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[av_heading heading=’Sarson Ka Saag’ tag=’h1′ style=’blockquote modern-quote’ size=’30’ subheading_active=” subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#00abdf’][/av_heading]
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[av_iconlist_item title=’Preparation Time’ link=” linktarget=” linkelement=” icon=’ue863′ font=’entypo-fontello’]
20 minutes
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[av_iconlist_item title=’Cooking Time’ link=” linktarget=” linkelement=” icon=’ue862′ font=’entypo-fontello’]
1 hour +
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[av_iconlist_item title=’ Serves’ link=” linktarget=” linkelement=” icon=’ue8c4′ font=’entypo-fontello’]
6-7
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[av_tab title=’Overview’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. Come winters, and this dish is to be flaunted at every street side dhaba, restaurant, household and people’s hearts. The dish is made from sarson (mustard leaves) to which little quantities of paalak (spinach) and bathu (wild spinach) are added. The green sarson ka saag is scrumptious to eat with a dollop of butter. From being one of the favourite recipes of the rich Punjab state to earning wide recognition overseas, this iron-rich dish is sure to mesmerise your senses with a delicious taste. Rest, as it is said, this dish can only be savoured and not be written in words.
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[av_tab title=’Ingredients’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- 4 cups Sarson ka saag,chopped (fresh mustard leaves)
- 2 cups chopped Spinach (optional)
- 1 cup chopped Bathua (optional)
- 4 tbsp Pure Ghee
- 2 medium chopped Onions
- 2 inch piece chopped Garlic
- 4-6 chopped Green Chillies
- 1 tsp Red Chilli Powder
- Salt to taste
- 2 tsp Cornmeal
- 2 tsp Unsalted Butter
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[av_tab title=’Directions’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- 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.
- Now, add salt and cook on moderate heat for ten minutes.
- Add cornmeal and a little water, 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.
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