Saturday, 12 November 2011

Sarson ka Saag

sarson ka saag

Sarson ka saag along with makki ki roti makes an ideal Punjabi meal. Sarson and makki ka atta comes in winter so this is the time to relish this delicious fare. Serve sarson ka saag and makki ki roti with small piece of gur (jaggery).
Recipe of sarson ka saag
1 kg sarson (mustard greens)
250 gm palak (spinach)
2 tbsp makki atta (maize flour/ cornmeal)
4-5 green chillies- washed and caps removed
3 tomatoes- chopped
2 onions- chopped
1 inch piece ginger- chopped
2 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
Salt to taste
1. Clean and wash sarson and palak. Chop leaves of palak and sarson. Chop soft parts of sarson stems and peel and chop lower parts of stems. Discard the lowest parts of sarson stems.
2. Place sarson and palak alog with 2 cups of water, salt and green chillies in a pressure cooker. Cook to 4 whistles.
3. Add makki ka atta and cook uncovered on medium heat for 15-20 minutes stirring occasionally.
4. Heat ghee in a pan and add cumin seeds. When they change color, add onion and sauté till light brown.
5. Add ginger and fry for 1 minute.
6. Add tomatoes and cook till tomatoes turn mushy and ghee begins to separate.
7. Pour this tadka (tempering) over sarson da saag and mix well. Serve hot sarson ka saag.

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