Saag
A winter special dish.... but this is a different version of saag for which you need not wait for winters and can be made any season... as it does not require sarson leaves 😊#abantiskitchen
Saag
A winter special dish.... but this is a different version of saag for which you need not wait for winters and can be made any season... as it does not require sarson leaves 😊#abantiskitchen
Cooking Instructions
- 1
In a pan wash and add the dal with 1.5 cups of water and bring it to a boil.
- 2
Add chopped spinach, fenugreek, half onions, hing, ginger, garlic and green chilli and cook till the dal gets cooked and easily mashed with the back of the spoon. Allow this to cool down completely.
- 3
Once it’s cool put it in the blender and make a smooth paste out of it.
- 4
In a pan heat some ghee and add cumin seeds, rest of the chopped onions, garlic finely chopped and cook till onions become translucent.
- 5
Add all the dry masalas and the tomato purée and cook till oil separates from the masala.
- 6
Add the puréed spinach and dal paste and cook for another five minutes and switch off the flame.
- 7
Serve it in a bowl and I prefer giving a double tadka of red chilli powder and garlic finely chopped in some ghee just before serving.
- 8
Enjoy this hassle free saag with Makki di roti.
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