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Recipe Name: Sarson ka Saag
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| For saag | ||
| Mustard leaves | 150 g | |
| Spinach | 50 g | |
| Bathua | 20 g | |
| Ginger | 1/2 tsp | |
| Garlic | 2 flakes | |
| Salt | 1/2 tsp | |
| Maize atta | 10 g | |
| For Baghar | ||
| Desi ghee | 2 tbsp | |
| Onion | 25 g | |
| Green chilli | 1 | |
| Red chilli power | 1/4 tbsp | |
| White butter | 1 tsp | |
METHOD
- Clean and wash mustard leaves, spinach and bathua leaves thoroughly and chop finely.
- Chop ginger, garlic and green chilli finely.
- Mix all the ingredients. Add salt and cook in a open pressure cooker for 5 minutes.
- Now close the lid of the of the pressure cooker and pressure cook for 5-8 minutes.
- Cool and grind finely on stone or blend in blender.
- Cook the blended sag in a heavy bottom karahi. Sprinkle makki ka atta and keep stirring. Cook on slow fire for 1/2 hour-45 minutes, stirring regularly.
- For baghar, heat desi ghee, and onion and green chillies and cook for a few minutes. Add red chilli powder and mix with saag.
- Serve saag hot topped with white butter and with makki-ki-roti.
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Nutrition Facts
| Serving Size | 1cup | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 166 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 144 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs