Nothing in the world can beat Indian cuisine. It is simply delicious and can take anyone into heaven. One such food is Sarso ka saag with make ki roti. This is the best ever food combination in the world. Believe us! Sarso ka saag is gravy made with green veggies and has a blend of spices
|Prep Time: 10 Mins||Cooking Time: 15 Mins||Servings: 3 to 4|
Note: Ingredients for Sarso ka saag are mention below
Let’s see How to cook Sarso ka Saag
Step 1: Take 2 bunch sarso saag, 2 cups palak, and 1 cup bathua (optional), Wash them properly under running water and chop them finely.
Step 2: Transfer them to pressure cooker or deep pan. Add 1 medium chopped tomato, 2 green chilies, 3 garlic cloves, 1-inch grated ginger, and salt to taste.
Step 3: Add 1/2 cup water, close the lid and place the cooker over the medium flame. Cook it for 2 whistles. If you’re using deep pan then cook it for 10 to 12 minutes.
Step 4: Turn off the flame. Remove the lid, transfer the mixture into the strainer and let it cool for 5 to 10 minutes at room temperature.
Step 5: When the mixture cools down, transfer it in blending jar, and add 1½ tbsp. corn flour. Blend to make a smooth paste.
Step 6: Now again transfer the paste to cooker or pan and cook it for 10 to 15 minutes over a low flame.
Step 7: Meanwhile, prepare a tempering for sarso ka saag. Take another pan and place it over medium flame. Add 1½ tbsp. ghee and let it heat.
Step 8: Once, ghee is hot, add 1 medium sliced onion and 2 chopped green chilies. Stir fry until the onion turns light brown.
Step 9: Add ½ Tsp. red chilli powder, ½ Tsp. garam masala and ½ Tsp. coriander powder. Cook for 1-2 minutes.Now, pour the tempering over the cooked saag and switch off the flame.
Sarso ka saag is ready to be served with hot make ki roti. Serve it on plate as a dinner and make everyone a fan of your cooking. Before serving, you can add 1 tbsp. desi ghee for better taste. Now, let’s make some makke ki roti.
What you need to cook Sarso Ka Saag
- 2 bunch sarso saag (mustard leaves)
- 2 cups palak (spinach)
- 1 cup bathua (Chenopodium) (optional)
- 1 medium chopped tomato
- 4 green chilies
- 3 garlic cloves
- 1-inch grated ginger
- 1½ tbsp. corn flour
- 1½ tbsp. ghee
- 1 medium sliced onion
- ½ Tsp. red chilli powder
- ½ Tsp. garam masala
- ½ Tsp. coriander powder
- Salt to taste
Tips and variations:
- For variation, you can use raddish leaves and 1 small carrot.
- You can grind the mixture or keep the consistency rough by making it with chopped green veggies, as per your choice.
- While kneading dough, you can use cumin seeds (jeera) or carom seeds (ajwain).