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Sarson ka Saag
Main Ingredients | Fresh mustard leaves (sarson ka saag), Fresh spinach |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups chopped fresh mustard leaves (sarson ka saag)
- 1 cup chopped fresh spinach
- 3/4 cup chopped fresh bathua
- 1/4 cup ghee
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 medium onions, chopped
- 1-2 green chillies, roughly chopped
- Salt to taste
- 1 tablespoon cornmeal
- Homemade white butter to garnish
- Makki di roti to serve
Method
- Heat ghee in a non-stick pan, add ginger and garlic, mix and sauté till fragrant.
- Add onions, mix and sauté till translucent. Add green chillies, mix and saute for 1-2 minutes.
- Add mustard leaves, mix and cook till the leaves wilt. Add spinach and bathua, mix well and cook till the leaves wilt.
- Add salt, mix and cook for 5-6 minutes. Add 1 cup water, mix, cover and cook for 2-3 minutes.
- Blend the leaves with an electric hand blender to a smooth paste. Add ¾ cup water and mix well. Add cornmeal, mix and cook till the mixture thickens.
- Transfer the saag into a serving bowl, garnish with a blob of white butter and serve hot with makki di roti.
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