- Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies. Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir. Pressure cook for 5-6 whistles on high heat until everything is soft and done. Open the pressure cooker and then use an immersion blender to puree the saag. Blend to a coarse paste. Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour. Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers. For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies. Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix. Transfer the tempering to the saag and mix. Serve sarson ka saag with makki roti.
Sarson ka saag
#myrecipe
By Shaalini Shaalu
Mar, 17th
482
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Mustard
- Spinach
- Onion
- Ginger garlic paste
- Green chillies
- Tomato
- Radish
- Red chilli powder
- Salt
- Water
- Ghee
- Hing
- Garlic
- Red chilli
- Corinader powder
- Garam masala
