The quintessential Punjabi dish sarson ka saag has dependably been an untouched top pick. Does it taste yummy as well as the mustard leaves furnish you with a solid measurements of vitamin An and C. Arranged with spinach and green chillies it has an extremely tart taste. So group it with makki ki roti and appreciate the dish. You might likewise need to attempt this mushroom methi saag.
5 glasses washed and slashed mustard leaves (sarson ke patte)
5 glasses washed and slashed spinach (palak)
1 and 1/2 tablespoon generally slashed green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp finely slashed garlic (lehsu)
1 tbsp finely slashed ginger (adrak)
1/2 glass finely slashed onions
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp bean stew powder
1 tsp coriander-cumin seeds(dhania-jeera) powder discretionary
Salt to taste
Makki ki roti
Bubble enough water in a profound non-stick skillet, include the mustard leaves, spinach and green chillies and blend well. Cook on a high fire for 4 to 5 minutes while blending periodically.
Strain utilizing a strainer and deplete well.
Invigorate it twice with enough icy water instantly and deplete well once more. Keep aside for 2 to 3 minutes to cool somewhat.
Mix in a blender to a coarse blend utilizing 1/some water. Keep aside.
Heat the oil in a non-stick kadai and include the cumin seeds.
At the point when the seeds crackle, include the garlic, ginger and asafoetida and saute on a medium fire for 30 seconds.
Include the onions and again saute on a medium fire for 1 to 2 seconds.
Include the mustard leaves-spinach blend, turmeric powder, bean stew powder, coriander-cumin seeds powder and salt and blend well. Cook on a medium fire for 2-3 minutes while blending persistently.
Health handbook introducing you to read the article: 10 SIMPLE APPROACHES TO BUILD YOUR IRON ADMISSION
(Reference articles from Wikipedia)