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Before you jump to Sarson ka saag recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.
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A large assortment of instant health snacks is easily obtainable. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to sarson ka saag recipe. To cook sarson ka saag you only need 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sarson ka saag:
- Prepare 1 kg sarson ka saag
- Use Half kg bathwa
- Use Half kg palak
- Use Half kg methi
- You need 20 harimirch
- Use 1 teaspoon red chilli power
- Get 1 teaspoon haldi powder
- Use Butter for topping 😁
- Use Desi gheee for bhagar
- Prepare 4-5 red whole chilli for bhagar
- You need 4-5 lahsan for bhagar
- Use 2 teaspoon lahsan adrak paste
- Provide to taste Salt
- Take 4 teaspoon makye ka Atta
- You need 2 liter Water
- Take 1 teaspoon zira for bhagar
Steps to make Sarson ka saag:
- Wash and cut all veggies
- My alag style say banti hun is sa y jaldi bhe banta hay or veggi ka colour kharab nahe hota sub veggie ko grander may dal Kay 1 dafa mota mota grand Kar layti hun
- Alag bartan may half liter water dal kay 5 min boil Karen phir is may vegggies ko grand ki hen dal Kay boil dein or tamam ingredients bhe sath he dal dein boil anye kay baad is ko slow flam pay paknye dein 2 hours is may 4 teaspoon spoon makiye ka atta lein paste bana lein
- Phir saag may mix karden 10 min high flame pay paknye dein or dum per rakhden bhagar laga dein bhagar Kay liye lahsan green chill red hole mirch or zira lay Kay bhagar laga den
- Ready to eat with Makye ki roti enjoye
Sarson ka saag or spicy mustard greens is a traditional North Indian saag to cook. Mustard greens are cooked along with onion, ghee, and other leafy vegetables. With an aromatic tempering of garlic, cumin seeds, and ghee, this Punjabi Sarson da saag is a winter delicacy. Sarson ka saag, a curry prepared with mustard greens, is a traditional North Indian Punjabi dish which is always eaten with makki ki roti, a maize flour flatbread. This curry is usually prepared in the winter season when fresh mustard greens arrive in the market.
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