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Sarson ka saag
By : santoshbangarCategory : Spinach, Punjab, Vegetables
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
- Roughly chop the cleaned, washed leaves of sarson, spinach (don`t remove spinach stalks) and bathua.
- Pressure cook for 1 hour.
- Cool and coarsely puree in a food processor.
- Add makki ka atta, green chillies and paste of ginger to this sag.
- Add salt.
- Cook for 10-15 minutes.
- In a pan, heat 1 tsp butter and oil.
- Add chopped garlic and onion.
- Saute till onions become translucent.
- Add chopped tomato and cook till butter separates.
- Add sag and cook for 5 minutes.
- It is ready to eat.
- Serve piping hot with makki di roti.
Ingredients:
1 big bunch - sarson leaves (mustard leaves)
1 bunch - spinach leaves
1/2 bunch - bathua leaves (chenopodium album/vastukah/paruppu keerai)
1/4 bunch - green methi (optional)
2 onions, chopped
2 tomatoes, chopped
5 - green chillies, crushed
4-5 - garlic pods, finely chopped
1/2 inch - ginger piece crushed
2 tsp makki flour (cornmeal)
Salt to taste
1 big bunch - sarson leaves (mustard leaves)
1 bunch - spinach leaves
1/2 bunch - bathua leaves (chenopodium album/vastukah/paruppu keerai)
1/4 bunch - green methi (optional)
2 onions, chopped
2 tomatoes, chopped
5 - green chillies, crushed
4-5 - garlic pods, finely chopped
1/2 inch - ginger piece crushed
2 tsp makki flour (cornmeal)
Salt to taste
RECIPES BY SANTOSHBANGAR
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