Recipe Sarson Da Saag

[sohni girl]

Sarso Da Saag(Spinach), A well known world famous recipe, is the top on the list of punjabi Cusines when it comes to food and eating styles in punjab. Ask a punjabi about Spinach and he will jump of its feet with mouth watering over it. Well here is what you need to prepare the same in your kitchen.




Serving : 4 Persons

Ingredients:

500gm Mustard Green
2 cm of fresh ginger peices
2 pieces of green chillies
2 fine chopped garlic cloves
2 table-spoon salt or as per taste
2 table-spoon Ghee
2 table-spoon Conrmeal

Preparation And Proceedure:

1:- First of all take the greens wash them and trim then chopp them finely.
2:- Take a large pot to accomodate the chooped greens and add 2 cups of water with salt in it.
3:- Cover the pot and let it cook for approx 15-20 min untill the chopped green is tender.
4:- Once tenderly cooked, remove from the heat.
5:- If excess water left in the pot drain it out in a sperate glass or cup, you will need that again.
6:- Mash the green in the post with and also stir cornflour. After stirring place the pot again on the heat and let it heat for another 10-12 minutes.
7:- Take a Pan and be ready for Saag Tadka, Put ghee in the pan and heat it little bit and then put ginger, garlic and chillies in.
8:- Lightly fry in the pan and then take the contents of the pan and pour it in the pan.
9:- Mix it well and your Saag is ready to be served.

 

[Rowdy Roddy Piper]

Sarso da saag is not spinach ^^ as u written in opening line.
It is mustard leaves, and spinach is palaak.

 

[Ginny]

mausam vi ehda a hun te

 

[chief]

Sarso da saag is not spinach ^^ as u written in opening line.
It is mustard leaves, and spinach is palaak.

agreed. btw shayad saag ch bathuu wi use karde. usnu ki kende greji ch?

 

[chief]

ah lily vali recipe vadia hai

https://www.unp.me/f144/sarson-ka-saag-and-makai-ki-roti-41551/

 

[Rowdy Roddy Piper]

agreed. btw shayad saag ch bathuu wi use karde. usnu ki kende greji ch?

Bathuwa is used sometimes in saroso saag, but the real essence of sarso saag is in pure form, without any other leaves mixture. Bathuwa is more better when used in raita, boiling it ams crushing, then adding with spices in curd, u will feel gr8.

bathuwa or palak are necessary when sarso is a bit less ripe and tastes bitter, otherwise no need. Both your recipes have garlic, but theres another way of using onion tomato and ginger, that tastes equally good, and somewhat better because of tomato.

i dunno wots it called in english.

 

[bruinbhangra]

i love saron ka saag and saag paneer they are my fav dishes

 

[prithvi.k]

sarson da saag ta makai di roti... nice thanks