Sarso Ka Saag is very famous dish from north India. Lots of leafy vegetables goes 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 tomatos||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 cooker, add corn flour. Add 1/4 cup of water and 1/2 teaspoon of salt. Pressure cook these vegetables properly.
Now you need to blend boiled vegetables. Use of hand blander is better. We don't want to make paste, make sure it remain coarsely.
Heat a frying pan, and add ghee in pan. Once ghee is hot, add cumin seeds, heeng. When splattering finishes, add onion and saute a little bit.
Once 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 is totally mushy and you see oil is separating out.
Now add all blended vegetables and adjust water a bit to make 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 surly want to serve Sarso ka Sag with Makke ki Roti. Both is inseparable combination. Always serve super hot Sarso ka Sag with a butter cube on top it. Everyone will keep on licking fingers and praising your cooking.