Sarso ka saag
SARSO KA SAAG
INGREDIENTS
- Sarso leaves / mustard leaves finely chopped – 4 cup
- Spinach / palak finely chopped – 2 cup
- Batua finely chopped – 1 cup [ optional ]
- Radish – chopped – ½ cup [ optional ]
- Very finely chopped onion – 1
- Tomato – 1 [ pureed ]
- Ginger garlic grated or finely crushed – 3 tbsp
- Chilli pwdr – 1 tsp or as per taste
- Turmeric pwdr – ¼ tsp
- Garam masala pwdr – ½ tsp
- Coriander pwdr – 2 tsp
- Yellow corn meal [ Makai atta ] – 2 or 3 tbsp
- Asafoetida – a generous pinch
- Green chilli finely chopped – 1 or 2
- Salt to taste
- Ghee + oil – 2 tbsp or more
- Home made butter / butter – to serve
PREPARATION
- Clean ,pluck ,wash and rinse the leaves of all 3 green vegetables. Finely chop it .
- Grate ginger and garlic.
- Make puree of 1 tomato
- Peel the radish and chop it .
- Dry Roast the corn flour for few seconds till aromatic . [ don’t burn / colour should not change ]
METHOD
Take the chopped leaves + radish + green chilli + 1 ½ cup water in a pressure cooker.
Pressure cook upto 1st whistle , after the first whistle lower the flame and cook for 10 – 15 minutes on low flame .
Once the pressure releases ,open the cooker . [if too much water after cooking ,then remove it ]
Mash it with a wooden masher , if you don’t have masher then blend it to a coarse paste not fine. [ see that there is not much water ,it has to be thick paste and not watery ]
Add the roasted makai atta and mix well .Keep aside .
Heat oil + ghee in a pan .
Add onions and fry till light brown .
Add grated ginger garlic and fry till raw smell leaves .
Add tomato and fry till oil separates .
Add chilli pwdr + coriander pwdr + turmeric pwdr + garam masala pwdr + asafoetida and fry .
Add the paste + salt .
Lower the flame .
Stir and cook for 2 minutes .
Saag is ready to serve .
Serve hot with makki di roti with a dash of butter + onion + green chilli + pickle .
NOTES
- We can take only sarso + spinach.
- I have tried the same recipe with palak ,it tastes yum – I boiled the palak only for 4 mins and rest proceeded with the same recipe .
- We can also add little radish leaves.
- Keep the paste ready and temper it while serving .Tastes better when hot .Reheating changes the taste.
- Use grated ginger garlic. Also don’t reduce the quantity .
- For flavour ,we can also add ½ cup methi /fenugreek leaves or just sprinkle little kasoori methi pwdr .
- Just like palak paneer ,you can add paneer to it .
- Actually we have to mash it , not grind or blend it.
- Don’t reduce ghee,more the better.
- Adjust masalas as per taste .
- You can also add jeera while tempering .
- Roast the flour to remove the rawness.
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