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Sarson Da Saag Recipe
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This North Indian winter specialty tastes best with makke di Roti
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Sarson Da Saag Recipe Ingredients:
4 cups Sarson ka saag, chopped (fresh mustard leaves)
2 cups Spinach, chopped (optional)
1 cup Bathua, chopped (optional)
4 tablespoons pure ghee
2 medium Onions, chopped
2 inch piece Ginger, chopped
6-8 cloves Garlic, chopped
4-6 Green chillies, chopped
1 teaspoon Red chilli powder
Salt to taste
2 tablespoons Cornmeal
Unsalted butter 2 tablespoons
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Sarson Da Saag Recipe Directions:
Heat two tablespoons of ghee in a pan; add onion and sauté till light brown.
Add ginger, garlic and green chillies and sauté for a few minutes more.
Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes.
Add cornmeal and a little water and cook till the greens are soft.
Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.
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