Sarson Ka Saag @Simple Pakistani Cuisine #saag #sarson #mustardleaf
Sarson ka Saag//Mustard green is exceptionally well known in a large portion of the locale Punjab in Pakistan.It veggie lover dish which is for the most part cooked in town side area.Although it is additionally extremely Popular in different Five star and desi eatery in enormous urban areas also.This dish cooked in winter season mostly.This mustard green or sarson ka saag is developed in overflow in the vast majority of the district of Punjab. Mustard greens(sarson ka saag),spinach,fenugreek (meethi) and chana saag is generally chopped,blended and cooked with onion,ginger garlic and basic flavors, for example, red chilli,salt,green bean stew and makki ka ata (corn dinner) for 2-3 hour.
It is made all over Pakistan in winters when new mustard greens (sarson leaves) are in season.
Mustard greens are somewhat harsh in taste thus they are cooked with other salad greens like spinach and bathua saag (chenopodium) to smooth them down.
Different fixings like radish, radish greens, tomatoes, onions, and bunches of garlic are additionally added to raise the flavor of the curry.
Sarson ka saag tastes the best when presented with warm makki di roti, jaggery, and white spread.
Not exclusively is this curry tasty, yet it likewise has numerous medical advantages.
It's a rich wellspring of cancer prevention agents, phytonutrients, and nutrients like A, C, K, and E. It's additionally a decent wellspring of dietary fiber and iron.
Generally the green leaves were cooked for a really long time and were agitated utilizing a wooden whisk called Mathani while cooking. The cycle was called 'Ghotna'.
It required some investment to get the saag to the right consistency. In any case, presently with blenders effectively accessible, you can mix the saag much faster.
While each home has its own particular manner of making this famous Sarson da Saag, I have my own cherished formula.
My formula meets up in less than 30 minutes and has a true taste to it.
You can cook the leaves in a customary strain cooker, a moment pot, or in a pot over the burner. I'm sharing every one of the strategies in the post beneath.
This formula can be effectively increased or down according to your necessity.
It is the ideal method for including greens and other new winter produce in your family's eating routine.
Notwithstanding its not insignificant rundown of fixings, this dish is shockingly simple to make.
Can be made in a huge cluster and frozen for sometime later.
Make this formula ahead as it tastes significantly better the following day.
The mix of mixed greens makes this dish a rich wellspring of fiber, cell reinforcements and nutrients.
This formula is normally gluten free and can be handily made vegetarian by barring ghee and curd.
Greens - Traditionally, spinach leaves, bathua leaves (Chenopodium collection), radish greens, fenugreek leaves, and obviously, mustard leaves are utilized to make the saag.
While mustard leaves are the primary fixing, you can constantly avoid a couple of different greens in this formula on the off chance that you can't track down them.
You can likewise supplant a portion of the greens with collard greens or turnip greens.
The blended greens pack accessible at Walmart or Trader Joe's is likewise amazing to make this curry.
Makki Ka Atta - Makki ka atta (cornmeal, maize flour) is utilized to thicken the saag and make it creamier.
Others - You will likewise require new ginger, onions, garlic, green chilies, radish (or turnips), red bean stew powder, asafetida (hing), and salt.
Certain individuals add garam masala powder to their saag however I personaly would rather avoid it. Go ahead and add some on the off chance that you wish to.
You can constantly change the green chilies and red bean stew powder according however you would prefer.
Treating - Temper the saag with a ghee tadka of onions and garlic. You can likewise add some cumin seeds to the treating for added character.
Watch full video for Complete recipe
Ingredients;
- 1 kg chopped & boiled mustard greens/sarson
- 1 kg chopped & boiled spinach/palak
- 1 cup fenugreek leaves/methi
- 1 cup chopped green onion
- 1 cup green coriander leaves
- 3 to 4 chopped green chilli
- 1 tbs chopped ginger
- 1 tbs chopped garlic
- 1 & 1/2 red chilli powder
- salt (to taste)
- 3 tablespoon corn meal/makki ka atta
- For tempering;
- Clarified butter or ghee 2 tbsp
- Whole red chilli 9-10
- Garlic cloves 5-6
- How to cook Saag:
