Friday, 3 May 2019

For the saag:
3 cups beetroot leaves
1 choppedbeetroot
3 medium sized tomatoes, chopped
1 inch ginger, chopped
2 green chilies, chopped
4-5 garlic, chopped

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
1 tsp dry fenugreek leaves powder

  1. Firstly clean and chop beetroot leaves 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  half an hour.
  4. When the pressure releases pour the maize flour dissolved in 1/2 cup of water in the boiled leaves.
  5. Now with the help of a blender puree the saag and blend till smooth.
  6. Cook for another 10-15 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 beetroot leaves saag hot with a dollop of butter on the saag with makki di roti and gur.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...