Side Dish
Sarson Ka Saag Recipe - Classic North Indian Saag Recipe Recipe At Home
Sarson Ka Saag Recipe - Classic North Indian Saag Recipe Recipe At Home is a delicious Side Dish dish that can be prepared in just 0 minutes....
⏱️
25 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 500 grams Mustard greens - washed and roughly chopped
- 250 grams Spinach Leaves (Palak) - washed and roughly chopped
- 250 grams Bathua leaves - washed and roughly chopped
- 1 teaspoon Makki Ka Atta (Yellow Corn Meal Flour)
- 2 inch Ginger - finely chopped
- 4 cloves Garlic - finely chopped
- 1 Onion - thinly sliced
- 3 Green Chillies - slit into half
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt - to taste
- 4 tablespoons Ghee
Instructions
1
To begin making the Sarson Ka Saag directions, we will first steam the leaves together along with a little seasoning until soft and yet green.
2
For this, you can use a steamer or a pressure cooker.Place all the leaves in the pressure cooker, introduce a little seasoning and 3 tablespoons of liquid.
3
wrap the pressure cooker and parched-fry until you hear one whistle.
4
After the first whistle turn off the scalding up.Place the cooker under running liquid and release the pressure immediately and introduce the Makki ka atta.
5
This process of releasing the pressure immediately will help keep the greens green.Allow it to cool.
6
You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy.
7
The way you like to present it is purely your choice.scalding up a teaspoon of ghee in a heavy bottomed pot; introduce the ginger, garlic, onions and green chillies.
8
Saute all the fixings together on low scalding up until the onions are completely yielding and soft and lightly browned.You can optionally wrap the pot partly to create steam to parched-fry the onions.
9
This process of preparing consumes less fat.Once the onions are well softened, mix gently in the steamed sarson ka saag, red chilli ground mix, garam masala ground mix and coriander ground mix. Turn the scalding up to high and give the mixture a fast bubble for a couple of moments, so that the greens get the flavours from the spices and onions.
10
Turn off the scalding up, check the seasoning and adjust to taste accordingly. Transfer the Sarson Ka Saag to a serving container and present scalding.present the Sarson Ka Saag along with Makki Ki Roti with a dollop of white margarine and jaggery and end it with a Masala Chaas.
Recipe Information
Cuisine
Punjabi
Punjabi
Course
Side Dish
Side Dish
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
30 minsTotal Time
55 minsMaster Chef
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