Sarson da Saag

Name: Sarson da Saag
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Mustard leaves; 100 gms Spinach leaves; 2 tbsp Ghee; 1 Chopped onion; 5-6 Chopped garlic cloves; 1 tsp Chopped ginger; 2 Chopped green chillies; to taste Salt; 2 tsp Maize flour; as needed Water; as needed White butter

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

Punjab Special Makke di Roti and Sarson ka Saag is worldwide famous for it's taste and the dollop of desi butter on it. Winter's are about these buttery food as well as green veggies.
From the origin of Punjab sharing this famous dish 'Sarson ka Saag' with you'll.
Served with 'Makke di Roti', onions, radish, jaggery and loads of MAKHAN.
#treats #onerecipeonetree #teantrees

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

Saved

Ingredients

30 minutes

4 servings

250 gmsMustard leaves
100 gmsSpinach leaves
2 tbspGhee
1Chopped onion
5-6 Chopped garlic cloves
1 tspChopped ginger
2Chopped green chillies
to tasteSalt
2 tspMaize flour
as neededWater
as neededWhite butter

Saved

Steps

30 minutes

1

Add mustard and spinach leaves in a pressure cooker. Cook till 1-2 whistle goes off, then switch off the flame.
2

After the boiled leaves cools down to room temperature, prepare a puree grinding then in a mixer or through a hand blender.
3

Take a pan, keep on the flame, add desi ghee to it, add ginger, garlic, onion and green chillies when ghee heats up.
4

Mix the veggies and cook till onion turns golden brown.
5

Add the prepared puree to the pan, mix well and add salt to taste.
6

Turns the flame off after 2 boils and garnish with a dollop of butter on the saag.
7

Serve with Punjabi ‘sarson ka saag’ with ‘makke di roti’(maize flour roti’s), raw onions and green chillies.