Mixed Saag-Food Fusion

English/Urdu Recipe

Paani (Water) 2-3 cups

Saarso ka saag (Fresh mustard leaves) 1 kg

Palak (Spanish) 1 bunch

Bathua saag (Goosefoot) 1 bunch (Optional)

Taza methi (fenugreek leaves) 1 small bunch

Lehsan (Garlic) 12-15 cloves

Hari mirch (Green chili) chopped 8-10

Namak (Salt) 1 & ½ tsp

Makkai aata (Maize flour/Cornmeal) 2-3 tbs
For Tarka:
Oil 1 tbs Makhan (Butter) 2-3 tbs Lehsan (Garlic) Sliced 1 tbs Sabut lal mirch (Button red chilli) 7-8 Adrak (Ginger) Julienne 2-3 tbs
Wash saarso saag, spanish,bathua saag and fresh fenugreek seeds properly and cut them all.

In pot,add water,saarso saag,spanish,bathua saag,fresh fenugreek seeds,garlic cloves,green chili (chopped) and salt,mix well and bring it to boil.

Cover and cook on low flame cook for 2-3 hours.

After cooking, blend the whole mixture with hand blender, add maize flour,stir well and cook until saag thickens,set aside.

For tarka,in frying pan,heat oil and butter,add garlic,button red chilies and ginger julienne and sauté until light brown.

Now add this tarka into saarso saag.

Saarso saag is ready,serve with makai roti.


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