Wednesday 1 January 2014


For the saag:
1 bunch mustard leaves/sarson
1/2 bunch chenopodium/bathua leaves
1/2 bunch spinach leaves/palak
1 cup fenugreek/methi leaves, chopped
1 cup chopped  carrot
1 medium sized turnip/shalgam
3 medium sized tomatoes, chopped
2 inch ginger, chopped
2 green chilies, chopped
7-8 garlic, chopped
2 tsp sugar
2 cups water
2 tbsp maize flour or chick pea flour(besan)
1 tbsp salt or as per taste

for the tempering per serving* :
1 medium sized onion, finely chopped
1 to 2 tbsp pure ghee
1/2 tsp cumin seeds
2 tbsp tomato puree or 1 tsp dry mango powder
1/2 tsp red chili powder
1/4 tsp asafoetida powder
1/2 tsp sabzi masala or kitchen king
*(Serving means 3 cups cooked and pureed saag)

  1. Firstly clean and chop all the greens then wash them well 
  2. Put them in a pressure cooker and add all the ingredients listed under saag except for maize flour.
  3. Cover the pressure cooker and after first whistle simmer the gas and cook for one to one and a half hour.
  4. When the pressure releases pour the maize flour dissolved in 1/2 cup of water in the boiled greens.
  5. Now with the help of a blender puree the saag and blend till smooth.
  6. Cook for another 25-30 minutes covered with a lid stirring occasionally.
  7. In another small pan, heat ghee add cumin seeds,asafoetida powder and the chopped onions and fry them till light brown.
  8. Add the tomato puree and cook for 2 minutes.Add all the spices and stir for a while.
  9. Now add the prepared saag. stir and simmer for a couple of minutes ,stirring occasionally.Check for salt and if required add some more.
  10. Serve sarson ka saag hot with a dollop of butter on the saag with makki di roti and ghee shakkar.

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