Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green
Step 2: For this, you can use a steamer or a pressure cooker
Step 3: Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water
Step 4: Cover the pressure cooker and cook until you hear one whistle
Step 5: After the first whistle turn off the heat
Step 6: Place the cooker under running water and release the pressure immediately and add the Makki ka atta
Step 7: This process of releasing the pressure immediately will help keep the greens green
Step 8: Allow it to cool
Step 9: You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy
Step 10: The way you like to present it is purely your choice
Step 11: Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies
Step 12: Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned
Step 13: You can optionally cover the pan partly to create steam to cook the onions
Step 14: This process of cooking consumes less oil
Step 15: Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder
Step 16: Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions
Step 17: Turn off the heat, check the salt and adjust to taste accordingly
Step 18: Transfer the Sarson Ka Saag to a serving bowl and serve hot
Step 19: Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas