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SARSON KA SAAG
Ingredients:
- 500gms Mustard leaves
- 200gms Spinach
- 200gms Bathuwa
- 3 Garlic cloves
- 1 inch Ginger
- 2 Green chilli
- Salt To Taste
- 1 tbsp Maize flour
- 1 Pinch Sugar
- 2 tbsp Ghee
- 1 Asafoetida
- 1 Pinch Onions,
- 1 tsp chopped Red chilli powder
- 1 Pinch Turmeric powder
Preparation:
- Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
- Chop ginger, garlic cloves and chillies.
- Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
- Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
- Add the ground saag and simmer the flame. Cook for a few minutes.
- Add the maize flour, red chilli powder, sugar and stir well.
- Serve hot with paratha or makki ki roti.
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