Sarso Ka Saag is a very famous dish from north India. Lots of leafy vegetables go into this and serve with Makke ki roti.
|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|
|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|
|Chopped Tomatoes||1/4 cup|
|Cumin seeds||1/2 teaspoon|
Put green vegetables of main ingredients, tomatoes, ginger, garlic, and chilies in the cooker, add cornflour. Add 1/4 cup of water and 1/2 teaspoon of salt. Pressure cook these vegetables properly.
Now you need to blend boiled vegetables. The use of a hand blender is better. We don't want to make a paste, make sure it remains to coarsen.
Heat a frying pan, and add ghee to the pan. Once the ghee is hot, add cumin seeds, heeng. When splattering finishes, add onion and saute a little bit.
Once the onion is soft, add ginger, garlic and saute for another few mins, until it turns brown.
Add turmeric powder, tomatoes, and green chilies. Saute until tomatoes are totally mushy and you see oil is separating out.
Now add all blended vegetables and adjust water a bit to make a thick consistency. You may want to add salt according to your taste.
Mix well and let it cook for another 8-10 mins. Keep steering in between and your Sarso Ka Saag is ready to serve.
ServingYou surely want to serve Sarso ka Sag with Makke ki Roti. Both are an inseparable combination. Always serve super hot Sarso ka Sag with a butter cube on top of it. Everyone will keep on licking fingers and praising your cooking.