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Recipe
Sarson ka Saag
Ingredients:
2 kg Sarson (Mustard Greens)
1/2 Kg Palak (Spinach Leaves)
250 gm Bathua (Chenopodiun leaves)
8 - 10 Garlic cloves, chopped
1 inch Ginger , chopped
5 - 6 Green chillies
100 gm Makki ka atta (Corn Meal)
1 cup Onion, chopped
1 tsp Red chilli Powder
Salt to taste
For tempering:
2 tbsp Ghee
3-4 cloves Garlic, chopped
1/2 cup Onion, chopped
Method:
Clean all the leaves and wash them thoroughly.
One good way to wash your green is to fill a large pot with water .
Dip your greens in water and let it stay for a minute.All the impurities will settle down .
Take out the leaves gently without disturbing the water . Repeat the process for two three times.
Chop the greens and add them in the pressure cooker.
Add onion, ginger, garlic, green chillies, salt and cup of water. Pressure cook for four whistle on high.
Remove the pressure cooker from heat and let it cool.
once cooled blend the leaves with blender.
Dissolve makki ka atta in little water and add it to the leaves.
Add red chilli and cook it for another 10 minutes Can adjust the consistency by adding water.
For tempering heat ghee in a pan.
Add onion and garlic fry till golden brown.
Pour the tempering over the saag.
Serve hot with
Makki ki Roti
and
white butter.
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