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Punjabi Palak Saag

ingredients

    500gms rai(Mustard) leaves
    200gmspalak(Spinach)
    100gms Bathuwa
    3lasan(Garlic) cloves -chopped
    1 inchadrak(Ginger)-chopped
    2 harimirch(Green chilli)-chopped
    Salt To Taste
    2 tbsp Maize flour
    2 tbsp Ghee
    1hing(Asafoetida)
    1 Pinchpyaaz(Onions)
    1 tsp choppedlalmirchi(Red chilli) powder
    1 Pinchhaldi(Turmeric) powder

preparation method

Clean and wash sarson, spinach and bathua. Chop the leaves finely.

Chop ginger, garlic cloves and chillies.

Pressure cook the spinach, sarson, bathua with garlic, ginger and chillies. When cool, refresh them and grind it to smooth paste.

Heat ghee in a pan, add hing and onions. Fry until light brown. Add salt ,ix well.

Add the ground saag and simmer the flame. Cook for few minutes.

Add the maize flour, red chilli powder and stir well.

Serve hot with paratha or makki ki roti.

Serving Suggestions

    serve hot

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By: CHEF PRANAV JOSHI

Show: Budget Kitchen

Prep:15 mins Cook: 15 to 30 minutes

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