Category Archives: Saag Recipe

Palak Mangodi recipe – Spinach Curry with Mangodi

Palak Mangodi recipe – Spinach Curry with Mangodi

Palak Mangodi is a lip smacking variation in the usually simple Palak recipe. The mangodi drenched in spinach gravy are not only healthy but also look very appetizing . Enjoy a bowl full of Palak mangodi for lunch or dinner. I am sure it will satisfy your hunger pangs.

Here is a quick and easy recipe with pictures to make Yummy Palak Mangodi sabzi and have a delightful meal. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

Directions

Getting ready:

Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.

palak mangodi

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

palak mangodi Making:

Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.

palak mangodi

Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.

palak mangodi

Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.

palak mangodi

After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.

palak mangodi
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.

palak mangodi

Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.

palak mangodi Serving:

Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

palak mangodi

Palak Mangodi recipe - Spinach Curry with Mangodipalak mangodi
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Mangodi - ½ cup (50 grams)
  • Tomatoes – 2
  • Green chilies – 2
  • Ginger baton - ½ inch
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 2-3 tbsp
  • Cumin seeds - ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – less than ¼ tsp (optional)
  • Asafoetida – 1 pinch
  • Salt – less than 1 tsp or to taste
  • Red chilly powder - ¼ tsp
Instructions
  1. Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
  2. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  3. Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
  4. Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
  5. Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
  6. After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  7. Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
  8. Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
  9. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

 

 

 

Chana Saag with Urad Dal Recipe

Chana Saag with Urad Dal Recipe – Chana Saag with Urad Dal

Chana saag urad dal is another highly nutritious and healthy recipe which is often included in or daily meals. Chana saag is often prepared along millet flour or maize flour or sauteed with potatoes and some spices. But today we are sharing a great and simple recipe of chana saag and urad dal with you all.

This chana saag urad dal recipe is really easy to make with this detailed recipe and step-by-step instructions. Go ahead and follow the recipe precisely to make perfect chana saag urad dal at your home and impress your dear ones. Serve it steaming hot with plain rice or jeera rice or with any Indian flatbreads and enjoy!

Directions

Getting ready:

Wash the urad dal thoroughly with water and soak it for 1 hour. After that, drain out the excess water from it.

chana saag urad dal

Rinse chana saag twice with water. Place it on colander so that the excess water gets drained out and allow the saag to dry out completely. Pluck the soft part of the chana saag and discard its hard stem. Now make a bunch of the saag and chop it finely. Keep it aside.

chana saag urad dal

Wash the tomato and green chilly thoroughly with water. Drain out the excess water from it and let them dry out completely. Roughly chop the tomato and green chilly. Peel and chop the ginger as well. Put everything into a mixer jar and grind it into fine paste.

Making:

Place the chopped chana saag, soaked urad dal, salt, red chilly powder and a cup of water. Mix everything really well. Put the lid on and let the saag cook on high flame until the cooker releases a whistle. After that, put the flame on low and cook the saag for 6-7 minutes more. Then turn off the flame and let the pressure settle on its own.

chana saag urad dal

Meanwhile, prepare the masala. For this, heat a pan and pour some oil into it. When the oil gets heated, add cumin seeds, asafoetida and tomato-ginger-green chilly paste into it. Mix it really well. Keep stirring continuously and saute the masala until the oil starts separating from its edges.

chana saag urad dal

After a while, oil has started leaving the edges of the masala. Pressure of the cooker is released completely. Open the lid and add the roasted masala into it. Turn on the flame.

chana saag urad dal

Add ½ cup of more water into it. Mix it really well. Cook the saag for 3-4 minutes more after it starts boiling. Now add garam masala into the sabzi. Mix it really well and let it cook for 1-2 minutes more.

chana saag urad dal

Chana saag urad dal is now ready. Turn off the flame and transfer the saag to a serving bowl.

chana saag urad dalServing:

Garnish this nutritious and lip-smacking chana saag urad dal with some ghee/butter and serve it steaming hot along with bajra roti or makka roti. Enjoy!

chana saag urad dalSuggestions

  • You can prepare it in another way as well. For this, heat the pressure cooker and add oil to it. Then add cumin seeds, asafoetida and tomato-ginger-green chilly paste into it. Roast it aptly. Now add urad dal, chana saag and water to it. Put the lid on and let the saag cook until the cooker releases a whistle. After that, let it cook for 6-7 minutes more. Chana saag urad dal will be ready.
  • If you are skipping tomato then grate the ginger or prepare its paste and finely chop the green chilly. Fry them to make the tempering and add it to the saag.

Chana Saag with Urad Dal Recipe chana saag urad dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana saag – 250 grams
  • Tomato – 1 (optional)
  • Green chilly – 2
  • Ginger baton – 1 inch
  • Urad dal - ¼ cup
  • Oil – 2 tbsp
  • Red chilly powder - ¼ tsp
  • Salt – 1 tsp or to taste
  • Cumin seeds - ½ tsp
  • Asafoetida – 1-2 pinches
  • Garam masala – less than ½ tsp
Instructions
  1. Soak urad dal and chop chana saag. Prepare a paste of tomato, ginger and green chilly.
  2. Place the chopped chana saag, soaked urad dal, salt, red chilly powder and a cup of water. Mix everything really well. Put the lid on and let the saag cook on high flame until the cooker releases a whistle. After that, put the flame on low and cook the saag for 6-7 minutes more. Then turn off the flame and let the pressure settle on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and pour some oil into it. When the oil gets heated, add cumin seeds, asafoetida and tomato-ginger-green chilly paste into it. Mix it really well. Keep stirring continuously and saute the masala until the oil starts separating from its edges. After a while, oil has started leaving the edges of the masala. Pressure of the cooker is released completely. Open the lid and add the roasted masala into it. Turn on the flame.
  4. Add ½ cup of more water into it. Mix it really well. Cook the saag for 3-4 minutes more after it starts boiling. Now add garam masala into the sabzi. Mix it really well and let it cook for 1-2 minutes more. Chana saag urad dal is now ready. Turn off the flame and transfer the saag to a serving bowl.
  5. Garnish this nutritious and lip-smacking chana saag urad dal with some ghee/butter and serve it steaming hot along with bajra roti or makka roti. Enjoy!

 

Soya Sag aloo recipe – Indian Dill Potatoes Recipe

Soya Sag aloo recipe – Indian Dill Potatoes Recipe

Soya saag aloo is something which is very easy to make, delicious to eat and makes a perfect recipe from Indian cuisine. Saag is almost everyone’s favorite and is most popular as well. But today we are making a different yet delightful recipe of saag with dill leaves and potatoes. These green leafy vegetable is also highly nutritious as any other leafy vegetable. Dill leaves have a strong and pungent taste and makes a great dish with combination of any other vegetable.

This super scrumptious and delicious recipe makes a perfect side accompaniment to any curry recipe or serve it as a main side. There are many ways to make soya saag. Making soya saag with potato is one such variation. Here is an simple and easy to follow recipe for soya saag aloo with step-by-step pictures to make perfect sabzi at your home. Serve it with steaming hot chapattis and paranthas. Enjoy!

Directions

Getting ready:

Peel the potatoes with a peeler and wash it thoroughly in water. After that, chop the potatoes into medium size chunks. Keep them aside.

soya sag aloo sabzi

Remove the hard stems from the dill leaves and wash the soft leaves twice in water. Place it on colander and leave it until the dill leaves becomes completely dry. Now make a bunch of the leaves and finely chop it.

soya sag aloo sabziMaking:

Place a wok on flame and pour mustard oil into it. Once the oil gets heated, add cumin seeds to it. After the seeds splutters, add chopped green chilly, asafoetida, turmeric powder and diced potatoes. Mix all the ingredients really well.

soya sag aloo sabzi

Now add 2-3 tbsp of water into the potatoes. Mix it through. Cover the wok and cook the potatoes for 3-4 minutes.

soya sag aloo sabzi

After that, remove the lid. Stir the potatoes and add chopped dill leaves into it along with salt, red chilly powder and 2-3 tbsp of more water. Now cover the wok and cook the saag for 5 minutes on low flame.

soya sag aloo

Check the sabzi. Remove the lid and press a potato with spatula. Potatoes have turned tender. Potato dill leaves sabzi is now ready. Turn off the flame and transfer the sabzi to a serving bowl.

soya sag aloo sabziServing:

Serve this delectable and nutritious stir fried potato and dill leaves steaming hot as a side assortment along with chapatti, parantha or naan. Enjoy!

Suggestions

  • You can use any other vegetable oil instead of mustard oil.
  • For 4-5 members

Soya Sag aloo recipe - Indian Dill Potatoes Recipe soya saag aloo
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dill leaves – 250 grams
  • Potatoes – 2
  • Mustard oil – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Green chilly – 2 (finely chopped)
  • Red chilly powder – ¼ tsp
  • Turmeric powder – less than ¼ tsp
  • Salt – ¾ tsp or to taste
Instructions
  1. Chop the potatoes into medium size chunks. Finely chop dill leaves as well.
  2. Heat a wok with mustard oil and add cumin seeds, green chilly, asafoetida, turmeric powder, potatoes, dill leaves, salt, red chilly powder and 4-6 tbsp of water. Now cover the wok and cook the saag for 5 minutes on low flame.
  3. Turn off the flame and transfer it to a bowl.
  4. Serve this delectable and nutritious stir fried potato and dill leaves steaming hot as a side assortment along with chapatti, parantha or naan. Enjoy!

 

Suva Moong Dal recipe – Moong Dal with Dill Leaves – Soya Bhaji and Moong Daal

Suva Moong Dal recipe – Moong Dal with Dill Leaves – Soya Bhaji and Moong Daal

Suva moong dal is a very healthy dal recipe prepared dill leaves and moong dal. This nutritious soya saag dal is spiced up with few desi spices. The unique taste of suva or dill leaves gives a new dimension and flavors to the moong dal recipe. The method for making this tempting and sumptuous suva moong dal is very common alike making any other dal recipe.

Serve this steaming hot suva moong dal with steamed rice or jeera rice to make a one pot meal. Suva or dill leaves are a good source of vitamins and proteins. You can relish eating this suva moong dal recipe with steaming hot chapatis or paranthas as well. So, here this easy recipe will help you make perfect suva moong dal at your home. Go ahead and give it a try. Enjoy!

Directions

Getting ready:

Rinse the tomatoes and green chilly thoroughly with water. Drain out the excess water from it and allow it to dry out completely. After that, roughly chop tomatoes, green chilly and peeled ginger and add it directly into a mixer jar. Grind everything together to make a fine paste.

suva moong dal

Separate the soft and fresh dill leaves and discard its stalk. Wash the dill leaves twice with water. Place it on colander until it dry outs completely. Now make a bunch of its leaves and chop it very finely.

suva moong dalMaking:

Place a cooker on flame and add ghee into it. Once the ghee gets melted, add cumin seeds into the cooker. After the seeds splutter, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.

suva moong dal

Now add tomato-ginger- green chilly paste into the cooker. Mix everything really well and saute the masala at regular intervals until the ghee starts separating from the edges of the masala. Keep the flame on low.

suva moong dal

Once the ghee starts leaving the edges of the masala, add moong dal into it along with chopped dill leaves, salt and red chilly powder. Mix everything really well. Keep stirring and saute everything for 1-2 minutes.

suva moong dal

Now add 2 cups of water into the lentil mixture. Mix it really well. After that, put on the lid and cook the lentil until the cooker releases a whistle. Once the whistle is released, turn off the flame and leave the cooker as it is until the pressure is settled completely.

suva moong dal

After the pressure is settled, remove the lid. Stir the lentil and add ½ cup of water into it followed by garam masala. Mix everything really well. Again cook the dal for 2-3 minutes.

suva moong dal

Suva moong dal is now ready. Turn off the flame. Transfer the dal into a serving bowl.

suva moong dalServing:

Garnish this nutritious and lip-smacking moong dal with dill leaves with ghee and some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

suva moong dalSuggestions

  • You can prepare suva moong dal by boiling suva and moong dal with some salt in pressure cooker and add a tempering of tomato-ginger-green chilly paste and other spices.
  • If you want to add onion and garlic into the dal then finely chop an onion and 4-5 garlic cloves. Add it after the cumin seeds splutters and saute until it becomes translucent. Further prepare the dish as it is.
  • You can make the dal thin or thick as desired. You can cook the dal until 1 whistle is released and then low down the flame and cook it for 2 minutes more. Don’t overcook it.
  • Here we have added moong dal with dill leaves. You can add any other lentil of your choice such as urad dal, arhar dal, masoor dal , etc.
  • For 3-4 members

Suva Moong Dal recipe - Moong Dal with Dill Leaves - Soya Bhaji and Moong Daal suva moong dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dill leaves – 150 grams (2 cups)
  • Moong dal – ½ cup
  • Tomatoes – 2
  • Ginger baton – 1 inch
  • Green chilly – 1
  • Ghee – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp (optional)
Instructions
  1. Grind tomato, green chilly and ginger to make a fine paste.
  2. Finely chop dill leaves.
  3. Heat a cooker and pour ghee into it and add cumin seeds, asafoetida, turmeric powder, coriander powder, tomato-ginger- green chilly paste, moong dal, dill leaves, salt and red chilly powder. Mix everything really well. Add 2 cups of water and cook the lentil aptly.
  4. Then add ½ cup of water and garam masala. Mix everything really well. Again cook the dal for 2-3 minutes. Turn off the flame. Transfer the dal into a serving bowl.
  5. Garnish this nutritious and lip-smacking moong dal with dill leaves with ghee and some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

 

Palak Saag Recipe – Spinach Greens – How to make Palak Ka Saag

Palak Saag Recipe – Spinach Greens – How to make Palak Ka Saag

Palak saag or spinach greens is a highly nutritious and delicious saag recipe prepared exactly the same we make sarso saag. Spinach is a good source of iron and vitamins and should definitely be included in our daily meals. You can make this saag recipe with any combination of greens as per your preference and availability. In case sarso leaves or mustard is not available then this simple and easy variation to the authentic sarso saag recipe is a good option for you.

This spinach saag recipe makes a perfect combo with any Indian bread like parantha, chapatti or naan. Infact, it goes well with plain or jeera rice as well. To make this devouring and perfect main course dish, all you need to do is just follow this simple recipe with step-by-step pictures and relish eating it. You and everyone at your home will surely love eating this palak saag recipe for sure!

Directions

Getting ready:

1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.

 

palak saagMaking:

2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.

palak saag

3. Cover the spinach and let it simmer on low-medium flame till cooked through.

palak saag

4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.

palak saag

5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.

palak saag

6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.

palak saag

7. Then add red chilly powder to the masala and mix it well.

palak saag

8. Check spinach to see if cooked through or not.

palak saag

9. Add the prepared masala into the spinach and mix everything really well.

palak saag

10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.

palak saag

11. Cover and cook it for 6-7 minutes on low-medium flame.

palak saag

12. After 6-7 minutes, add chopped coriander leaves to it.

palak saag

13. Spinach saag is now ready, transfer it to a serving bowl.

palak saagServing:

14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.

palak saag

15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

Palak Saag Recipe - How to make Palak Ka Saagpalak saag
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 500 grams
  • Tomatoes – 2 (paste)
  • Green chilly – 2 (paste)
  • Ginger – 1 inch (paste)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Maize flour – 2 tbsp
  • Oil – 2 tbsp
  • Ghee – 1-2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.
  2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.
  3. Cover the spinach.
  4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.
  5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.
  6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.
  7. Then add red chilly powder to the masala and mix it well.
  8. Check spinach to see if cooked through or not.
  9. Add the prepared masala into the spinach and mix everything really well.
  10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.
  11. Cover and cook it for 6-7 minutes on low-medium flame.
  12. After 6-7 minutes, add chopped coriander leaves to it.
  13. Spinach saag is now ready, transfer it to a serving bowl.
  14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.
  15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

 

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Sarson Ka Saag Makki Ki Roti Recipe – Dhaba Style Makki di Roti Sarson ka Saag

Makki Ki Roti Sarson Ka Saag Recipe – Dhaba Style sarson ka saag makki ki roti

Sarso saag and maize flour roti, this scrumptious and super hit combo always makes most of us drool. Sarso saag is a Punjabi recipe where saag means green and sarso means mustard. There is no shortcut in the procedure for making this saag. You need a thorough sorting, washing, chopping and cooking of these leaves. The best Indian bread that best accompaniments this saag is makka (maize flour) roti.

Steaming hot makki roti with sarso saag and a dollop of butter or ghee is a yummy and lip smacking treat in winters. You can also use other green veggies like spinach, bathua, fenugreek leaves etc along with sarso leaves to make the saag. So, here is an easy method for preparing sarson saag and makki roti.

Directions

Getting ready:

Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.

sarson ka saag &makke ki roti

Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.

sarson ka saag & makke ki rotiMaking:

Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by 1/2 cup water. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.

sarson ka saag & makke ki roti

Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder. Saute for a while and add maize flour into it. Stir constantly to roast the flour until it gets little dark in color.

sarson ka saag & makke ki roti

Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.

sarson ka saag & makke ki rotiAdd 1 cup water and some green coriander as well. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.

sarson ka saag & makke ki roti

Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.

sarson ka saag & makke ki roti

Meanwhile preheat a tawa. Pinch some dough and roll into a round shape. Wet your hands with some water and flatten the dough ball into a chapatti. Very gently place this rolled roti on the tawa.

sarson ka saag & makke ki roti

When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.

sarson ka saag & makke ki roti

Place the roti on a bowl placed over a plate. Apply some ghee over it. Likewise prepare rest of the rotis.

sarson ka saag & makke ki roti

You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet. Also, apply some water on the dough ball. Place a dough ball over it.

sarson ka saag & makke ki roti

Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin. Very gently separate the roti from a polythene sheet. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.

sarson ka saag & makke ki rotiServing:

Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.

Suggestions

  • If you wish to add garlic in the saag, then after you splutter cumin seeds, coarsely crush 5 to 6 garlic cloves and add it to the pan. Saute until little pinkish and rest follow the same procedure.
  • For 3 to 4 members
  • Time – 75 minutes

Sarson Ka Saag Makki Ki Roti Recipe - Dhaba Style Makki di Roti Sarson ka Saag Makka Roti and Saag Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso Saag - 400 grams
  • Spinach - 100 grams
  • Bathua - 100 gra,s
  • Tomato - 3 (250 grams)
  • Green chilly - 2
  • Ginger paste - 1 inch piece
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 tbsp (finely chopped)
  • Maize flour - 2 to 3 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp (optional)
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Salt - Less than 1 tsp or as per taste
Instructions
  1. Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
  2. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.
  3. Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.
  4. Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by ½ cup water.
  5. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
  6. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.
  7. Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder.
  8. Saute for a while and add maize flour into it.
  9. Stir constantly to roast the flour until it gets little dark in color.
  10. Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals.
  11. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.
  12. Add 1 cup water and some green coriander as well.
  13. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.
  14. Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough.
  15. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
  16. Meanwhile preheat a tawa. Pinch some dough and roll into a round shape.
  17. Wet your hands with some water and flatten the dough ball into a chapatti. 18. Very gently place this rolled roti on the tawa.
  18. When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
  19. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.
  20. Place the roti on a bowl placed over a plate.
  21. Apply some ghee over it. Likewise prepare rest of the rotis.
  22. You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet.
  23. Also, apply some water on the dough ball.
  24. Place a dough ball over it.
  25. Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin.
  26. Very gently separate the roti from a polythene sheet.
  27. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.
  28. Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.