Saag Gosht with Makkai Ki Roti
#itsculturalrecipe Sarson Ka saag is a very popular "Specialty of Pakistan" with it's traditional punjabi recipe if we add Gosht in. Saag Ghost is seasonal delicacy and best enjoyed with Makki ki Roti ,white homemade makkhan,aachar, Salad in it's typical style and buttermilk (specially in winters). It enhance the taste when tempering of onions and garlic in ghee.😋😋
As it was my Mother's speciality (May ALLAH Grant Her Highest Rank in Jinnah Ameen & please pray for her Maghfarat)..
Culture dish i wanna present is, Saag Ghost with the same typical desi way actually I always like to follow her (kuch yeh dala kuch vo dala or mazadaar saag tyar) which always an absolute no fail one.
Saag Gosht with Makkai Ki Roti
#itsculturalrecipe Sarson Ka saag is a very popular "Specialty of Pakistan" with it's traditional punjabi recipe if we add Gosht in. Saag Ghost is seasonal delicacy and best enjoyed with Makki ki Roti ,white homemade makkhan,aachar, Salad in it's typical style and buttermilk (specially in winters). It enhance the taste when tempering of onions and garlic in ghee.😋😋
As it was my Mother's speciality (May ALLAH Grant Her Highest Rank in Jinnah Ameen & please pray for her Maghfarat)..
Culture dish i wanna present is, Saag Ghost with the same typical desi way actually I always like to follow her (kuch yeh dala kuch vo dala or mazadaar saag tyar) which always an absolute no fail one.
Cooking Instructions
- 1
In pan add oil and thinly sliced onion. Fry till light brown.
- 2
Add GGG paste and stir. Break red whole chillies with hand and add in onion.
- 3
Now add meat snd stir.
- 4
Add chopped tomatoes and salt, stir till oil separates.
- 5
Add adequatr water and cook till meat tender completely. Beef masala is ready.
- 6
For Sarson ka Saag:
Take a big pot put all the Greens with onion, tomatoes, Garlic, Ginger and let it cook in it's own water. Put aside. - 7
Once cooled, blend the greens in a blender to make a coarse paste. (Grind the greens till smooth if you want).
- 8
Now again put it on the stove and add salt, red chilli, turmeric powder and Green chillies, cook the spices in the greens..
- 9
Take 1/4th cup water add corn meal and mix well till no lumps. Put in the Greens and let it simmer for 10-12 minutes.
- 10
Assembling:
Now add Beef Masala in prepared saag and leave the heat on for aprox 10-15 minutes. Saag ghost is done.
- 11
For Tempering:Heat ghee in a pan. Add onion and garlic and fry till golden brown. Pour the tadka over the saag.
- 12
For Dough of Makkai Ki Roti: Knead with warm water a soft dough. Soft enough that if you press it softly your fingers are engraved on it.
- 13
Now take 1 big paira, grease a ziplock bag (cut it from 2 sides and open it) place the dough ball within and using a rolling pin roll a medium size Roti/ Flat Bread.
- 14
Then i cut it with round cutter and put it on non-stick pan, apply desi ghee on both sides.
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