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68
Sarson Ka Saag
A93
15+4+27 mwo
Ingredients
Method
2 bundles/400 gm - Brassica leaves/sarson
leaves
Clean the sarson leaves and peel the thick-stems
(gandlal); wash properly and chop roughly. Cut the
stems, too, into small pieces. Clean, wash and
chop spinach also. Cut onion, tomato and green
chilies finely. Place sarson (mustard) leaves and
stems in a large microsafe bowl without adding
any water and cover with a lid. Select 93, press
start to Cook. stir after 10 minutes and add
spinach; cover and cook for 5 minutes more.
Take out the bowl of mustard leaves and stand
it covered for 15 minutes; cool saag slightly and
pass through a blender with its own liquid to get
smooth paste. Do not add extra water. In the
medium microsafe bowl add ghee, chopped
onion, ginger-garlic pastes and green chilies. Stir
and cook for 4 minutes.
Take out the bowl; add red chili powder,
corn-meal, pureed saag, tomato, tomato
puree and salt. Mix nicely; cover and cook for 25
minutes, stirring once in between and 2 minutes
more, uncovered.
Remove the saag; stir and stand for 10 minutes,
uncovered. Stir and serve topped with additional 1
tbsp butter/ghee, or chopped garlic fried in butter
on top. Corn-meal Roti
(makki-ki-roti / jawari-ki-roti/ bajri-ki-roti) is the
best accompaniment with this pungent and tasty
dish from the Punjab. You may reheat before
eating.
1 bundle/ 200 gm - Spinach or Cholai
1 tbsp -Garlic paste
1 tbsp - Ginger paste
4 - Green chilies
1 - Onion
1 large - Tomato
3 tbsp - Ghee or 4 tbsp -Butter
1 to 2 tsp - Red chili powder
1 tbsp - Garlic chopped (opt)
2 tbsp - Corn meal
1/4 cup - Tomato puree
Salt to taste.
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