Sarso Ka Saag is a very famous dish from North India. Lots of leafy vegetables go into this, and it goes well with Makke ki roti.
Recipe
Serving: 3- 4
Cooking Time: 45-50 Mins
Complexity: Simple
Taste: Spicy
Main Ingredients
| Item | Quantity |
|---|---|
| Chopped Mustard Leaves | 4 Cups |
| Chopped Spinach Leaves | 2 Cups |
| Chopped Methi Leaves | 2 Cups |
| Chopped Cilantro | 1 Cup |
| Chopped ginger | 2 tablespoons |
| Chopped Garlic | 2 tablespoons |
| Chopped tomatoes | 1/4 Cup |
| Green Chilies | 1 teaspoon |
| Corn flour | 2 tablespoons |
| Salt | 1/2 teaspoon |
Tadaka Ingredients
| Item | Quantity |
|---|---|
| Fine Chopped Onions | 1/4 cup |
| Fine Chopped Ginger | 2 tablespoons |
| Fine Chopped Garlic | 4 tablespoons |
| Fine Chopped green chilies | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Heeng | A pinch |
| Chopped Tomatoes | 1/4 cup |
| Cumin seeds | 1/2 teaspoon |
| Ghee | 5 tablespoons |
Cooking
- Step 1
Put green vegetables, tomatoes, ginger, garlic, and chilies in the cooker, and add cornflour. Add 1/4 cup of water and 1/2 teaspoon of salt. Pressure cook these vegetables properly.
- Step 2
Now you need to blend boiled vegetables. Using a hand blender is preferable. We don't want to make a paste; make sure it remains coarse.
Tadaka
- Step 1
Heat a frying pan and add ghee to it. Once the ghee is hot, add cumin seeds and heeng. When splattering finishes, add the onion and sauté for a little while.
- Step 2
Once the onion is soft, add the ginger and garlic, and sauté for another few minutes, until they turn brown.
- Step 3
Add turmeric powder, tomatoes, and green chilies. Sauté until the tomatoes are completely mushy and the oil starts to separate.
- Step 4
Now, add all the blended vegetables and adjust the water slightly to achieve a thick consistency. You may want to add salt according to your taste.
- Step 5
Mix well and let it cook for another 8-10 minutes. Keep stirring in between, and your Sarso Ka Saag is ready to serve.
Serving
You surely want to serve Sarso ka Sag with Makke ki Roti. Both are an inseparable combination. Always serve super hot Sarso ka Saag with a butter cube on top. Everyone will keep on licking their fingers and praising your cooking.
