Recipe: Yummy Indian authentic mustard saag (leaves of mustard)#post 41

Recipe: Yummy Indian authentic mustard saag (leaves of mustard)#post 41

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Indian authentic mustard saag (leaves of mustard)#post 41. You can use mustard leaves to make traditional Indian Punjabi dish Saag. A source for thousands of authentic Indian recipes, Indian food, cooking videos and tips and tricks. Also check out Indian cooking videos of cooking shows from India.

Indian authentic mustard saag (leaves of mustard)#post 41 Saag paneer is my favorite dish in Indian restaurants and this version didn't dissapoint. I used swiss chard that I had in my freezer from my garden this past summer and. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked. You can have Indian authentic mustard saag (leaves of mustard)#post 41 using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Indian authentic mustard saag (leaves of mustard)#post 41

  1. You need 1 bunch of Mustard leaves.
  2. You need 1 inch of Ginger piece.
  3. It’s 4-5 of Green chillies.
  4. You need 2 tbsp of Jaggery sugar powder.
  5. You need 2 of Onion.
  6. You need 3-4 tbsp of Corn flour.
  7. It’s 3-4 tbsp of Clarified butter/desi ghee.
  8. You need 1 tbsp of Butter fo' garnishing.

However, a recent study has shown that the cholesterol-lowering ability of raw Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas. Fresh mustard leaves feature dark green coloured broad leaves with flat surface and may have either toothed, frilled or lacy edges. These Mustard leaves are available in Northern India during winter only and famously used in the Punjabi Sarsoon ka Saag recipe. They have a peppery flavour mostly used.

Indian authentic mustard saag (leaves of mustard)#post 41 step by step

  1. Firstly cut then wash the mustard leaves 3-4 time by dipping in plenty of water as it contains a lot of dust in it.
  2. Chop roughly 3/4inch ginger and green chilles.
  3. Take a pressure cooker and put chopped mustard leaves immediately after wash along with ginger and green chillies in it..add salt, jaggery sugar and close the lid of pressure cooker..put the pressure cooker on flame and cook fo' at least 30 minutes on full flame till 8-10 whistles.. Flame off.. Let to release the steam automatically out of pressure cooker as cooking process continous inside the pressure cooker even after switching of the flame.
  4. Open the lid of pressure cooker and stir the saag properly..check how much the saag reduce and also check the water level (moisture) and add 2cups of water.. Close the lid again and cook fo' 30 -35 minutes more on"sim"flame..after 30 minutes switch off the flame and open the pressure cooker as firstly.
  5. Blend the cooked mustard leaves (saag)with the help of a electric or traditional hand blender..u can make this process in mixture blender then u have to cool down the saag completely (as the hot saag can come out of jar during blending due to very hot steam present in the saag).
  6. After blending add a laddle full of dry corn(maize) flour in it slowly slowly while stirring very well as no lumps should be water can be added at this stage according to the consistency of saag.. It should be thick (n't runny or pouring)..let it to simmer fo' about 15-20 minutes at very low heat by covering the lid (be careful, this time u have n't to pressure cook the saag, simply cover with lid as at this stage too much hot bubbles of saag can came out of lid.
  7. Care fully stirring the saag in bubbling process..heat off.
  8. Yo'r indian authentic mustard leaves saag is ready now.
  9. Tadka_chop onion and 1/4 inch of ginger in fine brunoise dice.
  10. Heat clarified butter/ghee in a pan and stir fry first chopped ginger then after 1 minute add chopped onion and stir fry till golden brown in colour.. Add tadka in saag and give a good mix.
  11. Take a serving bowl,add saag in it and garnish with a big spoon of chilled butter.
  12. Serve hot with corn(maize) flour chapatti and "Ginger,green chilli pickle".

Sarson or mustard leaves are good source of iron and magnesium. The combination is thus not only awesome in terms of taste but also highly nutritious. Drain excess water and then chop sarson saag. Bathua saag leaves are very small and hence does not require chopping. Photo about The leaves of mustard, from which mustard oil is made ,and usually sarson ka saag is prepared from this, and is traditional food of Punjab,India.

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