Sarson Ka Saag/vibsk-65

Sarson Ka Saag/vibsk-65

 Ingredients:

Method:

1. Wash and chop finely all 4 leafy vegetables.
2. In a deep pan, add 1 glass of water. Add all chopped leafy vegetables to pan. If leafy vegetables are more than the pan’s capacity, add the remaining leaves while boiling, as leaves will reduce in volume.
3. For first 5 minutes boil on high flame, then bring down the flame to low. Add remaining leafy vegetables to the pan.
4. Cover and boil for 15 minutes. Once boiled, take the saag off the flame.
5. Add corn flour and ½ glass of water. Mix thoroughly with blender. By this way the saag thickens and will have smooth texture.
6. Add ½ glass of water and mix thoroughly. Put the saag on low flame. Cover and cook for 20 minutes. Stir time to time.
7. Now, turn off the flame. Let it cool down and refrigerate. This saag can stay fresh for 1 week in refrigerator.

 For Tempering:

1. Take out the required quantity of saag and temper before serving.
2. Heat clarified ghee in a wok and adds chopped garlic and ginger. Roast.
3. When garlic turns light brown, add whole red chillies. Roast on medium flame.
4. Bring down the flame to low when roasted.
5. Now, add asafoetida, coriander powder, garam masala, turmeric powder and tomatoes.
6. Keep the flame to lowest. Add red chilli powder. Mix well and roast.
7. Add salt and mix well. Roast till tomatoes turns tender and masala is well roasted.
8. Add boiled saag to this masala and mix well. Cover and cook for 5 minutes.
9. Saag is ready, take it off the flame. Garnish with ginger and butter.

 Serve hot with Makke ki Roti and Mix Pickle (cauliflower, carrot and turnip pickle)/Radish Pickle.

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