Hey, Sarson da saag is the most famous recipe of Punjab. However, unfortunately despite being a Punjabi I am unable to make a good saag most of the times. What approach I follow is that I boil the saag first and then apply a tadka of ginger and tomato purie. I am not able to get the same taste as I have tasted in native Punjabi households of my relatives. Can you share the traditional saag recipe here for me? I would also appreciate if you share some handy tips on the recipe and where I am going wrong. :coffee
arso Da Saag(Spinach), A well known world famous recipe, is the top on the list of punjabi Cusines when it comes to food and eating styles in punjab. Ask a punjabi about Spinach and he will jump of its feet with mouth watering over it. Well here is what you need to prepare the same in your kitchen. Serving : 4 Persons Ingredients: 500gm Mustard Green 2 cm of fresh ginger peices 2 pieces of green chillies 2 fine chopped garlic cloves 2 table-spoon salt or as per taste 2 table-spoon Ghee 2 table-spoon Conrmeal Preparation And Proceedure: 1:- First of all take the greens wash them and trim then chopp them finely. 2:- Take a large pot to accomodate the chooped greens and add 2 cups of water with salt in it. 3:- Cover the pot and let it cook for approx 15-20 min untill the chopped green is tender. 4:- Once tenderly cooked, remove from the heat. 5:- If excess water left in the pot drain it out in a sperate glass or cup, you will need that again. 6:- Mash the green in the post with and also stir cornflour. After stirring place the pot again on the heat and let it heat for another 10-12 minutes. 7:- Take a Pan and be ready for Saag Tadka, Put ghee in the pan and heat it little bit and then put ginger, garlic and chillies in. 8:- Lightly fry in the pan and then take the contents of the pan and pour it in the pan. 9:- Mix it well and your Saag is ready to be served. Read more: Recipe Sarson Da Saag
This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh home butter. Ingredients: 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms) 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms) 2 green chillies 1 tbsp grated ginger (or paste) 1 tbsp grated garlic (or paste) Salt to taste 2-3 tbsps ghee (clarified butter) 1 large onion grated 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder Juice of 1/2 a lime/ lemon 1 tbsp bengal gram flour/ maize flour Preparation: Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked. Mash the greens mix well to make a course paste. In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden. Add all the other ingredients and fry till oil separates from the masala (onion-spice mix). Add the greens mix to this and stir till blended. Garnish with a dollop of butter and serve
hey jassi dont u add makki da atta? i think after the saag boils u should add makki atta. also in saag add bathu, methi ( if u like) , palak and even some coriander , it adds to the taste. also u should let the saag cook for long time , the more cooked and pakka it is the more tasty it becomes. i usually let it cook for 2 -3 hrs on slow flame. for tadka , do it like our traditional punjabi tadka and do it in desi ghee. it will be very tasty!! par yaar june wich saag kitho mil reha he? i miss punjabi sarso
Let me give a very simple and easy to make sarson da saag recipe that I learnt from my MIL. Cute monster is right, to 500 gm of sarson da saag, add 250gm spinach, 150 gm bathoo, 150 gm radish leaves + 3-5 green chillies as per your spicy tastebuds + 1.5" ginger+ 1 garlic clove + 2 big tomatoes. Pressure cook them for 5 min on sim after the whistle with salt + asafoetida. After it cools, puree it in the mixer. Now make tadka in dollops of desi ghee + cumin powder+garam masala, add saag to it, cook it for some time and serve with white butter. Trust me, it tastes even better on the second day!