A classic traditional winter staple in every desi household Makhani Sarson ka saag with Nurpur butter, Must try recipe this season. #happycookingtoyou #foodfusion #nurpurbutter #digitalammi #arraywah #nurpur
Ingredients:
-Lehsan (Garlic) 6-8 cloves
-Adrak (Ginger) sliced 2 inches
-Hari mirch (Green chillies) 9-10
-Sarson ka saag (Fresh mustard leaves) chopped 1 & ½ kg
-Palak (Spinach) chopped 250g
-Bathua saag (Goosefoot leaves) chopped 150g
-Methi (Fenugreek leaves) chopped 100g
-Himalayan pink salt 1 & ½ tsp or to taste
-Water 3 Cups
-Makai ka atta (Cornmeal) ¼ Cup
-Hot water 1 Cup
Prepare Tadka:
-Cooking oil 1 tbs
-Nurpur butter salted 100g
-Pyaz (Onion) sliced 1 small
-Lehsan (Garlic) sliced 4-5 cloves
-Adrak (Ginger) chopped 1 tbs
-Zeera (Cumin seeds) ½ tsp
-Sabut lal mirch (Button red chillies) 4-5
Directions:
-In a mortal & pestle,add garlic,ginger,green chillies,crush coarsely & set aside.
-In a clay pot,add fresh mustard leaves,spinach leaves,goosefeet leaves,fenugreek leaves,crushed ginger garlic & green chillies,pink salt,water,mix well & cook on medium flame for 4-5 minutes,cover & cook on low flame for 2 hours (stir in between).
-Pressure Cooker: 30-40 minutes on low flame.
-Turn off the flame,mash well with the help of wooden masher until desired texture.
-Turn on the flame,add cornmeal & mix well.
-Add hot water,mix well & cook on low flame for 8-10 minutes.
Prepare Tadka:
-In a saucepan,add cooking oil,butter & let it melt.
-Add onion,garlic,ginger & fry until light golden.
-Add cumin seeds,button red chillies & mix well.
-In saag,add prepared tarka & serve with makai ki roti!
