Punjabi Food - Saag

 

SARSON KA SAAG

                                                  

    INGREDIENTS :

1kg sarson leaves (green mustard), finely chopped
1/4kg palak leaves (spinach leaves), finely chopped
1/4 bathua leaves, finely chopped
2 onions, finely chopped
4 green chillies, finely chopped
2 whole red chillies
8 cloves garlic, finely chopped
2" piece of ginger, finely chopped
2-3 tbspn makki aata (maize flour)
2tbspn ghee
1tspn red chilli powder
Salt to taste

    METHOD :

• Pressure cook sarson, spinach, bathua leaves, salt and 2 green chillies in a cup of water for 5mins.
• Then open the cooker and coarsely puree the saag with the help of a hand blender on slow speed. Add  makki ka aata while blending so that the water is absorbed completely.
• Heat ghee in a kadhai (wok) and fry finely chopped onion till golden brown.Then add finely chopped ginger,garlic,red chilli powder and green chillies and fry.
• Then add the coarse saag puree into the kadhai.Add salt if required.
• Cover and cook on low heat for about half an hour and keep stirring occasionally.
• Serve topped with fried red chillies and ghee.
• ENJOYYY with hot and steaming makki ki roti :)
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