It is impossible for a Punjabi household to be without mustard greens. Every winter, mustard greens are a must-have dish. It is high in nutrients and keeps our bodies warm during the winter, so it is frequently consumed.
Today, it can be found in a variety of restaurants and cafes. But do you know how to make it the traditional way? If you want to make it in a completely Punjabi style, we’ll show you how in today’s food school series. To make this mustard green, prepare the mustard, fenugreek, spinach, and bathua ahead of time. Let us know right away how to properly prepare mustard greens.
Here’s how to get ready:
To prepare this, thoroughly clean and wash green vegetables. Set aside 3 cups of washed and sorted mustard leaves. Sort 1/2 cup fenugreek, 1 cup spinach, and 1 cup bathua together for this. Cut all of these leaves and place them in a cooker for 2 whistles. This will melt the leaves and make cooking even easier.
To make traditional mustard greens, press it with a mathani and melt it. This improves both the texture and the flavour. The greens must be cooked over a low heat. To make the green tart, combine desi ghee and desi butter. These things improve the flavour of mustard greens. To desi ghee, add dry red chilies, garlic, and ginger, then brown the onions. The longer you fry the mustard greens, the better the flavour, so cook them for 10-12 minutes on a slow to medium heat.
Don’t make these errors.
Some people put tomatoes in their mustard greens, but the classic and traditional way does not. Ginger and garlic should not be fried for too long or they will burn. If you use too much water when making it, the recipe will be ruined.
Include these unique ingredients.
When tempering, start with a pinch of asafoetida. This enhances the aroma and flavour of the greens (asafoetida remedies). Similarly, to thicken and enrich the texture of the greens, combine 2 tablespoons corn flour and 1 teaspoon chopped gramme flour.