In winter season this Sarson Ka Saag is made and served with maize roti. In this mustard leaves, spinach and bathua leaves (Paruppukeerai) is cooked together to a tasty dish with ginger, garlic and tomato and made into a puree.
I have already posted the recipe of Maize flour Roti. I learnt this from one of my North Indian friend.
Traditional Sarson Ka Saag
In winter season this Sarson Ka Saag is made and served with maize roti. In this mustard leaves, spinach and bathua leaves (Paruppukeerai) is cooked together to a tasty dish with ginger, garlic and tomato and made into a puree.I have already posted the recipe of Maize flour Roti. I learnt this from one of my North Indian friend.
Ingredients
- Mustard Leaves - 1 bunch
- Spinach or Palak Leaves - ½ bunch
- Bathua Leaves or Paruppu keerai - ½ bunch
- Tomato - 1 chopped finely
- Green Chillies - 1 cut lengthwise
- Garlic - 2 cloves
- Ginger - 1 inch piece
- Maize Flour - 1 tbsp.
- Onion - 1 cut lengthwise
- Salt - As needed
- Oil or Ghee - 2 tsps.
- Water - ½ cup
Instructions
- Wash mustard leaves, spinach and bathua leaves well 2 or 3 times and then chop finely.
- In a pressure cooker take all the leaves along with tomato, ginger, garlic, green chilli and salt and add half cup water and pressure cook till you get 1 whistle.
- When the greens gets cooled down, grind to a smooth paste.
- In the same pressure pan, cook the pureed mixture in low flame for about 10 minutes.
- In another pan, add ghee and add sliced onion and green chilli and saute till onions turn golden brown and temper on top of the saag.
- Serve hot with Maize Roti.
Maize Roti / Makki Ki Roti | Hema's Kitchen
[…] maize flour. For this we have to use the yellow flour not the white one. It is usually served with Sarson ka Saag. I have prepared maize flour roti by mixing maize flour and wheat flour together with warm water. […]