Sarson Ka Saag Recipe: As soon as the winter season arrives, fresh green vegetables start becoming available in the market, which are not only tasty in taste but also prove to be beneficial for health. Vitamins, minerals and iron are found in abundance in these green vegetables, which are essential for our body. Especially mustard greens, which becomes a great combination with corn roti in winter. It not only tastes good but also helps in removing anemia from the body. However, many times people are not able to prepare mustard greens properly, due to which its taste starts to taste bland. But there is no need to worry! We will tell you how to make mustard greens properly.
Ingredients for making saag
1 kg mustard leaves
250 grams bathua
250 grams spinach
50 grams corn flour
2 garlic cloves
a little ginger
4 green chillies
3 large onions
1 teaspoon turmeric
1 teaspoon cumin
1 pinch asafoetida
1 teaspoon red chili powder
1 teaspoon coriander powder
4 tbsp ghee
How to make Saag
1. First of all, wash and clean mustard leaves, spinach and bathua thoroughly. Then soak them in lukewarm water by adding some salt.
2. Now chop these leaves finely and put them in a pressure cooker and boil for 30 minutes. While boiling also add ginger and garlic.
3. Take out the boiled leaves and grind them well in a mixer along with corn flour.
4. Now heat 2 tablespoons ghee in a pan. When the ghee becomes hot, add cumin and garlic to it and fry a little.
5. Then add chopped onion and green chilli and fry. Now add boiled greens, red chilli powder, coriander powder, turmeric and salt.
6. Let the greens cook for 10-15 minutes. When the greens are ready, add some more ghee to it and mix.
7. Now your delicious Sarson Ka Saag is ready. Serve it hot with Makki ki Roti.
Sarson ka saag is a very special and tasty dish made during the winter season. Its taste increases even more when eaten with corn bread. It is also beneficial for health because it contains many vitamins and minerals. Try this recipe and enjoy winter.
FIRST PUBLISHED: December 10, 2024, 14:45 IST
