Recipe Name: Sarson ka Saag |
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Category: Indian |
Sub Category: Vegetarian |
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Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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For saag |
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Mustard leaves |
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150 g |
Spinach |
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50 g |
Bathua |
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20 g |
Ginger |
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1/2 tsp |
Garlic |
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2 flakes |
Salt |
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1/2 tsp |
Maize atta |
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10 g |
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For Baghar |
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Desi ghee |
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2 tbsp |
Onion |
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25 g |
Green chilli |
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1 |
Red chilli power |
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1/4 tbsp |
White butter |
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1 tsp |
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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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Tags:
mustard leaves, sarson, spinach, palak, iron, calcium, gheeSarson ka Saag, cook , minutes , tsp
, chilli , pressure , finely , 1/2 , leaves , green , mix , stirring , wash , mustard , chop , clean , tbsp
, saag ,
for , add , cooker |
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