| Recipe Name:
Sarson ka Saag |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For saag |
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| Mustard leaves |
|
150 g |
| Spinach |
|
50 g |
| Bathua |
|
20 g |
| Ginger |
|
1/2 tsp |
| Garlic |
|
2 flakes |
| Salt |
|
1/2 tsp |
| Maize atta |
|
10 g |
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| For Baghar |
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| Desi ghee |
|
2 tbsp |
| Onion |
|
25 g |
| Green chilli |
|
1 |
| Red chilli power |
|
1/4 tbsp |
| White butter |
|
1 tsp |
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|
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Method: |
- Clean and wash mustard leaves, spinach and bathua leaves thoroughly and chop finely.
- Chop ginger, garlic and green chilli finely.
- Mix all the ingredients. Add salt and cook in a open pressure cooker for 5 minutes.
- Now close the lid of the of the pressure cooker and pressure cook for 5-8 minutes.
- Cool and grind finely on stone or blend in blender.
- Cook the blended sag in a heavy bottom karahi. Sprinkle makki ka atta and keep stirring. Cook on slow fire for 1/2 hour-45 minutes, stirring regularly.
- For baghar, heat desi ghee, and onion and green chillies and cook for a few minutes. Add red chilli powder and mix with saag.
- Serve saag hot topped with white butter and with makki-ki-roti.
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