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SARSON
KA SAAG(SPICED MUSTARD LEAVES)
A
recipe from the Punjab
a north Indian state.
INGREDIENT
:
Sarson saag-2kg.(mustard
leaves)
Onions
(chopped) - 100 gms.
Tomatoes
- 10 gms.
Turmeric
- 2.5 gm.
Chili powder
- 5 gm.
Ginger
- 5 gms.(chopped into juliennes)
Makki ka atta
- 10 gms.
(maize flour)
Oil -
50 ml.
White butter
- 50 gms.
Salt
to taste.
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METHOD
:
Clean
saag and boil in water. Puree saag and keep aside.
Add oil in a pan, chopped onions and garlic and
saute till brown. Add dry masala and tomatoes.
Cook till tomato is fully dissolved. Add saag.
Fry till oil separates from the saag. Add 'makki
ka atta' as a binder, to thicken the consistency
of the saag. Before serving, add butter, and garnish
with ginger juliennes.
Time
taken -- 3/4 hrs.
Serves -- 4.
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