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SARSON DA SAAG
A Punjabi treat made of Mustard leaves & spices...beat had in winters.
Preparation Time : 20-30 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Sarson ka saag, chopped (fresh mustard leaves)
4 cups
2 cups
1 cup
4 tablespoons
2 medium
2 inch piece
6-8 cloves
4-6
1 teaspoon
to taste
2 tablespoons
2 tablespoons
METHOD
Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes. Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture. Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.
A Punjabi treat made of Mustard leaves & spices...beat had in winters.
Preparation Time : 20-30 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Sarson ka saag, chopped (fresh mustard leaves)
4 cups
Spinach, chopped (optional)2 cups
Bathua, chopped (optional)1 cup
Pure ghee 4 tablespoons
Onions, chopped 2 medium
Ginger, chopped 2 inch piece
Garlic, chopped 6-8 cloves
Green chillies, chopped 4-6
Red chilli powder 1 teaspoon
Salt to taste
Cornmeal 2 tablespoons
Unsalted butter 2 tablespoons
METHOD
Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes. Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture. Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.