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Receta Sarson Ka Saag (Punjab special)
by miansari66

Sarson Ka Saag (Punjab special)

Sarsoon Ka Saag is a Punjab special dish, cooked happily, served happily, distributed among neighbour happily. This is the taste of Punjab. Punjaian De Shan Vakhri (this is a quote, meansning Punjabi's have a diiferent prestigue)

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Paquistán Pakistani
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1. Sarsoon Ka Saag (Mustrad green leaves), sorted and chopped 1 kg
  • 2. Cholai , sorted and chopped 100 g
  • 3. Bathu , sorted and chopped 50 g
  • 4. Sholia (optional, if available) 25 g
  • 5. Qasuri Methi fresh , sorted and chopped 25 g
  • 6. Makai ka atta (corn flour, not starch) 4 table spoon
  • 7. Coriander leaves, sorted and chopped a few
  • 8. Green Chillies 5-6 nos.
  • 9. Ginger chopped 2 inch long piece
  • 10. Garlic cloves 6-8 whole for tempering
  • 11. Desi Ghee or Butter (Makhan) for tempering(Tarka) 100 g or more
  • 12. Hara piyaz (spring onion) chopped 2-3 nos.
  • 13. Spices: Salt to taste, chilli powder 2 teaspoon, chilli cutter 1 teaspoon, Turmeric 1 teaspoon

Direcciones

  1. Heat 1-2 glass of water in a large handi (Cooking pan), add sarsoon ka saag, cholai, bathu, sholia, qasuri methi, spices and cook on medium flame for 3-4 hour, initially volume seems to be large due to raw vegetable, stirr gently to avoid overflow.
  2. When vegetables becomes tender, mash them with the help of gotni (a special wooden masher) or cool down the tender vegetable and crush in an electric chopper.
  3. Now sprinkle makai ka atta in small portions with vigorous stirring to avoid lumps formation.
  4. Cook for 4-5 minutes then add ginger, green chillies and corainder leaves and cook with stirring then simmer for 5-10 minutes.
  5. Before serving heat butter/desi ghee in a frying pan, add garlic to it, when garlic becomes golden add spring onion to it and fry for 2-3 minutes. Then pour this tempering over the prepared Sarsoon Ka Saag
  6. Delicious Sarsoon Ka Saag is ready.
  7. Serve with Corn flour roti or with plain roti