Winter is my favorite season. Cozy corners, warm blankets, hot sips and special cuisines. Winters are incomplete without barbecue, kebabs and Sarso Ka Saag.
In winters, fresh green leafy vegetables are main attraction in vegetable market. You simply love the sight of them and the taste calls you.
Sarso Ka Saag is a punjabi cuisine and its a perfect blend of Sarso(mustard) leaves, palak(spinach) and bathua.
This yummy cuisine knocked my kitchen two days back and it was a big hit like every winter.
Sarso (Mustard leaves) – 750gms
Palak (Spinach) – 250gms
Bathua (Chenopodium) – 250gms
Onion – 1
Tomato – 1
Green Chilly – 4-5
Salt – To taste
Makki Ka Aata (Corn Flour) – 3Spoon
Mustard Seeds (Rai) – 2tbsp
Garlic – 1bulb (Finely Chopped)
Ginger – 1inch (Finely Chopped)
Green Chilly (Finely Chopped) – 5
Oil – 1 tbsp
1. Chop and Wash the green vegetables properly.
2. Boil the green vegetables, onion, tomato, green chillies.
3. Once boiled perfectly, grind it with hand blender or in grinder until pureed properly.
4. Transfer the pureed green vegetables to pan again, let it boil on low flame.
5. Add corn flour(makki ka aata) with water to make paste(flowly consistancy).
6. Add the flour paste( made in step 5) to boiling pureed vegetables. Mix well
7. Add salt to taste and let it cook on low flame for 25-30minutes.
For Tempering :
7. Add ghee in another pan, add chopped onion, garlic, ginger and green chilles and let it cook untill done.
8. Mix cooked saag(Follow step 1-7 to get a perfectly cooked saag)
9. Let it cook for another 5-10 mintues.
10. Serve hot with makki ki roti.
Yummy Sarso Ka Saag and Makki Ki Roti is ready.