There are numerous Indian dishes are available and most of them are healthy items. If you want to eat any healthy Indian item then it is preferable for you to prepare Sarson Ka Saag. It is made up of spinach and mustard greens which are very famous in India at Punjab state. It is very simple to prepare and every likes this food recipe. Here you can gather the preparation direction.
Ingredients required
· Four cups of chopped mustard leaves (sarson)
· Four cups of chopped spinach leaves (palak)
· One tablespoon of finely shredded ginger
· Two chopped green chili (use as per your taste)
· One teaspoon of salt
· 1/2 teaspoon of turmeric
· 1/4 cup of corn flour (maki ka atta, maize)
· Four tablespoons of ghee or clarified butter
· Two tablespoons ghee or clarified butter
· 1/2 teaspoon of cumin seeds
· 1/8 teaspoon of asafetida
· 1/4 teaspoon red chili powder
Preparation methods
1. Initially you need to mix the corn flour in half cup of water and keep it aside.
2. In a bottomed pan you need to boil the mustard and spinach leaves with 4 table spoons of ghee or clarified butter, turmeric, salt, green chili and ginger along with one cup of water in a medium high flame.
3. After the greens are getting boiled you need to slow down the flame and over it with a lid. It is very essential to cook for at least 30 minutes time duration and until it become reduced to 1/3 of its initial volume.
4. Add the corn flour mixture to it and make your flame simmer for 20 minutes and stir it for 3 to 4 times in between the cooking period. Cook until all getting integrated.
5. Now for seasoning purpose you need to heat the butter or ghee in a moderate heat where add some cumin seeds at once they gets cracked then add asafetida & red chillies for some time and put saag.
6. Mix it well and serve it hot. It is very appropriate side dish for naan, thandoori roit and with chapatti too!!
Ingredients required
· Four cups of chopped mustard leaves (sarson)
· Four cups of chopped spinach leaves (palak)
· One tablespoon of finely shredded ginger
· Two chopped green chili (use as per your taste)
· One teaspoon of salt
· 1/2 teaspoon of turmeric
· 1/4 cup of corn flour (maki ka atta, maize)
· Four tablespoons of ghee or clarified butter
· Two tablespoons ghee or clarified butter
· 1/2 teaspoon of cumin seeds
· 1/8 teaspoon of asafetida
· 1/4 teaspoon red chili powder
Preparation methods
1. Initially you need to mix the corn flour in half cup of water and keep it aside.
2. In a bottomed pan you need to boil the mustard and spinach leaves with 4 table spoons of ghee or clarified butter, turmeric, salt, green chili and ginger along with one cup of water in a medium high flame.
3. After the greens are getting boiled you need to slow down the flame and over it with a lid. It is very essential to cook for at least 30 minutes time duration and until it become reduced to 1/3 of its initial volume.
4. Add the corn flour mixture to it and make your flame simmer for 20 minutes and stir it for 3 to 4 times in between the cooking period. Cook until all getting integrated.
5. Now for seasoning purpose you need to heat the butter or ghee in a moderate heat where add some cumin seeds at once they gets cracked then add asafetida & red chillies for some time and put saag.
6. Mix it well and serve it hot. It is very appropriate side dish for naan, thandoori roit and with chapatti too!!