In this Episode, Learn how to make Sarso ka Saag. A video tutorial by chef Ruchi Bharani. Sarso ka Saag is a North Indian winter delight. It is a dish from Punjab and eaten with makki ki roti (Indian maize flat bread ) or Poori and a dollop of fresh butter. Along with jaggery (Gur). Healthy and nutritious Sarso ka sag is made with a combination of Sarso (Mustard) and Palak (Spinach). All these green vegetables make it a value meal for children and elders. <br /><br />Ingredients: <br />2 small chopped Onions <br />5 cloves of Garlic <br />1 piece Ginger <br />5 Green Chillies <br />2 sticks of Cinnamon <br />2 - 3 Cloves <br />1 Bay Leaf <br />4 - 5 Peppercorns <br />Salt <br />1/4 tsp Asafoetida (Heeng) <br />1 tsp Cumin Seeds <br />1/2 tsp Red Chilli powder <br />1/4 tsp Turmeric powder <br />1/2 tsp Coriander and Cumin seed powder <br />1 tsp Garam Masala <br />1 finely Chopped Tomato <br />1 & 1/2 tbsp Cream <br />1 & 1/2 tbsp Clarified Butter (Ghee) <br />750 gms of Mustard Leaves <br />250 gms of Spinach <br />2 Tomatoes boiled & pureed <br />1 & 1/2 tbsp Maize Flour (Makai Ka Atta) <br /><br />Method: <br />- Take 1 & 1/2 litres of water in a pot and boil it <br />- Blanch the leaves in the water for about 5 - 6 mins and strain all the water <br />- Meanwhile make the onion paste with onions, ginger, garlic and green chillies and grind it into a smooth paste. <br />- In a heated pan, add clarified butter, cumin seeds, cloves, cinnamon sticks, bay leaves, peppercorns. <br />- Once it starts crackling, add asafoetida and onion paste. <br />- Stir and cook this whole thing for about 5 - 6mins on slow flame <br />- Till the time it is cooking, make puree of the blanched leaves. <br />- Add the maize flour to the onion mixture in the pan which would help the gravy to become thick. <br />- Add chopped tomatoes, tomato puree and cook it in low flame for about 6 - 7mins. <br />- Add Red chilli powder, coriander & cumin seed powder, turmeric powder, garam masala and mix everything well. <br />- When the mixture is nice and dry, add the mustard and spinach leaves puree and mix everything well. <br />- Add little water, stir it and mix it well and add salt to taste. <br />- Add cream and cook it for another 2 - 3mins <br />- Plate it and Serve it hot with makki ka roti
