Sarson ka saag

Sarson ka saag

Its been long since I posted anything here. Before posting the recipe for today, I wanted to write about the title of my blog - 'the dark passenger'. My cousin in India asked me about the name and how it relates to this blog. The title is inspired by 'Dexter' - the famous TV-series based on the life of Dexter, who is a blood spatter pattern analyst but a serial killer in his 'dark side'. He kills criminals (mainly killers) and then keeps a set of glass slide with the blood of his victims as what he calls 'trophies'. This blog is sort of similar to his trophies with the only difference that the dark passenger in me did not kill any human but may be some vegetables, fruits, spices etc.!

So I got some green mustard leaves yesterday and thought perfect to make 'sarson da saag' - an Indian dish from Punjab in India which is traditionally served with 'makke di roti' (corn flour bread). Here is the recipe:

Ingredients:
1. Green mustard (1 bunch)
2. Spinach (1/2 -1 bunch) - to balance the taste of mustard
3. Garam masala
4. Ginger, garlic, green chilli
5. Onion - 1/2, tomato - 2
6. Turmeric, coriander powder
7. Salt
8. Oil/butter

Preparation:
1. Wash mustard and spinach, cut then finely and boil
2. Make puree from the cooled down mix of mustard and spinach
3. Chop the onion and tomato finely
4. Heat a pan and put sufficient oil to fry onions
5. Add fine chopped ginger, garlic and green chilli
6. Saute the onions till light brown and then add tomatoes in it
7. Add salt, turmeric powder, coriander powder and garam masala
8. Once tomatoes and onion mix is soft, add the mustard-spinach puree
9. Let the saag (curry) cook for few minutes
10. Add some butter on top if you like