Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sarso ka ghotva saag. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
The most famous dish of the Punjabi region, saag is traditionally made with mustard and spinach leaves and served with bright yellow makaee di roti (roti made with corn flour). As a child I remember cooking saag being a day long event, even before the cooking started finding the mustard leaves was hard enough. Saag is a Punjabi term which means greens. so the english translations is mustard greens. So you will have Palak saag Or bathua saag or Chane ka saag and so on.
Sarso ka ghotva saag is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Sarso ka ghotva saag is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have sarso ka ghotva saag using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sarso ka ghotva saag:
- Prepare 3 kg sarso ka saag
- Get 1/2 kg palak
- Get 1/2 pao green chilli
- Make ready 10-15 sabut lal mich
- Take to taste Salt
- Get 3-3 inches (2 pcs) Adrak
- Prepare 3 lehsan
- Make ready Desi ghee as much you like
Mustard greens add a thick texture to the saag; substituting it with spinach leaves or any other greens will result in a thin-consistency saag. Sarso ka Saag is mostly served with Makki Ki Roti (maize flour flatbread) and dollops a fresh homemade white butter on the saag if in case white butter is not available you can also replace it with desi ghee. Do not forget jaggery (gud) along with it. Jaggery with Sarso ka Saag and Makki ki Roti gives authentic traditional Punjabi flavor.
Instructions to make Sarso ka ghotva saag:
- Sb sy pehly saag or palak ko cut kar ke achy sy wash kar lein is mein bht mitti hoti hai..4,5 bar khuly pani mein dhona hai
- Phir saag mein hari mirchy, 1 piece adrak, 2 lehsan,namak or sabut lal mirch dal kar slow heat py pakny rakh dein(mein raat ko pakny rakh deti hon 3,4 ghanty slow heat par pakta rehta hai) mein pani b nai add krti wo apny pani mein hi pakta hai
- Jab saag achi terha gal jaye tu heat tez kar ke baqi ka pani dry kar lein or stove off kar ke saag ko thanda hony dein or phir hand wiskh sy pees lein
- Ab again chulha on kar ke saag mein agar pani reh gaya ho to wo b dry kar lein
- Note:iss stage par aap saag ko boxes mein dal kar freeze b kar skti hn.. jab khany ka dil ho nikal kar tarka lgao or enjoy karo
- Alag pan mein ghee daal kar us mein 1 lehsan kat kar light brown hony dein phir Julienne cutting mein adrak or 5,6 sabut laal mirch ka tarka laga lein
- Ache sy mix kar lein saag ready hai🤗🤗
- Note: saag mein pisi lal mirchy or haldi add nahi ho gi is ka taste hari micho sy hi hai…
Do not forget jaggery (gud) along with it. Jaggery with Sarso ka Saag and Makki ki Roti gives authentic traditional Punjabi flavor. Sarson da Saag is a popular Punjabi recipe prepared with a combination of mustard leaves, spinach and bathua leaves. Unlike other North Indian dishes, this saag recipe is a mild spicy delight and is a much healthier alternative to the spicy red curries. Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India.
So that is going to wrap it up for this special food sarso ka ghotva saag recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
