New Delhi: As soon as the winter season arrives, the famous saag of Punjab is liked in every house. This special dish of mustard greens and corn bread is not only delicious but is also beneficial for health. This time, we have brought for you a new and easy way of making saag, which will enhance its taste even more.
Material:
• Mustard leaves: 500 grams
• Bathua: 250 grams
• Spinach: 200 grams
• Corn flour: 2 tbsp
• Ginger and garlic paste: 1 tbsp
• Green chilli: 2-3 (chopped)
• Tomato: 2 (finely chopped)
• Butter or Desi Ghee: 2 tbsp
• Salt: as per taste
• Turmeric: 1/2 teaspoon
• Red chilli powder: 1/2 tsp
New method:
1. Cleaning and boiling of leaves: Wash mustard, bathua and spinach leaves thoroughly. Add 1 cup of water in the cooker and boil for 2 whistles.
2. Leaf paste: After the boiled leaves cool down, grind them coarsely in a mixer.
3. Tadka: Heat ghee or butter in a pan. Add ginger-garlic paste, green chillies and tomatoes and fry. Let the spices cook thoroughly.
4. Preparing greens: Add turmeric, red chilli and salt in the tempering. Then add ground greens to it. Cook it on low flame for 10-15 minutes.
5. Corn flour: Mix corn flour with a little water and make a thick paste. Add it to the greens and mix well. This will make the saag thick and tasty.
6. Final tadka: Drizzle butter over prepared saag and serve with hot makki roti.
What's new?
In this method, instead of adding corn flour directly, it is first prepared in the form of a paste, which prevents lumps in the saag. Also, coarsely grinding the leaves after boiling preserves the original desi taste of the saag.
So this winter, make Punjab Ka Saag in this new way and enjoy this wonderful dish with your family.
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