Sarso Ka Saag is essentially the most loved recipe in Punjabi cuisine. I mean we all love a good saag.
Primarily made in winters, sarso has its own unique taste and is loved with makki ki roti on the side; oh and don’t forget some onions. For me saag is incomplete without these two things. And on top of it all it should be slathered with lots of ghee.
I did a few few years back where I shared a great tip on how to make thin makkai roti. Check here, the trick makes not only awesome malai kai roti but super thin too.
Directions to make Sarso ka saag-
2 bunch sarso
1 bunch palak
12-15 clove garlic
2-3 big tomatoes pureed
2 large onions roughly chopped
1 inch ginger grated
Salt as per taste
Red chilli powder(you can also replace with green chillies)
2 tbsp makai atta/ yellow corn flour
Clean the sarso and palak. Wash them well to remove all the dirt. Roughly chop to fit them im any pressure cooker.
Now in a pressure cooker boil together sarso, palak, garlic & onion (and also if using green chillies) for one whistle, then simmer for 10 mins.
Let the steam fizzle out on its own. Blend this mix into a smooth puree. Or if you prefer make it semi pureed.
This puree can be store in freezer for upto a month(thats the max time I have stored it and used). Just make sure to freeze in usable portions as once thawed you cannot refreeze it.
So for the tadka heat some ghee in a pot(preferably not non stick- use any steel or alumnium).
Add the chopped onions. Cook them till they are brown.
Add the grated ginger and pureed tomatoes. Cooked down the tomatoes until they become pastey. Now add salt and red chilli powder as per taste.
Pour the pureed mix. Cook on slow flame for about half hour. Now it depends on your taste how much you wanna cook down.
In the end add 2 tbsp makai atta/ corn flour. Cook for another 5 mins.
We like it thick and slathered in butter or ghee.
Serve with makki ki roti and onion salad.
Some other Indian vegetarian meal plate ideas
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