Today, we'll make sarson ka saag,
quick recipe in a pot.
Saag will be very tasty,
just like a traditional saag tastes.
If you will cook sarson ka saag like this
then you will make it like this every time.
Namaste,
welcome to NishaMadhulika.com
Let's start!
To make sarson ka saag delicious
you can add palak,
bathua, methi or soya
any of these vegetables.
And you can also remove any of the vegetables
or add as well.
We have washed these vegetables,
put it on a cloth and dried them.
By the way, since corona,
we bring vegetables form the market,
first of all, we wash them.
We have taken
1/2 kg of sarson leaves,
look how broad it's leaves are.
250 grams of palak,
125 grams of bathua
and 100 grams of methi.
Clean sarson leaves first,
there is not much to do,
just remove thick stems.
Thin stems will remain in this,
as they are soft
and we can cook them.
Sarson leaves are clean.
To cut them,
make a bunch
and cut it in half.
Put of them together
so that the same side as cut is exposed.
And now finely chop them.
Remember,
don't cut first
and wash after.
Or get it cut from the market
and then washing it.
Washing the vegetables after chopping
washes away all the minerals from the green leaves.
That is, we will not get the benefits
that we should get from these vegetables.
Remove the thick stems of the rest of the greens
and chop them finely.
These are all 4 chopped saag.
To put in for saag, 1.5 inch ginger
and 4 green chilli.
Cut big pieces of ginger and chilli
so that they grind easily.
It takes less time by cutting and grinding like this.
Grating ginger
and finely chopping green chilli
takes much more time.
Coarsely grounded ginger green chilli paste is ready.
Moving on to the next step.
We will make this saag in the cooker.
Add finely chopped sarson leaves,
palak,
bathua
and methi.
All these vegetables
came in the cooker.
Looks a little much at the moment
but when it gets cooked later
it will be very less.
Add 2 teaspoons of paste in it
and save a little.
Add 1 teaspoon of salt.
Not much spices are added in this saag,
only green chilli, ginger and salt.
To bind the saag,
take 3 tablespoons of cornmeal
and by adding little water
make a smooth solution
without any lumps.
Look flour has mixed nicely,
now add some more water
and make a thin solution.
Pour this solution on vegetables.
Cornmeal mixed in 1 cup of water,
now add 1 cup more,
we'll add more if needed.
Mix it a little,
close the cooker
and turn on the flame.
Cook it on full flame
till it whistles.
And when the whistle comes,
then slow the flame
and cook on low flame for 5 minutes.
After that turn off the flame
and let the cooker cool down.
After the cooker cools down, open it.
Saag is well cooked.
Mash it.
You can mash it with anything.
I am mashing it by spatula
as we finely chopped saag.
See this is enough.
We need few chunks in saag,
no need to mash it like a fine paste.
Add water to it
1/2 cup of water first
and see it's consistency.
However, you like saag
add water accordingly.
I am adding more water to it
as it gets thicker after it cools down.
This is the consistency.
Cook till it boils a little.
I mashed it and cooked it
for 3-4 minutes.
This is the consistency of saag,
saag is cooked.
It is very hot
that's why it's looking too thin
but it gets thick after it cools down.
Now prepare tadka for saag,
2 tablespoons of ghee,
you can also take oil.
In this saag turmeric, red chilli,
coriander or garam masala
will not be added.
It is only made with green chilli and ginger
Add 1/2 teaspoon of cumin seeds to hot oil
and 1/4 teaspoon of asafoetida.
Saag has very good taste of asafoetida.
And with this add
ginger green chilli paste
to it,
the flame is low.
And 3 whole red chilli,
they enhance saag's taste too.
If you like garlic,
so, in the paste made of ginger green chilli
add 8-10 garlic to it
and grind it with the same paste.
Add 1 tomato
finely chopped
and cook it with this tadka.
Traditionally, tomato is not added
to sarson ka saag.
But tomato tastes good,
so if you add one tomato
you'll love it.
Add 1/2 teaspoon of salt.
As initially we added 1 teaspoon of salt.
Salt will quickly cook tomato
and will also balance the taste of saag.
Salt will be added as per your taste.
1 teaspoon of ginger julienne.
Mix it well
tomatoes have cooked.
Pour this tadka on saag
and mix it well.
Sarson ka saag is ready
and looks so tempting.
It is very tasty.
You can serve it
with hot makki ki roti
or normal chapati
and some jaggery.
This much saag
is sufficient for 5-6 members of the family.
You can enjoy this saag
by keeping it in the fridge for 3 days.
You won't face any such problem in making saag,
but wash these vegetables thoroughly,
dry it,
clean it
finely chop it and then make it.
So, you also make saag with this recipe
and share your experiences with me.
And let me know what next should I make for you.
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