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  • Ingredients
  • Directions
  • Reviews

Sarson Ka Saag

Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. The dish is made from sarson to which little quantities of paalak & bathu are added.

Ingredient

  • 4 cups Sarson ka saag,chopped (fresh mustard leaves)
  • 2 cups chopped Spinach (optional)
  • 1 cup chopped Bathua (optional)
  • 4 tbsp Pure Ghee
  • 2 medium chopped Onions
  • 2 inch piece chopped Garlic
  • 4-6 chopped Green Chillies
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 2 tsp Cornmeal
  • 2 tsp Unsalted Butter

Direction

  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.
  • Now, add salt and cook on moderate heat for ten minutes.
  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
  • Heat the remaining ghee and butter in the same pan.
  • Add the ground mixture and cook for five to ten minutes.
  • Serve hot with makki di roti.
  • 4 cups Sarson ka saag,chopped (fresh mustard leaves)
  • 2 cups chopped Spinach (optional)
  • 1 cup chopped Bathua (optional)
  • 4 tbsp Pure Ghee
  • 2 medium chopped Onions
  • 2 inch piece chopped Garlic
  • 4-6 chopped Green Chillies
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 2 tsp Cornmeal
  • 2 tsp Unsalted Butter
  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.
  • Now, add salt and cook on moderate heat for ten minutes.
  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
  • Heat the remaining ghee and butter in the same pan.
  • Add the ground mixture and cook for five to ten minutes.
  • Serve hot with makki di roti.

Not reviewed yet

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