Sarso ka saag

Name: Sarso ka saag
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gm musterd leaves; 59 gm bathua; 50 gm methi; 2 tbs makki atta; 150 gm spinich; 1 tsp ginger paste; 1 tsp garlic taste; 1 tsp green chilli pieces; 2 chopped oninon; 2 choppec tomato; 1 tbs oil; as per taste salt; 1/2 tsp turmeric powder

Nikita Jain @nitikajain99

#Hfm

Nikita Jain @nitikajain99

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Ingredients

2 hours

4 people

500 gmmusterd leaves
59 gmbathua
50 gmmethi
2 tbsmakki atta
150 gmspinich
1 tspginger paste
1 tspgarlic taste
1 tspgreen chilli pieces
2chopped oninon
2choppec tomato
1 tbsoil
as per taste salt
1/2 tspturmeric powder

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Steps

2 hours

1

Wash all leafy vegetables. After washing cut the leafy. Along with steam throw the hard steams
2

Take preshure cooker. Put cooker on stove n put a leafy,salt,garlic,ginger,green chilli n add some water.
3

Close preshure cooker n cooked it on high flame for 4 whistle. After whistle put the flame in slow and now cooked for 1 hour.
4

Now blend with blender. Take a kedai add ghee. Now add cumin seeds. Add chopped onion n tomato n cooked for 5 minute. Add all spices.
5

Now add saag in it n cooked for some time. Now add makki atta and mix well.
6

Now our saag is ready to eat makki ki roti.