GLUTEN FREE- LOADED WITH MINERALS AND FIBRE -QUICK TO MAKE
Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?
Using Pressure Cooker will take 10 minutes whereas it will take 15-30 minutes in a regular pan.
By using this recipe you save: 50% of fuel energy and 15 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)
COOKING TIME: 10 Minutes
1/2 tablespoon oil
1 cinnamon stick (dal chini)
1 star anise (chakraphool)
1 big cardamom (elaichi)
2 bay leaf (tez patta)
1 bunch of mustard (sarson) / rapini leaves (half kilo) or Broccoli florets
10 frozen spinach (palak) pellets (100 grams)
3 frozen fenugreek (methi leaves) pellets (100 grams) or 50 grams of dried fenugreek (methi) leaves
1 large onion – chopped any size
1 large tomato -chopped any size
1 inch frozen crushed green chilli
2 inch frozen garlic or 4 crushed cloves
2 inch frozen ginger or 50 grams freshly grated ginger
1 tea spoon salt
2 teaspoons red chilli powder
2 tablespoons coriander powder
1.5 teaspoons all spice (garam masala)
Butter dollop or butter oil (ghee) for topping (optional).
STEP 1. Put cinnamon stick (dal chini), star anise (chakraphool), big cardamom (eliachi) and bay leaf (tez patta) into heated oil, let them get brown
STEP 2. Add rest of the ingredients except all spice (garam masala) and cook for 2 whistles in cooker or until everything is tender in a pan (about 10-15 minutes).
STEP 3. Remove whole spices and run the hand grinder for 1 to 2 minutes right into the cooker/pan to make it smooth. You can then put the whole spices back in.
Step 4. Add garam masala and let it simmer for 5 minutes until you see that water has evaporated. Add butter or ghee, if desired.
As very little oil is used to prepare this recipe, you can add a dollop of butter or butter oil (ghee) when serving.
You can replace the mustard leaves with fresh or frozen broccoli florets or rapini if the mustard leaves are not available. It will give close to the same original sarson saag (Mustard) taste.