Cheesy Sarso Ka Saag

Clean and wash all the leaves ( Spinach, Mustard and Bathua) properly 3-4 times. Cut the tomatoes into 4 halves and keep aside. Preheat the oven at 170 deg.

Mix together leaves, ginger garlic paste, 1 tsp of salt, 1 tsp turmeric powder, 2 green chillies and heat covered in a Wok (kadhayi) or large pan with little water for around 10-15 min ( No need to use oil while doing this). Meanwhile, place the tomatoes in the preheated oven at 170 degree for 10-12 minutes.

Once the green leaves are welted and tender, put the gas off and blend all the ingredients in a blender. Do not make a very thin purée, it should be blanched well not puréed.

Pour again in the same pan and add Gur, Maize flour and give a nice stir. Keep it on low flame to simmer for around 15 min. Turn it off and keep covered.

Now sprinkle the grated cheese and cover the pan (with gas off) for 1-2 minutes to let the cheese melt completely..

For tadka, heat 1 tsp ghee/butter in a pan. Add cumin seed and splutter them. Add Onions and fry till brown (will take around 6-8 min). Add red green chilli and a pinch of red pepper masala to give the onions a nice color and aroma.

Once the onins are fried well, add this tadka to the saag in the pan and sprinkle garam masala and keep it covered for 5 minutes.

Decorate the saag with baked tomatoes and thin sliced ginger before serving

Notes:

1. You can use grated paneer instead of cheese

2. If onions are drying and sticking while frying, sprinkle some water instead of adding more ghee to it.

3. Baked tomatoes add a different flavour to this dish. If you don't have Oven, you can use microwave fr 3-4 minutes on high for almost the same result, though the smoking texture would be missing.

4. You can use oil instead of ghee/butter. Even if you dont want to use any oil, you can dry roast the cumin seeds, then red chilli peppers and add onions. Keep sprinkling water till they are brown. This will give the same aroma to the saag with no oil.