Himachal style Sarson ka saag

Name: Himachal style Sarson ka saag
Total time: 3000 s
Yield: 4people
Cuisine: Indian
Ingredients: 1/2 kg Sarson ka saag (wash and finely chopped); 250 gm each Spinach, Fenugreek and Bathua (finely chopped); 3 tbsp Mustard oil; 2 Green chilli(finely chopped,); 2 tbsp Garlic -(grated); 1 Onion - (finely chopped); 2 Tomato - (pureed); 1 inch piece Ginger (grated,); 1/2 tsp Methi Dana/Fenugreek seeds; 2 tsp Coriander powder; 1/2 tsp Red chilli powder; 2 tsp Salt; 1 1/2 tbsp Maize flour/makki ka atta; 2 tbsp Ghee

Kalpana Rai @cook_26263526

Ghaziabad

#Win
#Week5
#Winter special
#Himachal style Sarson ka saag
I love sarson ka saag and makki ki roti.It is a delicacy from Punjab.We have to wait for winters to enjoy this delicacy.I have learnt this recipe from one of my friends who is from Himachal Pradesh.I cook it in mustard oil and Fenugreek seeds .When cooked it on a low heat it tastes so good.Do try this recipe.

Kalpana Rai @cook_26263526

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Ingredients

50 min.

4people

1/2 kgSarson ka saag (wash and finely chopped)
250 gm eachSpinach, Fenugreek and Bathua (finely chopped)
3 tbspMustard oil
2Green chilli(finely chopped,)
2 tbspGarlic -(grated)
1Onion - (finely chopped)
2Tomato - (pureed)
1 inch pieceGinger (grated,)
1/2 tspMethi Dana/Fenugreek seeds
2 tspCoriander powder
1/2 tspRed chilli powder
2 tspSalt
1 1/2 tbspMaize flour/makki ka atta
2 tbspGhee

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Steps

50 min.

1

Pressure cook all the four types of saag with 2 cups of water,salt and green chilli for 10 min.Let it cool.
2

Now grind the saag in a mixer jar on pulse mode.
3

Heat mustard oil in a karahi,add Fenugreek seeds and coriander powder.Add green chilli,garlic,ginger and onion.Saute.Add red chilli powder and maize flour,fry,add tomato puree and fry until oil releases from the spices.Add saag and mix.Cook it for 10 min.on low flame.Switch off the gas.
4

Your delicious sarson ka saag is ready to serve.Serve it hot with ghee, makki ki roti and jaggery.

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Kalpana Rai @cook_26263526

on December 24, 2022 11:31

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.