Sarson Ka Saag (Punjab Special)


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


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.
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.
Now sprinkle makai ka atta in small portions with vigorous stirring to avoid lumps formation.
Cook for 4-5 minutes then add ginger, green chillies and corainder leaves and cook with stirring then simmer for 5-10 minutes.
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
Delicious Sarsoon Ka Saag is ready.
Serve with Makai ki Roti ( Corn flour Roti) or with plain roti


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)





Saturday, November 13, 2010 - 3:09am


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