Tuesday, 25 October 2016

Sarson Ka Saag #sikandalouscuisine

I received the first lot of tender green mustard leaves from my farm and like a typical Punju , got majorly excited - for us Sarson da Saag , Makki Roti and white butter is the ultimate winter lunch treat !

This simple and rustic recipe is from Jiggs Kalra's fabulous cookbook PRASHAD. I love the recipe for its simplicity and trust me , it's so delicious . I have altered the cooking method which I have mentioned below.

1 Kg Mustard / Sarson Leaves - Wash leaves , peel stem , discarding the hard ones. Chop leaves and stems coarsely .
250 Grams Spinach.
8 Green Chilies Chopped.
60 Grams Ginger - Sliced .
2 Tablespoons Makki ka Atta ( I don't add ).
1 Teaspoon Chili Powder ( I used whole dried red chilies ).
225 Grams White Butter .
Jiggs Sir cooked the saag the traditional way by boiling it for 115 minutes , making puree , then adding half the butter , cooking more and then the tempering . Which is the method I too followed earlier - often getting it cooked 6-8 hours over a dyeing fire in my garden - now however all that is consigned to the flames and here is my method below.

I pressure cooked the greens , half the ginger and some chilies for 4 whistles , shut the flame and allowed it too cool down. Then I pureed half the saag , mixed it with the balance saag , added 100 grams of white butter and cooked it covered 20-30 minutes.

Next prepare the tempering - take balance white butter , heat , add rest of the ginger and chilies , cook for 2 minutes over low heat , poured this over the saag , cooked another 5 -10 minutes to blend in all flavors and when serving I added 2 more tablespoons of white butter on top of the saag in the serving dish.

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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