Sarson Ka Saag is a traditional Punjabi dish made of mustard and spices. It can mostly be tasted during winter since this is the season of mustard leaves. This delicious dish is popularly teamed up with Makki Di Roti which is another Punjabi dish.
Ingredients of Sarson Ka Saag
1.5 kg fresh sarson (Mustard green)
150 gm ghee
250 gm bathu
300 gm spinach
30 gm green chilli
100 gm maize flour
100 gm white butter
50 gm garlic, chopped
50 gm ginger, chopped
Method of Preparing Sarson Ka Saag
Chop the sarson, bathua, spinach finely and wash it with cold water thoroughly.
Take a pressure cooker and put the finely chopped sarson, bathua, spinach and add 400 gm water, salt, whole green chilli and cook it for 30 minutes.
Add maize flour slowly and mix it with the help of a wooden spoon.
Take the saucepan and cook it well for about 15 minutes and temper it with desi ghee, ginger garlic paste and finish with white butter on top.
Sarson Ka Saag is easy to prepare and can be prepared at home. This nutritious dish can also be enjoyed at various restaurants of India.
This article is a stub. You can enrich by adding more information to it. Send your Write Up to email@example.com
(Last Updated on : 22-03-2014)
Recently Updated Articles in Indian Food
|• ||Bel Sherbet|
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
|• ||Sajana Phula Rai|
Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
|• ||Sev Tameta Nu Shaak|
Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
|• ||Kongunadu Cuisine|
Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.