Sarson Ka Saag

Name: Sarson Ka Saag
Cuisine: Indian
Ingredients: 200 gm Mustard Greens/ Sarson; 35 gm Spinach/ Palak; 35 gm Radish Greens; 35 gm Bathua; 35 gm Fenugreek Leaves/ Methi; 1 cup Tomato Chopped; 1 cup Onion Chopped; 2 inch Ginger; 8-10 cloves Garlic Chopped; 2-3 Green Chilli Chopped; 1 tsp Red Chilli Powder; 1/4 tsp Hing; To taste Salt; 2 tbsp homemade butter; 1/4 cup Onion Finely Chopped; 2 tbsp Makki ka Atta; 3-4 cloves Garlic Smashed

Sadhana Mohindra @cook_12095969

#Masterclass
#Week 3
#Recipe 2

Sadhana Mohindra @cook_12095969

#Masterclass
#Week 3
#Recipe 2

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Ingredients

200 gmMustard Greens/ Sarson
35 gmSpinach/ Palak
35 gmRadish Greens
35 gmBathua
35 gmFenugreek Leaves/ Methi
1 cupTomato Chopped
1 cupOnion Chopped
2 inchGinger
8-10 clovesGarlic Chopped
2-3Green Chilli Chopped
1 tspRed Chilli Powder
1/4 tspHing
To tasteSalt
2 tbsphomemade butter
1/4 cupOnion Finely Chopped
2 tbspMakki ka Atta
3-4 clovesGarlic Smashed

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Steps

1

Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water. Let it stay for a minute. All the impurities will settle down. Gently take out the leaves without disturbing the water. Repeat the process 2-3 times.
2

Chop the greens and add them in a pressure cooker. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.
Pressure cook for 15-20 minutes on medium heat. Remove the pressure cooker from heat and let it cool.
3

Once cooled, blend the greens in a blender to make a coarse paste. If you like it smooth, grind the greens till smooth.
Transfer the paste in the pressure cooker.
4

Dissolve makki ka atta in little water and add it in the cooker. Add red chilli powder and hing and cook for 3-5 minutes.
5

For tempering, heat ghee in a pan. Add onion and garlic and fry till golden brown. Pour the tadka over the saag.Sarson Ka Saag is ready to serve
6

Serve hot by adding lots of homemade butter.

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Cooksnaps

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Sadhana Mohindra @cook_12095969

on December 18, 2019 13:31

Comments (3)

Nazneen Alamgir @cook_11888343

December 23, 2019 02:10

hi! just wanted to ask that do we have to blend the saag to a smooth paste.?.. is it the traditional way to hv sarson ka saag? ... or just mashing it wl b fine

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