Taste the tradition with Sarson ka Saag te Aloo Paratha: warm aloo paratha and rich sarson ka saag on one plate! A classic combination that brings the aroma of desi kitchens to life. Perfect for cozy meals and heartwarming flavors! #happycookingtoyou #foodfusion #araywahh #desifood
Ingredients:
Prepare Sarson ka Saag:
-Sarson ka saag (Fresh mustard leaves) chopped 650g
-Palak (Spinach) chopped 350g
-Bathua ka saag (Wild spinach) 150g (1 bunch)
-Methi (Fresh fenugreek leaves) 50g (1 bunch)
-Himalayan pink salt 1 tsp or to taste
-Lehsan (Garlic) cloves 6-7
-Adrak (Ginger) julienne 2-inch piece
-Hari mirch (Green chillies) 5-6
-Water 2 Cups
-Makai ka atta (Maize flour) ½ Cup
-Hot water ½ Cup or as required
Prepare Tarka:
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 2 tbs
-Adrak (Ginger) chopped ½ tbs
-Lehsan (Garlic) sliced 3-4 cloves
-Sabut lal mirch (Button red chillies) 8-10
-Zeera (Cumin seeds) 1 tsp
Prepare Aloo Paratha:
-Cooking oil 2 tbs
-Pyaz (Onion) chopped 1 small
-Ajwain (Carom seeds) ¼ tsp
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Chaat masala ½ tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) ¼ tsp
-Himalayan pink salt 1 tsp or to taste
-Aloo (Potatoes) boiled 4-5 medium
-Hara dhania (Fresh coriander) chopped handful
-Ghee (Clarified butter) 1 tbs or as required
Prepare Tomato Chutney:
-Cooking oil 3-4 tbs
-Lehsan (Garlic) chopped 1 clove
-Hari mirch (Green chillies) chopped 2
-Raidana (Mustard seeds) black ½ tsp
-Curry patta (Curry leaves) 12-15
-Tamatar (Tomatoes) chopped 5-6 medium
-Himalayan pink salt ½ tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Sugar 1 tsp
-Sirka (Vinegar) 1 tbs
Directions:
Prepare Sarson ka Saag:
-In a pot,add fresh mustard leaves,spinach,wild spinach,fresh fenugreek leaves,pink salt,garlic,ginger, green chillies & water.
-Turn on the flame,mix well & cook on medium flame for 8-10 minutes,cover & cook on low flame for 2 hours (check & stir in between).
-Turn off the flame & mash well with the help of wooden masher until desired texture.
-Turn on the flame,add maize flour,mix well & cook for 2-3 minutes.
-Add hot water,mix well & cook on low flame for 10-12 minutes.
Prepare Tarka:
-In frying pan,add cooking oil,onion,ginger,garlic & fry for a minute.
-Add button red chillies,cumin seeds,mix well & fry until light golden.
-Add prepared tarka on saag & serve!
Prepare Aloo Paratha:
-In a frying pan,add cooking oil,onion & sauté for 1-2 minutes.
-Add carom seeds,ginger garlic paste & mix well.
-Add coriander seeds,chaat masala,red chilli crushed,cumin seeds,turmeric powder,pink salt,mix well & cook for a minute.
-Turn off the flame,add potatoes & mash well with the help of masher.
-Turn on the flame & mix well.
-Add fresh coriander,mix well & set aside.
-Take a dough ball (100g),sprinkle dry flour & spread it with the help of hands.
-Add prepared potato filling in the center,fold all sides & make a ball.
-Sprinkle dry flour & roll out with the help of rolling pin.
-On heated griddle,place paratha & cook for 30 seconds.
-Add clarified butter & fry from both sides until done (makes 7-8).
Prepare Tomato Chutney:
-In a frying pan,add cooking oil,garlic,green chillies & mix well.
-Add mustard seeds,curry leaves & mix well.
-Add tomatoes & mix well.
-Add pink salt,kashmiri red chilli powder,sugar,vinegar & mix well,cover & cook on medium flame until oil separates (8-10 minutes).
-Serve aloo paratha with sarson ka saag,prepared tomato chutney & white butter.
