AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


500 gms Mustard leaves, 200 gms Bathua, 300 gms Radish leaves, 200 gms Spinach leaves, Water, For the Base , 1 Onion, 2 tbsp Ghee, 2 Dried Red Chillies, 1 tsp Carom seeds, 1 tsp Cumin seeds, 5 Garlic Cloves, Some sliced Ginger , 2-2 Green Chillies sliced , 2 tsp Ginger Garlic paste, 1 cup Makka Flour, 1 Tomato, 1 tsp Red chilli powder, Salt, 1 tsp Coriander powder, 2 tsp chopped Radish, 2 tbsp White Butter.

Procedure

Chop and boil leaves of mustard, bathua, radish and spinach in water. When soft, put them in a blender and make fine puree or use a hand blender . In a pan , warm ghee add dried red chillies, green chillies , sliced ginger , carom seeds, cumin seeds and fry. Add garlic cloves (smashed) , chopped onions and fry till golden brown. Then add ginger garlic paste, Makka flour, chopped tomato, red chilli powder, salt, coriander powder, chopped radish and sauté. Add puree of saag, white butter and cook till rawness of saag puree vanishes. Add more butter on top and serve hot with reddish and Makka roti . Put some ghee and jaggery on roti for typical Punjab taste .

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