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 and 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 makes 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
Whole red chillies – 2-3 nos
Cornmeal /makki aata(flour) – 1 tablespoon
METHOD-:
 
1- 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
2- switch off the gas and let the cooker cool down completely
3- take out the leaves and make a purée in a blender
4- Heat ghee and add asafoetida or heeng powder.
5- Add cumin and coriander seeds. let them crackle.
6- Add chopped ginger, garlic, green chilly and onions
7- Sauté well until golden. Add all the powdered spices with salt.
8- Add ground purée of leaves and cook well.
9- 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-:

1- First of all, wash the leaves and add to pressure for boiling along with 1 cup water, chopped ginger, garlic and green chillies

2- cook them for 15 minutes at the low-medium flame or until 6-7 whistles

3- switch off the gas and let the cooker cool down completely

4- Take out the leaves and make a purée in a blender

5 – Heat ghee and add asafoetida or heeng powder.
6 – Add whole chillis, cumin and coriander seeds. let them crackle.

7- Add chopped ginger, garlic, green chilly and onions

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

9- Add ground purée of boiled leaves and mix well all the ingredients

10- Add 1 tablespoon of Makki flour. This will absorb extra moisture.

11- Stir the saag well until it leaves the ghee on the sides of the kadai. The tasty saag is ready to serve with parantha or makki ki roti