Sarson Ka Saag (Punjab Special)

Ingredients

1 Sarsoon Ka Saag (Mustrad green leaves), sorted and chopped 1 kilogram
2 Cholai, sorted and chopped 100 gram
3 Bathoo, sorted and chopped 50 gram
4 Sholia (optional, if available) 25 gram
5 Qasuri Methi fresh, sorted and chopped 25 gram
6 Makai ka atta (corn flour, not starch) 4 table spoon gram
7 Coriander leaves, sorted and chopped a few
8 Green Chillies 5- 6 nos
9 Ginger chopped 2 long piece inch
10 Garlic cloves 6- 8 for tempering whole
11 Desi Ghee or Butter (Makhan) for tempering 100 gram or more (Tarka)
12 Hara piyaz (spring onion) chopped 2- 3 nos
13 13 . Spices: Salt to taste, chilli powder 2 teaspoon

Preparation

1
Heat 1-2 glass of water in a large handi (Cooking pan), add sarsoon ka saag, cholai, bathu, sholia, qasuri methi, spices and cook on medium flame for 3-4 hour, initially volume seems to be large due to raw vegetable, stirr gently to avoid overflow.
2
When vegetables becomes tender, mash them with the help of gotni (a special wooden masher) or cool down the tender vegetable and crush in an electric chopper.
3
Now sprinkle makai ka atta in small portions with vigorous stirring to avoid lumps formation.
4
Cook for 4-5 minutes then add ginger, green chillies and corainder leaves and cook with stirring then simmer for 5-10 minutes.
5
Before serving heat butter/desi ghee in a frying pan, add garlic to it, when garlic becomes golden add spring onion to it and fry for 2-3 minutes. Then pour this tempering over the prepared Sarsoon Ka Saag
6
Delicious Sarsoon Ka Saag is ready.
7
Serve with Makai ki Roti ( Corn flour Roti) or with plain roti

About

Sarsoon Ka Saag is a Punjab special dish, cooked happily, served happily, distributed among neighbour happily. This is the taste of Punjab. Punjaian De Shan Vakhri (this is a quote, meansning Punjabi's have a diiferent prestigue)

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Yield:

6

Added:

November 13, 2010

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