Sarson Ka Saag - Mustard & Spinach Leaves Indian Gravy - Vegetarian Recipe By Ruchi Bharani [HD]
- 11 years ago
In this Episode, Learn how to make Sarso ka Saag. A video tutorial by chef Ruchi Bharani. Sarso ka Saag is a North Indian winter delight. It is a dish from Punjab and eaten with makki ki roti (Indian maize flat bread ) or Poori and a dollop of fresh butter. Along with jaggery (Gur). Healthy and nutritious Sarso ka sag is made with a combination of Sarso (Mustard) and Palak (Spinach). All these green vegetables make it a value meal for children and elders.
Ingredients:
2 small chopped Onions
5 cloves of Garlic
1 piece Ginger
5 Green Chillies
2 sticks of Cinnamon
2 - 3 Cloves
1 Bay Leaf
4 - 5 Peppercorns
Salt
1/4 tsp Asafoetida (Heeng)
1 tsp Cumin Seeds
1/2 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander and Cumin seed powder
1 tsp Garam Masala
1 finely Chopped Tomato
1 & 1/2 tbsp Cream
1 & 1/2 tbsp Clarified Butter (Ghee)
750 gms of Mustard Leaves
250 gms of Spinach
2 Tomatoes boiled & pureed
1 & 1/2 tbsp Maize Flour (Makai Ka Atta)
Method:
- Take 1 & 1/2 litres of water in a pot and boil it
- Blanch the leaves in the water for about 5 - 6 mins and strain all the water
- Meanwhile make the onion paste with onions, ginger, garlic and green chillies and grind it into a smooth paste.
- In a heated pan, add clarified butter, cumin seeds, cloves, cinnamon sticks, bay leaves, peppercorns.
- Once it starts crackling, add asafoetida and onion paste.
- Stir and cook this whole thing for about 5 - 6mins on slow flame
- Till the time it is cooking, make puree of the blanched leaves.
- Add the maize flour to the onion mixture in the pan which would help the gravy to become thick.
- Add chopped tomatoes, tomato puree and cook it in low flame for about 6 - 7mins.
- Add Red chilli powder, coriander & cumin seed powder, turmeric powder, garam masala and mix everything well.
- When the mixture is nice and dry, add the mustard and spinach leaves puree and mix everything well.
- Add little water, stir it and mix it well and add salt to taste.
- Add cream and cook it for another 2 - 3mins
- Plate it and Serve it hot with makki ka roti
Ingredients:
2 small chopped Onions
5 cloves of Garlic
1 piece Ginger
5 Green Chillies
2 sticks of Cinnamon
2 - 3 Cloves
1 Bay Leaf
4 - 5 Peppercorns
Salt
1/4 tsp Asafoetida (Heeng)
1 tsp Cumin Seeds
1/2 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander and Cumin seed powder
1 tsp Garam Masala
1 finely Chopped Tomato
1 & 1/2 tbsp Cream
1 & 1/2 tbsp Clarified Butter (Ghee)
750 gms of Mustard Leaves
250 gms of Spinach
2 Tomatoes boiled & pureed
1 & 1/2 tbsp Maize Flour (Makai Ka Atta)
Method:
- Take 1 & 1/2 litres of water in a pot and boil it
- Blanch the leaves in the water for about 5 - 6 mins and strain all the water
- Meanwhile make the onion paste with onions, ginger, garlic and green chillies and grind it into a smooth paste.
- In a heated pan, add clarified butter, cumin seeds, cloves, cinnamon sticks, bay leaves, peppercorns.
- Once it starts crackling, add asafoetida and onion paste.
- Stir and cook this whole thing for about 5 - 6mins on slow flame
- Till the time it is cooking, make puree of the blanched leaves.
- Add the maize flour to the onion mixture in the pan which would help the gravy to become thick.
- Add chopped tomatoes, tomato puree and cook it in low flame for about 6 - 7mins.
- Add Red chilli powder, coriander & cumin seed powder, turmeric powder, garam masala and mix everything well.
- When the mixture is nice and dry, add the mustard and spinach leaves puree and mix everything well.
- Add little water, stir it and mix it well and add salt to taste.
- Add cream and cook it for another 2 - 3mins
- Plate it and Serve it hot with makki ka roti