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SARSON KA SAAG
Sarson ka saag is a Punjabi dish which is very nutritious and it is a winter special dish . Sarson is available in winters only . It is mixed with palak and then cooked . Green leafy vegetables are low in fat and low in carb . They are full of Vitamin k , Vitamin A , Vitamin C The antioxidants will keep your skin healthy . So green leafy vegetables are a real boon of nature which are essential in our day to day routine . The recipe of sarson ka saag is very easy and it is quick to make . Generally the combination is sarson ka saag and makki ki roti , curd matha and gur . All these things are healthy and nutri tious . Gur is good for digestion and after ahaving lunch or dinner eating a piece of gur as a sweet dish is perfect in the winters.
COOKING TIME 30 minutes SERVES 4
INGREDIENTS
Sarson 600 gm
Palak 400 gm
Onion 1 cut in small pieces , Garlic 3-4 cloves , tomato 1, ginger 1' , greenchilli 3-4 , salt as per taste , haldi 1/2 tsp , ghee 1 tbs , butter 1tbs
METHOD/ HOW TO MAKE SARSON KA SAAG
Cut sarson and palak . Wash them and boil them with salt and green chilli . Boil for 2 whistles , then sim for 2 minutes and then switch off the gas .
After cooling it blend in the mixie and keep aside.
Cut onion garlic in small pieces .
Heat a pan and put 1tbs ghee . When it is hot add ginger grated and garlic cut in small pieces .
After 2 minutes add 1 onion cut in small pieces . Roast it on medium slow gas .
Roast onion , garlic till they are golden brown . If you do not want to use onion garlic . You can add 2 tomatoes with ginger the roast .
Add 1 tomato grated and roast again .
Add haldi and 1/2 tsp red chilli pwd and again roast .
When it is well roasted add sarson palak puree in it .
You can add 1 tbs makki ka atta in the puree and then add and roast with the masalas. By adding the makki ka atta sarson ka saag becomes thick .
Boil the saag for 5 more minutes .
Sarson ka saag is ready .
Serve with butter on top of saag and makki ki roti .
STEP BY STEP OF MAKING SARSON KA SAAG
Take more of sarson and little less palak and cut them . You can add 100 gm bathua and mooli leaves and methi leaves too, to make it more nutritious .
Wash them and boil them in the pressure cooker with 2 tbs water only as they leave water while boiling . So you can skip adding while while boiling .Add salt as per taste and 2-3 green chillies.
After 2-3 whistles , sim the gas for 3-4 minutes and then switch off the gas .
Cool it and blend the mixture in the mixie and make a puree.
In a pan , put1tbs ghee. When it is hot put ginger and garlic and roast for 1 minute .
Add onion cut in small pieces and roast again .[ IF you do not want to use onion garlic , You can just roast ginger and add 2 tomatoes grated instead of one ]
Add tomato grated after roasting onion garlic . Add haldi , red chilli pwd 1/2 tsp and little salt as salt is already added earlier while boiling .
Lastly mix the sarson palak puree and mix well .
At this point you can add 1 tbs makki ka atta to the puree to make it thick and then add to the masalas .
Boil for 5-7 minutes till is is properly mixed and cooked. You can cover it while boiling so that it does not spill out .
Serve with butter on top of hot sarson ka saag .
ENJOY SARSON KA SAAG AND MAKKI KI ROTI
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