Savour the rich, velvety texture of this wholesome dish, complemented perfectly with the earthy flavours of makke di roti and a generous dollop of white butter, bringing the warmth of Punjab straight to your table.
INGREDIENTS
Overall:
1 cup Spinach (roughly chopped)
1/2 cup Bathua (roughly chopped)
3 cups Sarson Da Saag (roughly chopped)
3 tbsp Ghee
1 Onion (chopped)
3 tbsp Garlic (roughly chopped)
1 inch Ginger (chopped)
2 Green Chillies (chopped)
Salt to taste
3 tbsp Maize Flour
For Tadka:
2 tbsp Ghee
2 tbsp Garlic (roughly chopped)
1 tsp Kashmiri Red Chilli Powder
METHOD
1. Bring water to a boil in a wok. Add spinach, bathua, and sarson da saag. Cook for 1-2 minutes.
2. Strain the cooked leafy vegetables and let them cool to room temperature.
3. Grind the cooled leafy vegetables into a semi-fine puree.
4. Heat ghee in a wok. Add chopped onions and cook for a minute.
5. Add chopped garlic, ginger, and green chillies. Cook until golden brown.
6. Add the puree, salt, and maize flour. Mix well.
7. Pour in hot water, cover, and cook for 15-20 minutes or until cooked.
8. For the tadka, heat ghee and add chopped garlic. Cook until golden brown.
9. Add Kashmiri red chilli powder, stir briefly, and pour the tadka over the hot saag.
10. Serve Sarson Da Saag with makke di roti and a dollop of white butter.
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