Sarson Ka Saag

Sarson Ka Saag

During winters we can see this healthy leafy vegetable every where in vegetable market. Its well known, Punjabi delicasy “Sarson ka saag te makke di Roti”. Although there are lots of way to prepare saag but this is my favourite saag recipe, which i learnt from my mom. She is an amazing cook and real expert in making sarso ka saag and makke ki roti.

In this saag recipe, according to availability, i am using mustard greens, spinach and fenugreek leaves. Because its very difficult to find bathua in middle east so i skip this ingredient, but if you find it easily then you must use this leaf to prepare saag.

Traditionally Saag is served with Makke ki roti, lassi and with fresh jaggery in Punjab, so that is why for perfect platters, first time i tried to make makke ki roti as well😜

Ingredients

2 bunches fresh mustard leaves
1 bunch spinach leaves
1/2 bunch fenugreek leaves
3 table spoon corn meal
1 inch ginger piece
4 green chillies
1/3 cup desi ghee (clarified butter)
1 onion (medium size)
Pinch of asafoetida
Salt to taste
Water as needed
Butter for garnishing

Instructions

1. Firstly wash all leaves and vegetables thoroughly with water.

2. Now drain the excess water and roughly chop all leaves, ginger and chillies.

3. Now heat a deep pan on medium flame, add all chopped leaves, green chillies and ginger in it, add half tea spoon salt and 2 cups of water in it, then cover with lid and boil it until leaves become soft.

4. Turn off the flame and let it cool, then grind to a coarse paste, transfer this mixture again in same pan and boil it on low flame.

5. Now take 1 cup of luke warm water, cornmeal and asafoetida together, mix well and add this mixture into saag mixture and give it a nice mix. Let it boil this mixture on low flame about 20 to 25 minutes. Saag is ready now, but to make it more tempting we using desi ghee and onion tadka in it.

6. For tadka, heat desi ghee in a pan then add chopped onion in it, saute it until they become light brown in color then add boiled saag mixture in it and again boil it on low flame about 3 to 4 minutes. Now delicious Saag is ready to be serve, garnish it with butter and serve hot with makke ki roti and lassi…😋

 

 

Punjabi Kadhi Recipe/ Kadhi Pakora

Kadhi is yogurt based curry which is very popular in all over India but taste wise variations are there state wise and region wise, like in Gujarat, kadhi would be more watery with sweet and salty taste, In Rajsthan it would be more tangy, but today i am going to share my all time favourite punjabi kadhi recipe in my style.

Punjabi kadhi is a yogurt and gram flour based spicy curry.
The curry also has deep fried gram flour fritters/pakoras which makes it more tasteful. There are also some variations in pakoras as well, which are dipped in kadhi…You can add fresh or dry fenugreek flavoured pakoras in kadhi or spinach pakoras, onion pakoras or plain gram flour pakoras in the spicy kadhi, here i am using dry fenugreek pakoras, which are adding a unique flavor in curry. To make this Kadhi more better, it is also good to use sour yogurt, it makes kadhi more exotic otherwise it won’t taste exact like punjabi kadhi. As per my choice, this spicy kadhi tastes best when it is paired with plain white rice or lots of clarified butter applied hot tandoori roti. You can serve this spicy punjabi kadhi in lunch or dinner.

Ingredients
For Kadhi
2 cups of sour yogurt (whisked)
50 grams besan (gram flour)
1 onion (sliced)
2 slit green chillies
1/2 tea spoon fenugreek seeds
1 table spoon ginger paste
1 tea spoon coriander powder
1/2 tea spoon tumeric powder
1/2 tea spoon red chilli powder
1/4 tea spoon ginger powder
1/2 tea spoon garam masala(mixed spice)
Pinch of asafoetida
Water as needed
1 table spoon oil(For tempering we need 1 table spoon clarified butter, 4 whole dry red chillies, pinch of hing and pinch of garam masala)

For Pakoras
1/2 cup gram flour
1/4 cup dry fenugreek leaves
Pinch of baking soda
Pinch of asafoetida
1/2 tea spoon chat masala (optional)
Water as needed
Salt to taste
Oil for deep fry

Instructions

1. Firstly to make kadhi, take a big bowl and add yogurt and gram flour together in it. And stir to remove all the lumps.

2. Now add tumeric powder, red chilli powder, coriander powder and salt in it and again mix well.

3. Now add 3 cups of water in it mix well and keep it aside this mixture for 15 minutes.

4. Meawhile we prepare pakoras for kadhi, take a big bowl and mix all ingredients of pakoras together except oil and water.

5. Now add water in this mixture to make a thick batter and keep it aside for 15 minutes.

4. Now to make kadhi we heat the oil in a deep pan or kadhai. And then add sliced onion and fenugreek seeds in it, saute for a minute.

5. Then add pinch of asafoetida, slit green chillies and ginger paste in it. And stir properly for a while.

6. Now add prepared yogurt mixture into the kadhai. Stir continuously on medium flame for about 10 minutes. Then reduce the flame and let it simmer until it turn thick in consistency.

7. Meanwhile we prepare pakoras, now heat the oil in a kadhai on medium flame. Take 1 tea spoon batter from the pakoras batter and fry it in the hot oil, when it turn brown from both sides remove it from the oil and place over the absorbent paper, likewise prepare all pakoras.

8. Now stir the kadhi again add ginger powder and garam masala in it.

9. Now add prepared pakoras in it and let it simmer for one minute, then turn of the flame. You can also add pakoras in the kadhi at serving time but to get the perfect and soft texture, pakora should simmer in kadhi at least one or 2 minutes. Because of that they absorb the flavours of kadhi.

10. For tempring on low flame heat 1 table spoon clarified butter in a small pan and add whole red chillies, red chilli powder and little bit garam masala in it, then turn off the flame and pour this tempring over the kadhi.
Now the super spicy Punjabhi kadhi is ready to be serve….serve hot!