Cooking Instructions
- 1
At first, wash sarson, spinach and bathua leaves properly. Then chopped roughly. Take a pressure cooker and all leaves, ginger, garlic, green chilli and add 1/2 tbsp salt. Do not add water. Close the lid. Turn on the flame and put the pressure cooker on it. Cook it for 4-5 whistles on medium flame.
- 2
After it, turn off the flame and let the cooker cool down. Open the lid and mix it. Put the saag into blending jar. Close the lid and blend it into smooth paste. Take it out in a bowl. Paste is ready.
- 3
Turn on the flame, heat a kadhai. Add ghee and let it heat. Add asafoetida, turmeric powder and onion paste and fry it for 2-3 minutes on medium flame. Then add tomato paste and cook for 3-4 minutes on medium flame. Add salt, red chilli powder, coriander powder, garam masala powder and mix well and cook for a minute.
- 4
Add blended saag and mix it. Add makka flour and mix everything well. Cover the lid and cook for 2-3 minutes on medium flame. Open the lid and stir it. Add fresh cream and mix well and cover the lid again and cook for 1-2 minutes. Open the lid and stir it.
- 5
Sarson ka saag is ready now. Take it out in a bowl. Garnish with ghee on top. Serve hot with makke ki roti and gud and enjoyyyyy.......😋😋
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