'Sarson ka saag' recipe

 Hi friends!

Today we will make a mouth watering recipe that is 'Sarson ka saag' or in punjabi ' Saron da saag'.

Let's do it!!

'Sarson ka saag' recipe:

Cooking time : 1 hour 

Servings : 4-6 persons 

Utensils used:

    1 pot

    1 frypan

    1 ladle ( kadshi in hindi )

    1 wooden crusher( ghotna in hindi or punjabi, if not available you can use ladle also for         crushing)

    1 teaspoon 

    1 tablespoon 

Ingredients: 

1. Sarson : 500 gm 
2. Palak : 300 gm
3. Baththu : 200 gm 
4. Ghee : 2-3 ladles 
5. Maize flour (Makki ka atta): 2 tablespoons
6. Garlic : 2 tablespoons finely chopped 
7. Ginger : 2 tablespoons finely chopped and 1/2 tablespoons thin strips of ginger( or ginger julienne)
8. Green chilli ( hari mirch) : 6 finely chopped 
9. Onions : 1 medium size finely chopped 
10. Dry coriander ( Sukha dhaniya) : 1/2 teaspoon 
11. Cumin seeds ( Jeera ) : 1/2 teaspoon
12. Tomatoes ( optional) : 1 finely chopped 
13. Red chilli ( lal mirch) powder : 1/2 teaspoon 
14. Salt : according to your taste 
15. Fresh coriander: 1 tablespoon finely chopped
16. Water: nearly 1 litre 

Saag is prepared in simple way with less ingredients. Other ingredients like turmeric powder, black pepper powder, garam masala, tomatoes  are not mostly used.

Pre-preparation: 

• Before choppong saag, One important thing to do is to wash sarson and palak  two times and Baththu 4 times, because baththua has too much soil in it.
• After washing , finely chop all three.

Procedure:

• Put finely chopped sarson, palak and baththu  in a pot on gas.Boil for 45- 50 minutes without covering with lid.Add sufficient  the amount of water that will dry after boiling the saag, that is nearly 1 litre. Kindly note that after boiling , there should not excess  water in saag , in other words saag should be thick not diluted. Add 1 tablespoon of finely chopped garlic,  1 tablespoon of finely chopped ginger, 4 finely chopped green chillies, salt according to your taste and  1/2 tablespoon red chilli powder. 
• When saag is boiling for 30 minutes , start crushing with wooden crusher ( ghotna) or wooden ladle. Avoid mixing with mixer, For better flavour, it is better to crush than mixing in mixer. Now at low flame, add 1 tablespoon of maize flour add mix well .After mixing, add 1 more tablespoon of maize flour and mix well. Cook for 15 minutes without covering with lid. Now 45 - 50 minutes have been passed for boiling saag. Now, saag becomes soft, properly cooked and mixed well having thick consistency. 
• Now it's time to make tadka. In frypan , add 2-3  ladles of ghee . When ghee becomes hot, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of dry coriander, 1 tablespoon of finely chopped garlic , 1 tablespoon of finely chopped ginger, 2 finely chopped green chillies. After 1 minute , add 1 finely chopped onion, 1 finely chopped tomato( optional because mostly tomatoes are not used in saag) and  salt according to your taste ( remember we have also added salt in saag before).Fry until garlic, ginger, become light brownish and onion become translucent. 
• Add boiled saag in it. Cook for 4-5 minutes. Put it into serving utensil. Garnish with finely chopped fresh coriander, green chillies and ginger julienne.

I am sure you will keep licking your fingers while eating this saag  because it is too much tasty.