Punjabi saag recipe in hindi

16-10-2016, 10:26

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palak saag recipe with step-by-step photos this palak saag recipe is much the same way i make sarson da saag. i don't get sarson in goa, and so i make the saag with green spinach and radish. and green spinach is excellent for your family&...

one punjabi delicacy combination i really like within the winters is sarson da saag (mustard vegetables) and makki di roti(flat maize flour bread ).

although our remain in delhi within the winters, we accustomed to make both sarson da saag and makki di roti almost once per week in your own home. and it might be awesome, with white-colored butter on the top of both roti and also the saag.

i wasn't a lover of punjabi food. i preferred my goan and south indian food always over punjabi food. but after getting married a punjabi man, i began to create, relish and savor punjabi cuisine.

initially, i had been really shocked to determine the amount of ghee covers the parathas after which to top up with butter after which finish of with lassi. an excessive amount of that i can handle :-

you may make the saag with any vegetables of your liking. a mix of green spinach and fenugreek leaves/methi can also be good. if you're able to get mustard leaves, make exactly the same recipe with mustard leaves, green spinach and bathua leaves (also referred to as chenopodium/goosefoot/fat hen in british)

i additionally made makki di roti to go together with the palak saag and also the recipe is published this link: makki di roti .

i've also made the saag in microwave once we ran from cooking gas. within the step-by-step publish i'll write the microwave method as well as in thenotes section below i've pointed out the typical cooking way of palak saag.

we usually make saag both at home and then ensure that it stays for several-4 days within the refrigerator. before serving, we temper the saag after which serve it using the rotis. actually the saag always is more enjoyable the following day.

green spinach vegetables or palak saag recipe below:

ingredients (calculating cup used, 1 cup = 250 ml)

2 couple of green spinach/palak, chopped
2-3 radish/mooli with tender leaves, chopped
1 large onion, chopped
2-3 medium size tomato plants, chopped
1 eco-friendly chili, chopped
1 " ginger root/adrak, chopped
5-6 garlic clove/lahsun, chopped
1 teaspoon red chili powder/lal mirch powder
2-3 tablespoons of butter or one or two butter sticks
1 tablespoons of maize flour/maki ka atta
½ cup water
salt

For tempering the saag for just two-3 servings:

1 medium-sized onion, finely chopped enough for saag intended for 2 people
1 small eco-friendly chili, chopped (optional)
1 teaspoon chopped ginger root (optional)
1-2 tablespoons of ghee/clarified butter

steps to make the recipe:

Preparing the Saag:

combine all of the vegetables, onions, tomato plants, ginger root-garlic clove-chili with water inside a microwave safe bowl and microwave for 7-8 minutes on high power.
add some butter, maize flour, salt and chili powder.
microwave again on medium power for 12-fifteen minutes.
when cooled, blend the entire mixture coarsely or easily. anything you prefer.
microwave the pureed mixture for 4-a few minutes on medium power.

Preparing the Tempering for just two-3 servings:

in another microwave safe bowl, try taking some ghee and microwave for 1-2 minutes.
add some onions and microwave for 7-8 minutes till they get light browned.
add some 2-3 small bowls of saag towards the browned onions and microwave for many 2-3 minutes more.
top the green spinach saag with homemade butter and serve with makki di roti.

meal: 4-5

step-by-step palak saag recipe in micro wave:

1. wash and chop the green spinach leaves.

2. perform the same goes with radish leaves. use fresh and tender radish vegetables. also peel the radish roots, chop them and increase the green spinach.

3. now add chopped onions, tomato plants, ginger root, garlic clove, eco-friendly chili with 1/2 cup water.

4. and microwave for 7-8 minutes on full power. following this add maize flour, red chili powder, butter and salt. observe that these components may also be added later to the pureed mixture. mix well.

5. again microwave for five minutes more.

6. i felt the necessity to microwave more, so again i microwaved the vegetables on medium power for five minutes.

7. but still i felt i must microwave more&.... you will notice just how much fluids the vegetables along with other veggies have released.

8. allow the whole mixture be cooled, after which blend all things in a mixer or blender either coarsely or easily, without adding water.

9. now microwave again for 4-a few minutes&... begin to see the difference below. the saag has thickened&...

10. for that tempering melt the ghee inside a microwave safe bowl on full power for one minute. add some chopped onions .

11. microwave for 7-8 minutes up until the onions turn an easy brown

12. add the quantity of saag that you're going for everyone. microwave for two or three minutes more.

13. top-up the serving bowls of saag with a few homemade white-colored butter and serve palak saag with makki di roti and a few onions and eco-friendly chilies.

couple of suggests note for palak saag recipe:

use fresh and tender vegetables. you don’t want the saag to become " floating " fibrous.

to cook the saag burning, follow this process:
1: add all of the vegetables, onions, tomato plants, ginger root, garlic clove, eco-friendly chilies with salt and water inside a deep pan or perhaps a pressure oven. add around 1 cup water towards the veggies.
2: prepare the entire lot within the pan for 7-ten minutes or perhaps in a pressure oven for several-4 minutes.
3: once cooled blend right into a smooth or coarse paste. add some saag in another pan and simmer for 7-ten minutes till it thickens a bit.

for that tempering, brown the onions in ghee after which add some saag into it. simmer for several-4 minutes. for any saag serving 2-3 people, 1 medium-sized onion is sufficient with 2 tablespoons of ghee for that tempering. the rest of the saag you are able to refrigerate and employ as when needed.

if you don't eat onions and garlic clove, you are able to skip the garlic clove and onions entirely. for that tempering, fry some ginger root using the ghee after which add some saag into it.

so try making the palak saag this winter season and tell me

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I happened in your web site while managing a look for mooli paratha you know what
i saved it on my small Favourites.

I’m loving each every recipes you have. I’m gonna as much as i'm able to.
Yet another factor, i’ve had a picky 3 year-old brat in your own home, my boy likes vareities trus me i’m not having enough ideas. would actually appreciate should you could publish some kiddie recipes.

Thanks Regards,
Sowmya

thanks sowmya for your lovely comments. i've some recipe for children, where one can also involve the children for making them, but they're all sweet recipes. i'll keep the request in your mind and publish some kiddie recipes both sweet and savory.

I'm a recent subscriber- have enjoyed studying all of the recipes up to now. Have attempted the rasam excellent and simple (important whenever you very little time as well as less persistence in the kitchen area!) Will attempt the saag in the winter months- hot at this time in Melbourne.