Punjabi Sarson ka Saag recipe

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If there is cold weather, and if the mustard greens and Makka di Roti Sarson Ka Sag are made in the food, then what is the taste of food? Get mustard if it’s available in the market. Today we make the Sarson ka Saag in a pure punjabi style.

Ingredients – Sarson ka Saag Recipe

  • Green leaves of mustard – 500 g
  • Spinach – 150 gms
  • Bathua – 100
  • Tomato-250g
  • Green chili-2-3
  • Ginger – 2 inch long trunk
  • Mustard oil – 2 tablespoons
  • Ghee – 2 tablespoons
  • Soap-2 – 3 pinch
  • Cumin seeds – 1/2 teaspoon
  • Turmeric powder – one quarter teaspoon
  • Corn flour – 1/4 cups
  • Red chili powder – one quarter teaspoon
  • Salt – according to taste (1 teaspoon)

Method – How to make Sarson Ka Saag Recipe?

Wash the mustard, spinach, and the leaves of the strawberries thoroughly and wash them in a clean sieve, or keep it in a plate, then slit it out so that water gets out of it. Having chopped the leaves roughly put them in the pressure cooker to boil after pouring a cup of water in it. Close the gas after a whistle of the cooker and let the pressure finish.

Grind tomatoes, green chilies and ginger finely with a mixer.

Put oil in the pan and heat it. After adding 2 spoonful of oil, fry the corn flour until it becomes brown and take it out in a bowl.

Put remaining oil in the pan and heat it. Put some Asafetida and cumin in it. After roasting asafetida and cumin seeds, add turmeric powder, tomato paste and red chili, stirring the spices until they spill the oil. (You can also roast onions and garlic in it)

Remove the mustard leaves from the cooker, cool it, and grind them in the mix. Now in roasted spices, add the leaves of roasted mustard, water as needed, roasted corn flour and salt and mix well with the spoon. After the boil in the vegetable, allow for 5-6 minutes to cook on a slow flame. Your mustard vegetable is ready.

Put the mustard greens in a bowl, put butter or ghee on top. Serve and eat corn roti, naan, parathas and chapatti with warm hot mustard greens.

Time -40 minutes

Suggestion: To make mustard, instead of roasting corn flour in a traditional way, it is mixed with raw and mixed when the leaves are well boiled, and after the boiling of the vegetable 20 – Cook for 25 minutes and keep the vegetable running in a little while, stirring the vegetable with a thick heavy spoon, when the vegetable is well prepared after choking, then put it in a pan. Yes, it is. The vegetable is very well prepared.

Here, we boiled the curry in the cooker, roasted maize flour, so that the greens become quicker than before, and this greens also become very good.

If you like the onion, then after finely chop the onion and 4-5 garlic bud, after frying the cumin and fry it until it becomes light brown, and add the remaining spices in the same way and make the greens.

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