Monday, February 27, 2017

Sarson Ka Saag - Punjabi Style with Step by Step photos (Mustard and Spinach leaves gravy)

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Sarson Ka saag is a north indian delicacy which is rich and satiating. Mustard greens are combined with spinach, boiled and blended. Adding onion and spices give it an extra flavour which is loved by everyone. It is usually served with Makki ki roti and topped with extra ghee and a mouth watering dish is ready.



Serves: 3-4
Preparation time: 25 mins.
Cooking time: 25-30 mins.

Ingredients:

5 cups mustard leaves
5 cups spinach
⅓ cup corn flour
1 teaspoon jeera/ cumin seeds
1 or 2 green chillies
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
¼ red chilli powder
¼ teaspoon hing
2 tablespoon ghee/butter
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
1 medium sized onion (finely chopped)
Salt to taste

Directions:

  1. Wash and chop the greens. I did it in food processor to save on time and effort.
  2. Put the greens, green chillies(roughly chopped), turmeric and salt and pressure cook for 3-4 whistles on medium heat.
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  1. Allow it to cool and put half of the mixture in blender. Add half of corn flour to it and blend. Make sure that the mixture is little coarse and not too thin. Repeat with other half.
  2. Again place the mixture in pan and on stove on medium heat. Let it boil for 3-4 minutes and stir to make sure it does not stick.
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  1. Heat ghee/butter in the different pan and add cumin seeds.
  2. As they splutter, add in asafoetida, garlic and ginger. Once they are little brown, add in onions.
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  1. Once the onions are pink, add little bit turmeric powder, red chilli powder, salt and garam masala and mix well.
  2. Put the tadka prepared into the pan with the greens and cover the pan for 5 mins.on medium heat so that the spices combine with the greens.
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  1. Transfer to serving dish, top the Sarson ka saag with ghee/butter and it is ready to be served with hot makki ki roti.

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