Sarson da saag- Punjab di shaan
by Hetal Kamdar
Ingredients (1/2)
- 1 big bunch sarson leaves
- 1 small bunch palak leaves
- 1 small bunch bathua leaves
- 30 gms diced ginger and garlic
- 8 green chilies
- 2 chopped onions
- 2 blanched tomatoes
- 20 gms Makkai ka atta
- 60 ml of mustard oil
- 1 tsp jeera
- Salt as per taste
- 100 gms Makhan
Ingredients (2/2)
- 100 gms jaggery to serve
Step 1 of 8
Boil 2 liters of water in a pan. Put the sarson ( Mustard leaves), palak (Spinach), bathua (Pigweed) ginger, garlic, green chilies, onions and tomatoes in the boiling water.
Step 2 of 8
Reduce the flame and simmer until the greens are tender.
Step 3 of 8
Remove the pan from the heat and strain all the greens. Once it is cooled down blend all the ingredients in a mixer until smooth.
Step 4 of 8
Add maize flour and salt in the saag and cover with a lid and simmer over very low heat,
Step 5 of 8
Stirring at regular intervals.
Step 6 of 8
Add the mustard oil and jeera tadka on the saag once it is cooked.
Step 7 of 8
Transfer it to a bowl and garnish with a dollop of white butter and onion slices if you wish.
Step 8 of 8
Serve it hot with jaggery and Makki ki roti.
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