Delicious Sarson ka saag

Name: Delicious Sarson ka saag
Total time: 3900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup mustard greens/sarson saag; 1/2 cup spinach leaves/paalak saag; 1/2 cup green amaranth leaves/bathua saag; 1/4 cup fenugreek/methi leaves; 1/4 cup radish/mooli leaves; 2 medium onion chopped; 2-3 medium tomatoes chopped; 4-5 garlic cloves; 2 ” ginger; 2-3 green chillies; 1/2 tsp hing/asafoetida; 1/4 cup radish chopped; 2 tbsp maize flour; 2 tbsp butter; as required Salt to taste; 1 thinly sliced onion; 2-3 finely chopped garlic cloves; 1 tbsp butter

Vijeta @myfancyflair @myfancyflair

Bangalore

The winter menu is incomplete without the mention of सरसों का साग.Here’s how I do it -
#win
#week10
#winterrecipes
#sarsonkasaag

Vijeta @myfancyflair @myfancyflair

Bangalore

The winter menu is incomplete without the mention of सरसों का साग.Here’s how I do it -
#win
#week10
#winterrecipes
#sarsonkasaag

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Ingredients

35min cooking-30min preparation

4-5 servings

1 cupmustard greens/sarson saag
1/2 cupspinach leaves/paalak saag
1/2 cupgreen amaranth leaves/bathua saag
1/4 cupfenugreek/methi leaves
1/4 cupradish/mooli leaves
2medium onion chopped
2-3medium tomatoes chopped
4-5garlic cloves
2” ginger
2-3green chillies
1/2 tsphing/asafoetida
1/4 cupradish chopped
2 tbspmaize flour
2 tbspbutter
as requiredSalt to taste
Tempering
1thinly sliced onion
2-3finely chopped garlic cloves
1 tbspbutter

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Steps

35min cooking-30min preparation

1

Wash and thoroughly clean all the greens(sarson, paalak, bathua, methi and mooli… add a handful of dill leaves if available)
2

Put all the chopped vegetables and the greens in a pressure cooker.Add 5-6 glassful water and pressure cook for good 10minutes/till all the ingredients are cooked well
3

Let it cool.Strain and blend the ingredients to a smooth paste.Keep the vegetable stock separate.
4

In the cooker heat 2tbsp butter.Add 2 tbsp maize flour and cook it till it changes its colour and starts releasing the aroma.Immediately add the blended paste followed by a couple of reserved vegetable stock.
5

Cook it on low-medium flame for 15min/until the rawness of the greens fade away
6

Simultaneously, prepare the tempering.Thinly slice 1 onion and finely chop 2-3 garlic cloves. In a tablespoon of hot butter, fry onion and garlic to crisp golden brown.
7

Temper and serve fresh sarson ka saag with an extra blob of butter and hot tempering.

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Cooksnaps

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Vijeta @myfancyflair @myfancyflair

on February 02, 2023 05:59

Bangalore

www.myfancyflair.comI’m an ardent admirer of all things handmade and homemade which adds a pinch of love like nothing else!If you agree then -Join me in my creative journeyFind me on Instagram as @myfancyflairI’ll be happy to find you too :)