Sarson ka Saag
As we all know green leafy vegetables are very healthy and we should include it in our daily diet. The delight of having hot and tasty green leafy vegetables (known as “saag” in India) in winters is really top of the world. Sarson saag is very famous not only in punjab but among all saag lovers across India. Its combination with “makke ki roti” is inseparable. So lets learn this dish!
Sarson saag (mustard leaves) – 500 gm
Palak (spinach) – 150 gm
Bathua (chenopodium album) – 100 gm
Tomato – 2 medium size
Green chilli – 1 pc
Garlic – 4 big pcs.
Black pepper – 4-5
Besan (gramflour) – 2 tbsp.(roasted)
Salt – to taste
Turmeric – 1 tsp
Asafoetida – 1/2 tsp
Jeera (cumin seeds) – 1/2 tsp
Onion (chopped) – 1 tbsp. (optional)
Mustard oil – 1/2-1 tbsp
* Chop all the saag and put them in the pressure cooker with some water and cook till a whistle.
* In a mixer, take tomato (cut into pieces), garlic, green chilli and black pepper. Run the mixer to make a smooth paste.
* When the cooker’s pressure releases and the saag cools down a bit, run it in a mixer to make a smooth paste.
* In a pan heat up oil and then add jeera and hing.
* Now add the chopped onion and cook till translucent.
* Add tomato paste and turmeric.
* Cook for a while and then add salt.
* Wait till oil separates. Now add the saag and the roasted besan (little at a time) and mix it well.
* Give it a boil and then turn off the stove.
Serve hot with makke di roti/paratha 🙂