Sarson da Saag

Name: Sarson da Saag
Total time: 14400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 bunch each Sarson ka saag, Palak ,Bathua; 1 Shalgam; 8 to10 Green chilli; 20-25 Garlic clove (cut lengthwise); 2 big piece Ginger cut lengthwise); 4 medium Tomatoes; 3 big spoons + 1 for serving (optional) Desi ghee; 3 tsp Coriander powder; 1 tsp Turmeric; 2 tsp Garam masala; 1 tsp Degi mirch (red chilli); to taste Salt

Nirmal Kaur @cook_14395006

Chandigarh

#Winter
This is our heritage and traditional recipe
We all wait for winter. Whenever there was cooked Saag in our house for the first time in winter, One katori would be given to the our near by Gurudwara (Sikh temple). Our prarist offered prayer. He gave some part of the Saag bowl back to my mother, then when Mammy came home, she mixed it with all rest Saag and said "Satnam Waheguru" and serve us.
Saag is the recipe for my mother's love and feelings

Nirmal Kaur @cook_14395006

Saved

Ingredients

4 hours

5-6 servings

1 bunch eachSarson ka saag, Palak ,Bathua
1Shalgam
8 to10Green chilli
20-25 Garlic clove (cut lengthwise)
2 big piece Ginger cut lengthwise)
4 medium Tomatoes
3 big spoons + 1 for serving (optional)Desi ghee
3 tspCoriander powder
1 tspTurmeric
2 tsp Garam masala
1 tspDegi mirch (red chilli)
to tasteSalt

Saved

Steps

4 hours

1

Take saag, palak and bathua (clear all waste from all bunches and wash separately and wait till water remove)
Chopped
Add all in a pressure cooker with onion dice, shalgam and hari mirch
Add salt
Boil in pressure cooker for 15 minutes first on high flame after one whistle shift small low flame
Release pressure,grind with hand grinder
Add makki ka atta
Cook for 30-40 minutes with half cover
Carefully stir between
2

Heat desi ghee on medium flame
Add garlic and ginger stir till golden brown
3

Add tomatoes,green chilli and some water
4

Add spices
5

Cook till oil removed
6

Add tadka in cooked Saag and mix well
7

Saag is ready
8

Serve hot with makki di roti