pieces into the spinach sauce. Add salt and white pepper powder, cover and simmer on very low flame for 10-15 minutes or until chicken is cooked.

Serve hot, garnished with julienned ginger and fenugreek powder.  

Ingredients

500g mustard greens (or spinach)

2 cm piece of fresh ginger

2 hot green chillies

2 cloves garlic (finely chopped)

2 tsp salt

2 tbsp cornmeal

2 tbsp ghee

Preparation

1.  Wash, trim, and finely chop greens. Put 2 cups water into a large pot with the salt and the greens. Cover and cook about 15 minutes until tender. Remove from heat.

2.  Drain excess liquid into a jug. Mash greens thoroughly in the pot then stir in cornflour. Return to heat with half a cup of reserved liquid. Simmer 10 minutes, stirring frequently. Set aside.

3.  In another pan heat ghee and lightly fry ginger, garlic, and chillies for 3-5 minutes. Add contents of pan into the pot of greens and mix well.

4.  Serve hot and enjoy!!

Answer 2

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.

Answer 3

This dish is known as SAAG TARKA:  

You  could add paneer cubes or potatoes to this dish.  This dish is made with baby spinach but feel free to add mustard leaves or also methi leaves.

Ingredients

• 100 gm. fresh baby spinach or palak leaves  

• 1 inch piece ginger, peeled & finely chopped

• 3-4 cloves garlic, peeled & finely chopped (optional)  

• 2-3 green chillies, or to taste, finely chopped  

• 1 tsp turmeric (haldi)

• 1 tsp cumin powder

• 1/2 tsp coriander powder

• 1/2 tap garam masala

• Salt to taste  

For tarka:  

• 2-3 tbsp ghee or oil

• 1 tsp jeera/cumin seeds  

• A pinch of hing or asafoetida  

• 2 medium onions, chopped finely  

• 3-4 whole dry red chillies  

• 1/2 tsp. chilli powder (to taste)

• squeeze lemon juice

• 2-3 tbsp cream for a smoother taste, optional

Instructions

1. Clean and spinach leaves well. Drain and chop roughly.  

2. In a deep skillet, add a little oil and when hot add the garlic, ginger& green chillies.  After 1 minutes or so, add the baby spinach leaves and saute.  Next add the spices:

turmeric, ground cumin, ground coriander, garam masala & salt.  

3. When cooled, place in a blender and grind to a paste.  

4. Return to the pan & saute for a few minutes, adjusting any spices or salt.

TARKA:

Heat ghee or oil in a tarka ladle or small pan.  Add cumin seeds and asafoetida and wait for seeds to splutter or turn brown.   Add onions and fry until nicely browned. Add whole red chillies and chilli powder, stir quickly with a small spoon and pour over the hot saag mixture.  Add a squeeze of lemon juice for a bright fresh flavor.  

You can stir in the cream and serve with fresh rotis or rice.