Sarson Ka Saag Recipe | Easy Sarson Ka Saag Recipe | Easy Make at Home Sarson Ka Saag | How to make sarson ka saag

Recipe Of Sarson Ka Saag 

Sarson ka Saag Recipe mustard greens is a very popular dish of Punjab, which is eaten by everyone with a large amount of chao. Eating hot mustard greens and ghee with maize or bagged Rotis is fun. Today I am telling you the correct and simple method of making Punjabi mustard greens.


Ingredients for Sarson Ka Saag Recipe

Mustard = one pound
Bathwa = 250 grams
Spinach = 250 grams
Garlic = 15 buds finely chopped
Green chili = 12 to 15 finely chopped
Ginger = 2-inch piece, finely chopped
Maize flour = 3 tsp
Salt = as per taste
Greens chop
Onion = Chop a fine
Desi Ghee = Two Tablespoons
Tomato = finely chopped
Green chili = two finely chopped
Ginger = grate an inch piece
Garlic = five buds, grated
Coriander powder = half a teaspoon
Salt = a little

How to make Punjabi sarson ka saag

While taking mustard, you have to take special care that one of its stalks is not too thick. Otherwise, it will not hug well and its flowers are not too much or just a little bit, only a little sweetness in it will make your good greens. Clean mustard spinach and Bathway, wash and chop them finely.

By the way, we make saag in handi but I am making it in pressure cooker. Put mustard spinach and Bathway in a pressure cooker and add two teaspoons of salt and 2 to 3 tablespoons of water over it. Do not put too much water in it because there is water in the greens and spinach also contains a lot of water. That's why add a little water so that a city comes in it.

Close the cooker's lid and turn the gas to medium. Now cook it till one whistle, turn off the gas after one whistle and let the pressure of the cooker dissipate. When all the pressure of the cooker is finished, then open the cooker.

All its water has separated and the greens have started to soften. Now add finely chopped ginger, garlic, and green chilies to it and mash it a little with raita to make raita.

Then cover it with a plate and leave it open slightly. So that our greens and spinach melt well and the steam does not go in. Even a little bit comes out. Because if the steam goes inside, then there will be bitterness in the greens. Now let the greens cook on a low flame for half an hour, mashing it well with churns in between.

After 10 minutes, you can open it and mash it well with churning. Cover again and check again after 10 minutes and mash well.

Yes, if you feel that the water has become happy then boil it and add it. Never put cold water in the greens, otherwise, the leaves of the greens will not melt properly. When your greens are well-mashed meaning you are choked, then add maize flour to it. Always add maize flour to the greens, then a good test of the greens comes.

Add three teaspoons of maize flour and three tablespoons of hot water and dissolve the greens. Its stalks and leaves should be mashed well.

By adding maize flour, there is a smoothness in the greens, at this stage, you can taste the greens. If there is less salt or chili in the greens if you feel less then add more according to your taste. If you find the greens thick, add a little boiled water. (Put the water boiled in the greens, only then your greens will be fun) Prepare the greens according to your consistency.

To add Tadka, put two tablespoons of Desi Ghee in the pan, when the Ghee is hot, add one onion to it and fry it till it becomes slightly brown. When the onion turns brown, add garlic and ginger to it and fry it for three to four minutes. (You may be thinking that adding garlic and ginger again, the greens are cool for the body and garlic is very good for it) so that the rawness of ginger and garlic is gone.

Now add a finely chopped tomato, a little salt and half a teaspoon of coriander powder. Otherwise, do not add any more spices to it because the saag plane tastes good and the best test of the same comes. Now cook it covered for 2 to 3 minutes so that the tomatoes will melt well.

If your tomatoes are not mashed, then add some water. So that tomatoes and onions mash well and mix well with greens. Cook the tomato-onion by adding water for 5 minutes. Our tempering will be well prepared in five minutes. After five minutes, add the saag in the tempering and mix the fun Punjabi Sarson ka Saag is ready.

The last thing I like very much is to put two spoons of desi ghee in a pan. Because desi ghee and butter taste very good in greens, when ghee is hot, add one fourth teaspoon asafoetida, four green chilies, three dry chilies, and three to four garlic cloves and fry it lightly. Then pour this tempering on top of the greens. Your fun Punjabi greens are ready. The scent of this is also very good. Once you make mustard greens in this way, you will like it very much, it becomes very easy, keep in mind all my tips mentioned.

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