Sarson ka Saag Recipe (Authentically Prepared)
Agar aap chahti hain ke city mein bhi village jaisa mazedar aur traditional saag banayein, to yeh recipe aur tips follow karke aap 100% waisa hi taza aur behtareen saag tayar kar sakti hain.
Ingredients
- Sarson ka saag: 2 kg
- Palak: ½ kg
- Methi: ½ kg
- Bathua: ½ kg
- Sabz Mirch: 125g (taste ke mutabiq zyada ya kam karen)
- Namak: Hasb-e-zarurat
- Lehsan (chopped): 2 tablespoon
- Adrak (chopped): 2 tablespoon
- Pyaz (medium size): 2
Instructions
1. Saag ka Tayyari
- Sarson, palak, methi, aur bathua ke patton ko bareek kaat lein.
- Khulay bartaan mein paani dal kar is sabzi ko ache se wash karein taa ke koi gandagi ya mitti na rahe.
2. Saag ka Pakana
- 1 kg paani ek khulay bartaan mein boil karein.
- Jab paani ubalne lage to saara saag aur sab masalay (namak, lehsan, adrak, aur sabz mirch) dal dein.
- Ek ya do ubal aane ke baad methi aur palak dal dein.
3. Slow Cooking
- Saag ko medium aanch par pakne dein aur waqfa waqfa se check karte rahein.
- Agar zarurat lage to paani thoda thoda dalte rahein taa ke saag neeche na lage.
4. Cooking Time
- Saag ko mazeed 2 ghante tak dheemi aanch par pakne dein jab tak wo bilkul smooth aur mazaydar na ho jaye.
5. Final Touch
- Saag tayar hone par is mein desi ghee ya makhan dal kar mix karein aur garam garam makai ki roti ke saath serve karein.
Tips for the Best Taste
- Agar saag halka purana ho ya fresh na ho, to isay dhone aur boil karne ka process zyada karein taa ke taza maza aaye.
- Slow cooking saag ke taste aur texture ko improve karti hai, is liye patience rakhein.
- Makhan ya desi ghee is dish ka main flavor enhancer hai, isay mat chhodiye!
Agr saag baasi ho to eska taste fresh saag jaisa bnany k lye saag main 4 shaljm daal Lyn bareek kaaat k or thora SA tukra gur ka dekhye ga taste eska
Aapke city ke sarson ka saag bhi village ke traditional taste ko match karega!
Sarson Ka Saag Recipe (Authentically Prepared)
If you want to make village-style sarson ka saag in the city, follow this recipe and tips to get 100% fresh and delicious saag.
Ingredients:
- Sarson Ka Saag: 2 kg
- Palak: ½ kg
- Methi: ½ kg
- Bathua: ½ kg
- Sabz Mirch: 125g (adjust to taste)
- Namak: As needed
- Lehsan (chopped): 2 tablespoons
- Adrak (chopped): 2 tablespoons
- Pyaz (medium size): 2
Instructions:
1. Prepare the Saag
: Finely chop the sarson, palak, methi, and bathua leaves. Wash them thoroughly in a large bowl to remove any dirt or impurities.
2. Cook the Saag:
Boil 1 kg of water in a large pot. Add the chopped saag, namak, lehsan, adrak, and sabz mirch. After one or two boils, add the methi and palak.
3. Slow Cooking:
Cook the saag on medium heat, checking occasionally. Add water if needed to prevent the saag from sticking to the bottom.
4. Cooking Time:
Cook the saag for an additional 2 hours on low heat until it's smooth and delicious.
5. Final Touch:
Mix in some desi ghee or makhan into the cooked saag and serve with makai ki roti .
Tips for the Best Taste:
- If the saag is slightly old or not fresh, wash and boil it more to get the fresh taste.- Slow cooking improves the taste and texture of the saag, so be patient.
- Makhan or desi ghee is the main flavor enhancer in this dish, so don't skip it!
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