Peppery, sharp, and solid, Punjabi Sarson ka Saag (or Sarson da Saag) is a most loved dinner during the cool North Indian winters, particularly when matched with Makki Ki Roti. Making this true dish is easy, however, it requires some investment.

Fixings

For Sarson Ka Saag


1.1 pack mustard greens (Sarson)

2.½ pack bathua leaves (chenopodium/goosefoot/melde)

3.½ pack spinach leaves (palak)

4.1 cup packed radish leaves - utilize delicate leaves, (mooli ke patte)

5.3 to 4 inches white radish root

6.1 cup fenugreek leaves - cleaved

7.1 cup hacked onions or 2 medium-sized onions

8.1.5 cups hacked tomatoes or 3 medium-sized tomatoes

9.2 inches ginger - hacked

10.2 green chilies - hacked                                                                    


11.7 to 8 garlic - medium-sized, hacked

12.½ teaspoon red stew powder

14.2 to 3 squeezes asafoetida or ⅛ teaspoon asafoetida powder (thing)

15.2 to 3 cups water or add as required

16.2 tablespoon maize flour or fine cornmeal

17. salt as required

Treating Saag For 3 Servings

1.⅓ cup finely hacked onions or 1 little to medium-sized onion

2.1 to 2 tablespoons oil or ghee

3.2 cups cooked saag or as required

Making Sarson Ka Saag                                                                  


Right off the bat clean and hack every one of the greens. Then, at that point, wash or flush the greens very well in running water.

In a 5-liter burner pressure cooker or skillet add every one of the fixings recorded under "for Sarson ka saag" with the exception of maize flour.

Cover the strain cooker and cook for 6 to 7 minutes or more on medium-high intensity. In the event that cooking in a skillet, cover and let the greens cook till delicate and mellowed. Do check every so often.

Pour the greens alongside the stock and maize flour into a blender. Mix till smooth.

In another profound dish or in a similar cooker, pour the pureed greens.

Stew for a decent 25 to 30 minutes on low-intensity mixing it spans.

Capacity

Store the pureed and stewed saag in a water/airproof holder for 4 to 5 days in the cooler. You can likewise freeze it for a month.

At the point when prepared to serve, eliminate the amount you want from the cooler and temper it with the expected measure of oil and onions.