Sarson ka Saag is a traditional Punjabi dish from India, made primarily from mustard greens (sarson) and other leafy greens.
It’s typically seasoned with ginger, garlic, and other spices, and often served with makki di roti (cornmeal flatbread).
This dish is popular, especially during the winter months in North India.
Sarson ka saag recipe in english
Ingredients:
1 bunch mustard greens (sarson)
1/2 bunch spinach
1/2 bunch fenugreek leaves (methi)
2 green chilies, chopped
1 inch ginger, grated
3-4 cloves garlic, minced
2 tablespoons maize flour (makki ka atta)
1/2 cup waterSalt to taste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 cup water for cooking
For Tadka (tempering):
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, finely chopped
2-3 cloves garlic, minced
Instructions:
Clean and wash mustard greens, spinach, and fenugreek leaves.
Chop them finely.Boil the greens in 1 cup of water with salt until they become tender.
Drain the excess water and let them cool.
Blend the boiled greens into a coarse paste using a blender or traditional hand masher.
In a pan, mix maize flour with 1/2 cup water to make a smooth paste.
Add this to the greens mixture.
Place the pan on low heat and keep stirring until the mixture thickens.
Add red chili powder, turmeric powder, chopped green chilies, ginger, and garlic Mix well.In another pan, heat ghee for tadka.
Add cumin seeds and let them splutter.Add chopped onions and minced garlic to the tadka pan.
Sauté until the onions turn golden brown.
Pour the tadka over the greens mixture and mix well.
Let it simmer for 10-15 minutes on low heat, stirring occasionally.
Serve hot with makki ki roti (corn flatbread) and a dollop of butter.
Enjoy your Sarson ka Saag.
Makki ke roti recipe
Ingredients:
2 cups Makki ka Atta (corn flour)
Water (as needed)
Salt (to taste)
Ghee or butter (for serving)
Instructions:
In a mixing bowl, combine Makki ka Atta and salt.
Gradually add water and knead the mixture to form a soft, pliable dough.
The dough should be smooth and not too sticky.
Divide the dough into small portions and roll each portion into a ball.
Take a portion of the dough, flatten it slightly, and place it between two sheets of plastic wrap or greased parchment paper.
Use a rolling pin to gently flatten the dough into a round, thin disc.
Keep the thickness in mind; Makki ki Roti is usually thicker than wheat rotis.
Carefully transfer the flattened dough onto a hot griddle or tawa.
Cook on medium heat until brown spots appear on one side, then flip and cook the other side.
Apply ghee or butter on both sides while cooking to enhance the flavor.
Repeat the process for the remaining portions of dough.
Serve Makki ki Roti hot with Sarson ka Saag (mustard greens curry), yogurt, or any other accompaniment of your choice.
Enjoy your meal
The calorie content in Makki ki Roti and Sarson ka Saag can vary based on specific recipes and portion sizes.
Generally, Makki ki Roti (cornbread) and Sarson ka Saag (mustard greens curry) are nutritious, but the calorie count depends on ingredients like ghee or butter used in preparation.
It’s recommended to check a specific recipe or use a nutrition calculator for more accurate information based on your ingredients and portion sizes.
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