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Sunday, October 9, 2011

Sarson Ka Saag

Sarson ka saag is an authentic Punjabi dish traditionally paired with Makki ki roti ( Corn Bread ).


Ingredients:

  • Mustard Greens - 1 bunch
  • Spinach - 1 bunch
  • Fenugreek Leaves - 1/4 bunch ( optional )
  • Green Chillies - 2
  • Grated Ginger - 1 tbsp
  • Ginger Juliennes - a few
  • Minced garlic - 1 tbsp
  • Grated Onion - 1 medium
  • Garam Masala - 1 tsp
  • Maize Flour - 1 tbsp ( optional )
  • Ghee / Butter - 2 tbsp
  • Salt - to taste

Directions:

  • Wash and clean mustard leaves. Separate the leaves from the stems. Use the top half of the stems if they are tender. Discard otherwise.
  • Wash and clean spinach leaves. Spinach stems are usually tender, so they can be used.
  • Similarly, separate fenugreek leaves from stems. Fenugreek leaves are optional.
  • Chop all the leaves finely and cook them with 1 cup of water . Add ginger, garlic and green chillies into the pan while boiling the leaves. Cover and cook for around 10-12 minutes. Let it cool.
  • Grind it into a coarse paste. Do not grind it into a smooth paste.
  • In a separate pan, heat ghee or butter , add grated onions and saute till reddish brown. Add garam masala.
  • Add ground greens, and give it a good mix.
  • In a small bowl, take maize flour and add 2 tsp of water and make it into a paste. Add this paste into the greens. Mix well. This step will give thickness to the gravy. However, I have made even without it and it turned out good. The onion mix makes the gravy thick. So you can avoid it, if you do not have maize flour.
  • Add salt. Mix well and cook for another 5 minutes.
  • Garnish with ginger juliennes and a dollop of butter.
  • Serve hot with makki di roti. It tastes good even with simple chapati or naan.
Variation :  You can add paneer cubes to the curry to make Saag Paneer.

Enjoy !!!

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