In Punjab, you will find makki ki roti and sarson ka
saag being served as a breakfast at every other household. The duo makes
a heavy breakfast as well as a sumptuous lunch. It is a special treat
for the people living in the northern parts of India, where wheat is one
of the staple foods. Talking about sarson ka saag, the lip-smacking side
dish is a reservoir of nutrients, because it is prepared by the
combination of mustard greens, spinach and bathua (white goose-foot),
three varieties of green leafy veggies that are rich in Vitamin A. The
recipe also satisfies the taste buds, since it is finally topped with a
block of fresh, homemade butter. The melt-in-the-mouth taste of sarson
ka saag with makai ki roti would make the perfect breakfast for
occasions like Baisakhi. Go through the following lines and know how to
make sarson ka saag.
Sarson Ka Saag Recipe
Ingredients
Sarson Ka Saag is a healthy and mouthwatering side dish. Explore the article, get the recipe and learn how to make Sarson Ka Saag.
Sarson Ka Saag
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- 1 kg Sarson (mustard greens), chopped finely
- 1/4 kg Spinach, chopped finely
- 2 cm piece Ginger, minced
- 4 cloves Garlic minced
- 2 Green Chilies, minced
- 2 Red chilies
- 2 tbsp Gram Flour, sieved
- 1 tbsp Butter
- Ghee
- Salt to taste
Method
- Boil both the greens till soft. Remove excess water, mash the leafy vegetables well and reserve.
- Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies.
- When the masala has been browned, add the mashed saag and salt.
- Mix the gram flour in a little water and add to the saag.
- Simmer for at least 30 minutes.
- Serve hot, topped with a spoon of butter, with makki (maize flour) ki roti
Note: Serves Six