Mix Saag-1/vibsk–06

रेसिपी हिन्दी में पढ़ें: मिला-जुला साग 

Fenugreek leaf (Methi), Chenopodium Album (Bathua), Spinach (Palak)

Ingredients:

	Ingredients:		Quantity:
1.	Fenugreek Leaf	:	1 bunch
2.	Chenopodium Album	:	1 bunch
3.	Spinach	:	1 bunch
4.	Black Gram Flour/Corn Flour	:	3tsp
5.	Cumin Seeds	:	1tsp
6.	Red Chilli Powder	:	1tsp
7.	Coriander Powder	:	1tsp
8.	Garlic Cloves	:	5-6 (roughly chopped)
9.	Ginger	:	1”piece (finely chopped)
10.	Tomato	:	1 big (finely chopped)
11.	Salt	:	As per taste
12.	Coriander Leaves	:	Small bunch
13.	Cooking Oil	:	2 tbsp (for tempering)

Method:

1. Wash and roughly chop all the three leafy vegetables.
2. Take one glass of water in a deep pan and add chopped vegetables.
3. Cover and cook for 5 minutes on high flame and cook for 20 minutes on low flame.
4. Add black gram flour/corn flour.
5. Blend thoroughly with the help of blender or churning staff.
6. Cook for 20 minutes on low flame.
7. Stir time to time to prevent saag from sticking to bottom of pan and burning.

Note: Boiled saag can stay fresh for 1 to 1 ½ week in refrigerator. Don’t keep it long in warm and humid weather conditions. After saag cools down, transfer it to glass container and keep it in refrigerator. Temper the required quantity, whenever you need.

For tempering:

1. Take a pan and heat oil.
2. Add cumin seeds to the pan.
3. When cumin seeds start crackling, add chopped garlic to pan.
4. After a while, add chopped ginger and asafoetida.
5. When garlic turns brown, add coriander powder, red chilli powder and tomatoes. Add salt and cook till tomatoes are tender. Stir masala.
6. Add boiled saag to pan and mix well. Cook for 5 minutes on low flame.
7. Garnish with chopped fresh coriander leaves  butter. Mix Saag is ready.

Serve hot with Bhakhari/Chapati/Corn flour chapati (Makke ki roti) with dollops of butter on top.

Watch The Video Here:

 

Recipe Step By Step With Pics:

Step-1

1. Wash and roughly chop all the three leafy vegetables.

Step-2

2. Take one glass of water in a deep pan and add chopped vegetables.

Step-3

3. Cover and cook for 5 minutes on high flame and cook for 20 minutes on low flame.

Step-4

4. When boiled, add black gram flour/corn flour.

Step-5

5. Blend thoroughly with the help of blender or churning staff.

Step-6

6. Cook for 20 minutes on low flame. Stir time to time to prevent saag from sticking to bottom of pan and burning.

Step-7

7. Take a pan and heat oil. Add cumin seeds to the pan.

Step-8

8. When cumin seeds start crackling, add chopped garlic to pan. After a while, add chopped ginger and asafoetida.

Step-9

9. When garlic turns brown, add coriander powder, red chilli powder and tomatoes. Add salt and cook till tomatoes are tender. Stir masala.

Step-10

10. Add boiled saag to pan and mix well. Cook for 5 minutes on low flame.

Step-11

Garnish with chopped fresh coriander leaves & butter. Mix Saag is ready.