Story of Sarson: If you are craving for delicious food in this season, then this time try Sarson Da Saag recipe, which is very easy to make. Sarson Da Saag and Makki Di Roti is an evergreen and classic combination that is loved by everyone. It is mainly made during the winter time, but there is no restriction as such, you can enjoy this healthy yet delicious combination at any time of the year.
Also, you can try this easy homemade curry on special festivals and occasions like Lohri, Baisakhi, Guruparv, Diwali. This nutrient-rich dish is a combination of taste and health. Green leafy vegetables are rich in folate, amino acids and iron, and they provide more nutrition than other vegetables and foods. The white butter laden delicacy is an authentic Punjabi delight. It is a rich creamy mixture of leafy vegetables and spices cooked to perfection.
Mustard greens will be made like this in this season
Sarson Da Saag is a popular Punjabi recipe prepared with a combination of mustard, spinach and bathua leaves. Unlike other North Indian dishes, this Saag recipe has a mild spicy flavor and is a healthy alternative to spicy red curries. It tastes best when you serve it with some sweet dish like lassi, phirni or kheer. However, serving this easy Sarson Da Saag recipe with lassi makes for a healthy combination as curd makes it easy to digest. Make this delicious recipe at home this time to impress friends and relatives. This recipe will definitely be a great option for your dinner or lunch party menu, this season.
Ingredients of Sarson Da Saag
1 1/2 kg mustard leaves
250 grams Bathua Saag
4 green chilies
3 large onions
1 tsp turmeric
4 tbsp ghee
250 grams spinach
50 grams corn flour
20 cloves garlic
2 inch ginger
1 cup water
How to make mustard greens
step 1- Wash all the leafy vegetables in running water. Sarson ka saag is a Punjabi dish, which can be easily made at home without much effort. Here is how you can prepare this dish by following some simple steps given below. First of all, wash and clean mustard leaves, spinach and bathua greens. To make it adulteration-free, soak greens in lukewarm water and add a pinch of salt to it.
Step 2- Cook the leafy greens in a pressure cooker for half an hour. After washing the leafy vegetables properly, remove the excess water. Before cutting, cut and peel the stalks of mustard leaves, then chop all the leaves finely. Take a pressure cooker and cook all the leaves for about half an hour. Add ginger and 10 garlic cloves along with the leaves. Let it cool down for some time.
Step 3- Blend the cooked greens for 30 seconds and then prepare the tempering. Take out the mixture and put it in a blender along with 50 grams of cornflour and churn it for 30 seconds. The mixture should remain slightly lumpy. Heat 2 tbsp ghee in a pan, when it melts, add 10 cloves finely chopped garlic to it. When the garlic turns brown, put finely chopped onions and green chillies in a vessel.
Step 4- Add greens to the pan and cook for 10-15 minutes. When the onion becomes dark golden in color, then add the mixture of greens, salt (as per taste) and turmeric to it. You can also add red chili powder at this time. Let it cook for 10-15 minutes until it reaches the consistency required for eating. When the greens are ready, pour melted ghee on top and serve with maize bread. If you are fond of white butter, then you can add a little butter to this dish to make it even tastier. Serve it with a glass full of lassi and enjoy.
Disclaimer: Take the methods, methods and claims mentioned in this article only as suggestions, ABP News does not confirm them. Before implementing any such treatment/medicine/diet and suggestion, please consult a doctor or related expert.
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