What do you love about winter? For me winter is lovely because the vegetable markets are full of green and delightful mustard. You must be wondering; why feel happy about mustard of all things? The reason is that mustard is the main ingredient in nutritious and tasty Saagh cooked in all Punjabi houses.
Today I will share the recipe for traditional Saagh. An interesting fact is that Saagh does not have an English word. Saagh is best eaten with a bit of butter melting over the top and paired with fresh roti.
if you eat just one exotic meal this winter; let it be Saagh, I promise you will not be dissapointed!
Saagh is not only tasty but also has nutrients with the following benefits:
- High Levels of Antioxidants.
- Detoxifies Your Liver and Blood.
- Helps Lower Cholesterol.
- Packed with Phytonutrients.
- High in Fiber.
- High in Bone-Building Vitamin K.
- Good Source of Immune-Boosting Vitamin C.
- Provides Skin & Eye Health Protection
Mustard leaves with soft stalk (Saagh ki gandal) – 1Kg
Spinach – 250 grams
Chenopodium album (Bathua) – 125 grams
Dill (Soye) – 125 grams
Daikon Radish Leaves (Mooli key patey) – 250 grams
Carrot leaves- 125 grams
Green Coriander- 125 grams
Turnip leaves- 125 grams
Green chili – 10
Ginger paste – 1 inch piece- cut in small pieces
Onion- 2 big onions –cut
Maize or gram flour – 2 to 3 tbsp
Red chili powder- 1 tea spoon
Salt – 1 tea spoon
Ghee or oil – 5 serving spoons
Wash and clean all the leaves and chop very finely. Also chop the green chilies.
Place all leaves in the pressure cooker and add 1 litre. of water, salt and red chilies and chopped green chilies. Cook for 15 minutes after the cooker’s whistle starts blowing.
Open the lid of pressure cooker and put half of the vegetables in the mixer or food processer and mix till it is smooth. Pour it in the back in the cooker with the rest and mix well. Now add the gram or maize flour and mix well with a spoon. Let it boil for 5 minutes and keep stirring.
Now the essential part of Saagh is ready.
Now in a separate cooking utensil put the oil or ghee and put the onions in it. When onions are soft put ginger and fry it as well. Now put the cooked Saagh into it and keep stirring for 5-10 minutes.
Scrumptious Saagh is ready to eat. Mmm… My mouth is now watering. Hurry up and serve with fresh roti.
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