Dandelion Ka Saag. with grape tomatoes and blue cheese
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Dandelion Ka Saag. with grape tomatoes and blue cheese

Dandelion boosts immune function and fights off microbes and fungi. Dandelion leaves, flowers, and roots are all edible.

Habadhaba Baba

Ingredients

5-serving
  1. 3 10 Dandelion salt water washed and steamed in pressure cooker for mts . in . Bunchs
  2. 2 olive oil Table spoon
  3. 2 butter ghee Table spoon or
  4. 1 teaspoon Cumin seeds
  5. 10 cloves garlic crushed
  6. 1 white onion chopped fine
  7. 2 green chillies chopped
  8. 1 chopped ginger table spoon
  9. 1 masala Table spoon vegetable
  10. 3 Corn Table spoon meal
  11. 1/2 cup yogurt
  12. 12 half grape tomatoes sliced in
  13. 2 oz blue cheese crumbled

Method

20 mins
  1. Change

    Using a hand blender, make puree of steamed Dandelions. Heat a 12" Cast Iron Pan. Add Olive Oil and add cumin seeds, jeera seeds. Cook 2 minutes, add onions, Garlic, Ginger.  Cook until onions are light brown.

  2. Change

    Add Pureed Dandelions and add cornmeal. Mix well and cook on slow heat for 5 minutes.

  3. Change

    Add Yogurt and mix it slowly into the pan.  Add tomatoes and green chillies. Cover it and cook on low heat for 10 mts.

  4. Change

    Add Butter and mix into the dish. Sprinkle blue cheese on top and serve hot with chapati or methi debhra.

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