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Sarso ka saag

           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
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           SARSO KA SAAG     

PREPARATION

  1. Clean ,pluck ,wash and rinse the leaves of all 3 green vegetables. Finely chop it .
  2. Grate ginger and garlic.
  3. Make puree of 1 tomato
  4. Peel the radish and chop it .
  5. Dry Roast the corn flour for few seconds till aromatic . [ don’t burn / colour should not change ]
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           SARSO KA SAAG

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

  1. We can take only sarso + spinach.
  2. 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 .
  3. We can also add little radish leaves.
  4. Keep the paste ready and temper it while serving .Tastes better when hot .Reheating changes the taste.
  5. Use grated ginger garlic. Also don’t reduce the quantity .
  6. For flavour ,we can also add ½ cup methi /fenugreek leaves or just sprinkle little kasoori methi pwdr .
  7. Just like palak paneer ,you can add paneer to it .
  8. Actually we have to mash it , not grind or blend it.
  9. Don’t reduce ghee,more the better.
  10. Adjust masalas as per taste .
  11. You can also add jeera while tempering .
  12. Roast the flour to remove the rawness.
           SARSO KA SAAG with makki di roti
sarso ka saag

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