Sarson ka saag
Sarson Da Saag and Makki di roti is an evergreen and classic combination which is loved by everyone. It is majorly prepared during winter times but there are no such restrictions, you can enjoy this healthy yet tasty combination during any time of the year. Also, on the special festival and occasions like Lohri, Baisakhi, Gurpurab, Diwali you can try this easy homemade curry. This nutrient-rich delicacy is a fusion of taste and health. Green leafy vegetables are rich in folate, amino acids and iron, and they offer more nutrition as compared to other vegetables and foods. The white butter-laden delicacy is an authentic Punjabi delight. It is a rich creamy amalgamation of leafy veggies and spices cooked to perfection. Sarson da Saag is a popular Punjabi recipe prepared with a combination of mustard leaves, spinach and bathua leaves. Unlike other North Indian dishes, this saag recipe is a mild spicy delight and is a much healthier alternative to the spicy red curries. It tastes best when you serve it with some sweet delights like lassi, Phirni or kheer. However, serving this easy Sarson da Saag recipe with lassi makes it a healthy combination as curd makes it easy to digest. This Baisakhi, prepare this yummy recipe at home to impress your friends and relatives with your culinary skills. This recipe will surely be a great addition to your dinner or lunch party menu, this Baisakhi.
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour
- Chop both greens, wash, drain.
- Heat oil in the pressure cooker direct.
- Add both greens, green chillies, stir.
- Add ginger, garlic, stir.
- Add few pinches salt, 1 cup water.
- Pressure cook till done. (2 whistles).
- Mash well.
- Heat ghee in a pan, add onion, saute till brown,
- Add all other ingredients, except cheese.
- Stir well and cook till oil separates.
- Garnish with cheese.
- Serve hot with makki ki roti, or paratha.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh