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Sarson ki Saag, a popular North Indian recipe

Lifestyle : Sarson Ka Saag Recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ki saag is served with makki ki roti. Punjabi Sarson Ka Saag is mostly made in winters and is preferred in winters as mustard leaves are easily available during winters.

Winters are about to come, in such a market, many types of green vegetables have come in the markets. Among all vegetables, the matter of mustard greens is different. Although Sarson ki Saag and Makki ki Roti are traditional Punjabi recipes, but nowadays people everywhere like to cook and cook this. Mustard greens are best in winters when there is no winter season then canned mustard greens can be used.

Some people think that making sarson ki saag is a difficult task. If this is your thinking too, then change your thinking. As easy as making mustard greens, it is equally nutritious for health. So what’s the delay, let’s know how to make mustard greens.

Ingredients for making mustard greens-

750 grams mustard greens, 250 grams spinach greens, 250 grams bathua greens, 2 cups water, a pinch of salt, 1 1/2 cups corn flour, 4 green chilies, 25 grams ginger, 6 garlic cloves, 2 onions , ghee, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp coriander powder.

How to make Mustard Saag –

  • To make sarson ka saag, first put all the three greens in a pressure cooker, add salt and water with it and cook on low flame for 1 to 1/2 hours.
  • Now squeeze the water from the greens and keep its water aside.
  • Mash the greens well in the cooker.
  • Now add corn flour to it and mix it in the greens.
  • After this, add normal fresh water with greens water in the cooker and cook it on low flame.
  • Add green chillies and ginger to the saag and cook the saag till it becomes thick.

Saag tempering: To prepare the tempering for saag, add onion, ginger, garlic, red chili, garam masala, coriander and fry it. Keep in mind that fry the onion till golden brown. Now add the tempering to the greens and mix. Now serve hot with saag makki ki roti using juniper chopped ginger for garnishing.


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