Sarson Ka Saag
Peppery, impactful and profoundly nutritious, Punjabi Sarson ka Saag (or Sarson da Saag) is a #1 during the cool North Indian winters, particularly when matched with Makki Ki Roti. Making this legitimate dish isn't hard, however it requires some investment. When you taste how dynamically velvety and delightful it is, you wouldn't fret the work!
About Sarson Ka Saag
Sarson is the Hindi/Punjabi word for mustard and saag implies greens; consequently, this recipe is for the customary Indian arrangement of mustard greens. Different forms of saag include: Palak Saag (spinach greens), bathua saag, or Chane ka Saag (chickpea greens).
Sarson ka saag is a kind of curry, so it is smooth, sassy and essentially habit-forming. Generally, it is presented with an unleavened corn-based flatbread known as Makki di Roti, however it can likewise be presented with Paratha and steamed basmati rice.
Fixings
For Sarson Ka Saag
▢1 bundle mustard greens (sarson)
▢½ bundle bathua leaves (chenopodium/goosefoot/melde)
▢½ bundle spinach leaves (palak)
▢1 cup cleaved radish leaves - utilize delicate leaves, (mooli ke patte)
▢3 to 4 inches white radish root
▢1 cup fenugreek leaves - slashed
▢1 cup slashed onions or 2 medium estimated onions
▢1.5 cups slashed tomatoes or 3 medium-sized tomatoes
▢2 inches ginger - slashed
▢2 green chilies - slashed
▢7 to 8 garlic - medium measured, cleaved
▢½ teaspoon red bean stew powder
▢2 to 3 squeezes asafoetida or ⅛ teaspoon asafoetida powder (hing)
▢2 to 3 cups water or add as required
▢2 tablespoon maize flour or fine cornmeal
▢salt as required
Treating Saag For 3 Servings
▢⅓ cup finely cleaved onions or 1 little to medium-sized onion
▢1 to 2 tablespoons oil or ghee
▢2 cups cooked saag or as required
Directions
Making Sarson Ka Saag
Clean and cleave every one of the greens, first and foremost. Then wash or flush the greens very well in running water.
In a 5 liter burner pressure cooker or dish add every one of the fixings recorded under "for sarson ka saag" with the exception of maize flour.
Cover the strain endlessly cook for 6 to 7 minutes or more on medium-high intensity.
On the off chance that cooking in a skillet, cover and let the greens cook till delicate and relaxed. Do check sometimes.
Pour the greens alongside the stock and maize flour in a blender. Mix till smooth.
In another profound container or in a similar cooker, pour the pureed greens.
Stew for a decent 25 to 30 minutes on a low intensity mixing at spans.
Treating For Sarson Da Saag
In another little dish, heat oil. Utilize any impartial oil. You can likewise make the treating with ghee assuming you like.
Add the hacked onions and saute them till light brown on medium-low intensity.
Add the arranged saag. Mix and stew for several minutes.
Mix ocaasionally when the saag is stewing.
Serving Ideas
Serve sarson ka saag hot with a side of a few hacked onions, entire green chilies or mango pickle. Top the saag with a bit of white margarine and present with Makki di Roti. Likewise serve a couple of jaggery 3D squares by the side.
For a vegetarian saag, overlook adding white spread or use veggie lover margarine.
Enjoy 😋
