Tue. Feb 27th, 2024

Ingredients:

4 cups packed mustard leaves chopped (sarson)

4 cups packed spinach leaves chopped (palak)

1 tablespoon ginger finely shredded

2 green chili chopped (adjust to taste)

1 teaspoon salt

1/2 teaspoon turmeric

1/4 cup corn flour (maki ka atta, maize)

4 tablespoons olive oil

For seasoning

2 tablespoons olive oil

1/2 teaspoon cumin seeds

1/8 teaspoon asafetida (hing)

¼ teaspoon red chili powder

Method

Mix corn flour with ½ cup of water and keep aside.

In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons olive oil, salt, turmeric, ginger and green chili with one cup of water over medium high heat.

After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.

Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.

For seasoning, olive oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.

Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.

READ ALSO  Unlocking the Sweetness: The Magic of Miracle Berries

By Evelyn Smith

Evelyn Smith is a passionate advocate for a healthy vegan lifestyle. She is dedicated to promoting plant-based living and sharing her knowledge and experiences with others. Evelyn believes that a vegan lifestyle not only benefits personal health but also contributes to a more sustainable and compassionate world. With a background in nutrition and wellness, she strives to inspire and educate individuals on the benefits of embracing a vegan diet and lifestyle. When she's not busy spreading the vegan message, Evelyn enjoys exploring new vegan recipes, practicing yoga, and connecting with like-minded individuals on her website, Healthy Vegan Style.

Leave a Reply

Your email address will not be published. Required fields are marked *