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Sarson ka saag
By : santoshbangar
Category : Spinach, Punjab, Vegetables
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
  1. Roughly chop the cleaned, washed leaves of sarson, spinach (don`t remove spinach stalks) and bathua.
  2. Pressure cook for 1 hour.
  3. Cool and coarsely puree in a food processor.
  4. Add makki ka atta, green chillies and paste of ginger to this sag.
  5. Add salt.
  6. Cook for 10-15 minutes.
  7. In a pan, heat 1 tsp butter and oil.
  8. Add chopped garlic and onion.
  9. Saute till onions become translucent.
  10. Add chopped tomato and cook till butter separates.
  11. Add sag and cook for 5 minutes.
  12. It is ready to eat.
  13. 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
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