Sarso Ka Saag

Name: Sarso Ka Saag
Cuisine: Indian
Ingredients: 100 gms Sarso ka saag; 100 gms Palak ka saag; 100 gms Bathua ka saag; 100 gms Methi leaves; 2 tbsp Chana dal; 2 Chopped onions; 2 inch Chopped ginger; 7-8 Cloves garlic; 3-4 Chopped green chilli; 3 tbsp Ghee or oil; 1 tsp Cumin seeds; 1 Bay leaf; 1 Dry red chilli; 1/2 tsp Hing; 1 tsp Haldi; 2 tsp Red chilli powder; 2 tbsp Coriander cumin powder; to taste Salt; 2 Grated tomatoes; 1 tbsp Corn flour; as needed Butter

Poonam Gupta @cook_11996502

Ahmedabad

#winter
Sarso ka saag and Makki di roti is the pride of Punjab. This delicious veg recipe is a winter specialty, as it is made with the lovely greens available in this season, it is a mix of difference greens like sarso ka saag, palak, methi, bathua etc.

Poonam Gupta @cook_11996502

Saved

Ingredients

100 gmsSarso ka saag
100 gmsPalak ka saag
100 gmsBathua ka saag
100 gmsMethi leaves
2 tbspChana dal
2Chopped onions
2 inchChopped ginger
7-8 Clovesgarlic
3-4Chopped green chilli
3 tbspGhee or oil
1 tspCumin seeds
1Bay leaf
1Dry red chilli
1/2 tspHing
1 tspHaldi
2 tspRed chilli powder
2 tbspCoriander cumin powder
to tasteSalt
2Grated tomatoes
1 tbspCorn flour
as neededButter

Saved

Steps

1

Wash and chopped all the greens, add them in the cooker along with chana dal onions ginger garlic and green chilli, pour some water.
2

Close the cooker lid and put on the weight and bring it to 4-5 whistles, switch off the flame and let the steam release down naturally.
3

When the steam is released open the cooker blend the saag with a hand blender for smooth texture.
4

Heat ghee in a pan add the cumin seeds, bay leaf, dry red chilli, hing, haldi powder, red chilli powder, salt and coriander powder and mix well.
5

Add tomatoes and dry till the tomatoes are done and the masala leaves oil on sides.
6

Add this stage add the makki ka atta, roast the makki ka atta for 2 to 3 minutes.
7

Add to this the above cooked and mashed saag and give a good mix, lower the flame and cook covered for 10 to 15 minutes or till the extra liquid is evaporated and it has gained a semi thick consistency, at this stage specks of oil will be seen on the top of the saag, switch off the flame.
8

Take out the saag in a serving bowl and serve it hot topped with a dollop of butter along with Makki ki roti some gur salad and more butter.
9

Enjoy your winter special sarso ka saag piping hot.
10

My tip: adding a pinch of soda during boiling the saag, helps to maintain the green colour of the saag.