Sarson ka Saag aur Makki ki Roti
Sarson ka Saag is a semi-thick curry prepared with a paste of Mustard leaves
Servings 3 -4 People
Calories
Ingredients
For making Sarson ka Saag:
- Fresh Mustard Leaves: 1 bunch
- Fresh Spinach: ½ bunches
- Onion: 2 roughly chopped
- Ginger Paste: ½ Tsp.
- Garlic Paste: 1 Tsp.
- Green Chilies: 5-6 chopped
- Cornmeal: 2 Tbsp.
- Ghee/ Clarified Butter: 2 Tbsp.
- Salt to taste
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/01/Collage2-300x208.jpg"][/url]
- Wash both Mustered leaves and Spinach under running water at least 7-8 times.
- Now roughly chop both the veggie and take those in a large bowl.
- Add sufficient water to cover the leaves and start boiling it on the medium flame for around 8-10 minutes.
- Don’t cover the bowl with any lid while boiling the veggies if you wish to sustain the lovely green color.*
- Drain the water and make a smooth paste of the leaves.
- Now take half of the Ghee in a thick bottom pan and heat it properly.
- Add chopped onions and fry for around 3-4 minutes in medium flame.
- Add both Ginger and Garlic paste to the onion.
- Sauté’ for around 2 minutes and add salt to the mixture.
- After adding the Saag pastes add chopped Green Chillies and mix it well.
- Now add 2 Tbsp. of Cornmeal to the mixture and sauté for 2 more minutes.
- Check the salt and if required adjust it now.
- Don't cover the bowl and cook on low flame for around 15-20 minutes.
- Add rest of the Ghee and switch the flame off.
Notes
Though the name of the dish is Sarson ka Saag, however, Spinach is also another important ingredient used in this recipe. In fact, some people prefer to add Bathua Leave to their Sarson ka Saag. The ration for Mustard leaves and Spinach is 2:1 which means for 1 bunch of Mustard leave a ½ bunch of Spinach to be added. If you wish to add Bathua then add a ½ bunch of Bathua in addition to Mustard leaves and Spinach. I don't like Bathua and hence skipped that.
I don’t pressure cook veggies while preparing Sarson ka Saag or Palak Paneer! You will get a pale green color if a lid is used while boiling the leaves! I don’t like to follow any shortcut while preparing Sarson ka Saag!
I prefer to keep my Sarson ka Saag Simple hence skip adding any spices such as cumin powder or Garam masala.
Though I have used only Ghee, however, Ghee can be totally substituted with Vegetable or Olive Oil to cut the Calorie. In fact, I mostly use Vegetable oil while preparing it as part of my normal food and add ½ Tsp. Ghee to finish it.
I don’t pressure cook veggies while preparing Sarson ka Saag or Palak Paneer! You will get a pale green color if a lid is used while boiling the leaves! I don’t like to follow any shortcut while preparing Sarson ka Saag!
I prefer to keep my Sarson ka Saag Simple hence skip adding any spices such as cumin powder or Garam masala.
Though I have used only Ghee, however, Ghee can be totally substituted with Vegetable or Olive Oil to cut the Calorie. In fact, I mostly use Vegetable oil while preparing it as part of my normal food and add ½ Tsp. Ghee to finish it.
