Dear Friends,
Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag.
Ingredients:-
1.Mustard leaves- 400g.
2.Spinach- 100g.
3.Radish leaves- 100g.
4.Chenopodium(bathua)leaves-100g.
5.Turnip- 1/2cup.
6.Fenugreek leaves- 1cup(chopped).
Spices:-
1.Onions- 2medium(roughly chopped).+ 2medium(finely chopped).
2.Tomatoes-3medium(chopped).
3.Ginger- 2inch(chopped).
4.Green chilies- 3(chopped).
5.Garlic- 8cloves(chopped).
6.Red chili powder- 1/2 tsp.
7.Asafoetida- 1/4tsp.
8.Cumin seeds-1/2tsp.
9.Turmeric powder-1/2tsp.
10.Maize flour- 2tbsp.
11.Salt-To taste.
12.Ghee(clarified butter)- 2 tbsp.
Preparation Method:-
Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside.
Step 2- Next, chopped all green leaves, pressure cook all saag along with turnip with the help of 1cup water. After 1whistle, turn off the flame and let the pressure release automatically.
Step3- Now in a blender jar, add tomatoes, ginger, onion(roughly chopped), green chilies, and make a fine paste.
Step 4- Next, in the same blender jar, add pressure cooked saag(green leaves) and make a paste with them. Do not add water.
Step 5- Place a wok on medium flame add 2tbsp of ghee. When ghee will become hot, add Cumin seeds. Once the seeds start to crackle, add Asafoetida and finely chopped onions. Fry them till golden now, transfer tomato paste in the wok and cook well. Saute till the spices leave the edges of the wok.
Step 6- Once the masala is cooked well, add green leave paste(saag paste), turmeric powder, salt, the stock remains in the pressure cooker, and maize flour. Mix well simmer the flame cook for 10 to 15 minutes.
Step 7- Now serve hot Sarson ka saag with butter, onion, whole green chilies, and Makki di roti.
