Sarso Paalak Saag (mastard spinach saag )

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Sarso ka saag or mustard leaves with spinach leaves dish is an authentic dish from north India especially Punjab.This saag is an Integral part of Punjabi cuisine, goes well with Makki/cornmeal.Makki ki roti is eaten plain or adding by grated radish or methi leaves

I have made this tasty leafy vegetable with sarso/mustard and spinach leaves.A tadka or tempering with ghee, spices and aromatics make it super tasty.This leafy vegetable is very healthy too as contains essential nutrients including fibres, necessary for digestion

Sarso – Spinach Saag
 
Preparation time – 30 minutes
Cooking time – 30 minutes
coarse main coarse
Cuisine – Punjabi




INGREDIENTS For SARSO -PAALAK SAAG

 
Sarso/mustard leaves – 750 gms (washed and finely chopped)
Spinach leaves – 250 gms. (Washed and finely chopped)
Ghee – 2 tablespoons
Salt, red chilly powder, coriander powder, garam masala powder – 3 teaspoons each
Cumin and coriander seeds – 1 teaspoon each
Finely chopped onions – 1/2 cup
Finely chopped ginger, garlic and green chillies for tadka or tempering – 1 teaspoon each +
Coarsely chopped ginger, garlic and green chillies to boil with leaves – 5-6 pieces of each
Asafoetida or heeng powder – 1 teaspoon
Cornmeal /makki aata – 1 tablespoon
METHOD-:
 
First of all, wash the leaves and add to pressure for boiling along with chopped ginger, garlic and green chillies
cook them for 15 minutes at low-medium flame or until 6-7 whistles
switch off the gas and let the cooker cool down completely
take out the leaves and make a purée in a blender
Heat ghee and add asafoetida or heeng powder.
Add cumin and coriander seeds. let them crackle.
Add chopped ginger, garlic, green chilly and onions
Sauté well until golden. Add all the powdered spices with salt.
Add ground purée of leaves and cook well.
Add 1 tablespoon of makki flour. This will absorb extra moisture. Stir the saag well until it leaves the ghee. The tasty saag is ready to serve
the recipe is step by step with pictures below
METHOD-:

First of all, wash the leaves and add to pressure for boiling along with chopped ginger, garlic and green chillies

 

cook them for 15 minutes at low-medium flame or until 6-7 whistles
switch off the gas and let the cooker cool down completely

take out the leaves and make a purée in a blender

Heat ghee and add asafoetida or heeng powder.
Add cumin and coriander seeds.let them crackle.

Add chopped ginger, garlic, green chilly and onions

Sauté well until golden.Add all the powdered spices with salt.

 

Add ground purée of leaves and cook well.

Add 1 tablespoon of makki flour.This will absorb extra moisture.Stir the saag well until it leaves the ghee.The tasty saag is ready to serve