पंजाबी स्टाइल का सरसो का साग बनाने का आसान तरीका | Sarson Ka Saag Recipe

पंजाबी स्टाइल का सरसो का साग बनाने का आसान तरीका | Sarson Ka Saag Recipe

Ingredients: 
INGRIDIRNTS BATHU LEAVES - 100 GM CHOPPED SARSON LEAVES - 100 GM CHOPPED SPINACH - 100 GM CHOPPED TOMATO - 1 CHOPPED ONION - 2 CHOPPED GHEE - 1/4 CUP TURMERIC POWDER - 1/4 TSP SALT TO TASTE JEERA - 1/2 TSP RED CHILLY POWDER - 1/2 TSP CORIANDER
Directions: 
METHOD TAKE A COOKER. ADD ALL CHOPPED LEAVES IN COOKER. ADD 1/2 CUP OF WATER AND CLOSE THE LID. PUT COOKER ON HIGH FLAME. COOK TILL 2 VESSELS. MEANWHILE WE WILL PREPARE GRAVY.ADD CHOPPED ONIONS AND GRIND IT  TO MAKE PASTE.ONION IS GRINDED. TAKE OUT IN BOWL. ALSO GRIND TOMATO IN MIXI. TOMATO PASTE IS READY.PUT A PAN ON HIGH FLAME. ADD 3 TBSP OF GHEE. WHEN GHEE ID HEATED ADD GAEERA . ADD PINCH OF ASAFEATIDA AND ADD GINGER CHILLY GARLIC PASTE. MIX WELL AND COOK IT FOR 2 MINUTES. ADD ONION PASTE. COOK IT FOR 2 MINUTES .ADD TOMATO PASTE MIX WELL. ADD CORN FLOUR,TURMERIC POWDER,RED CHILLI POWDER,CORIANDER POWDER. MIX WELLAND KEEP THE FLAME MEDIUM. CLOSE THE LID AND COOK FOR 2 MINUTES. COOK TILL GHEE STARTS SEPARATING . COOKER  IS COOL DOWN . TAKE OUT BOILES IN A MIXER JAR. REMOVE WATER AND ADD INTO MIXER JAR AND GRIND IT. ADD LITTLE BOILED WATER AND GRIND IT PROPERLY. GRIND IT AGAIN MIXER FOR SMOOTH PASTE. SMOOTH PASTE IS READY. ADD SMOOTH PASTE IN GRAVY AND MIX IT WELL. ADD GARAM MASALA AND SALT TO TASTE. CLOSE THE LID AND COOK FOR 2 MINUTES. CHECKAFTER 2 MINUTES SAAG IS READY. TURN OFF GAS AND SERVE IN SERVING BOWL AND ENJOY IT WITH MAKKE KI ROTI. METHOD TAKE A COOKER. ADD ALL CHOPPED LEAVES IN COOKER. ADD 1/2 CUP OF WATER AND CLOSE THE LID. PUT COOKER ON HIGH FLAME. COOK TILL 2 VESSELS. MEANWHILE WE WILL PREPARE GRAVY.ADD CHOPPED ONIONS AND GRIND IT  TO MAKE PASTE.ONION IS GRINDED. TAKE OUT IN BOWL. ALSO GRIND TOMATO IN MIXI. TOMATO PASTE IS READY.PUT A PAN ON HIGH FLAME. ADD 3 TBSP OF GHEE. WHEN GHEE ID HEATED ADD GAEERA . ADD PINCH OF ASAFEATIDA AND ADD GINGER CHILLY GARLIC PASTE. MIX WELL AND COOK IT FOR 2 MINUTES. ADD ONION PASTE. COOK IT FOR 2 MINUTES .ADD TOMATO PASTE MIX WELL. ADD CORN FLOUR,TURMERIC POWDER,RED CHILLI POWDER,CORIANDER POWDER. MIX WELLAND KEEP THE FLAME MEDIUM. CLOSE THE LID AND COOK FOR 2 MINUTES. COOK TILL GHEE STARTS SEPARATING . COOKER  IS COOL DOWN . TAKE OUT BOILES IN A MIXER JAR. REMOVE WATER AND ADD INTO MIXER JAR AND GRIND IT. ADD LITTLE BOILED WATER AND GRIND IT PROPERLY. GRIND IT AGAIN MIXER FOR SMOOTH PASTE. SMOOTH PASTE IS READY. ADD SMOOTH PASTE IN GRAVY AND MIX IT WELL. ADD GARAM MASALA AND SALT TO TASTE. CLOSE THE LID AND COOK FOR 2 MINUTES. CHECKAFTER 2 MINUTES SAAG IS READY. TURN OFF GAS AND SERVE IN SERVING BOWL AND ENJOY IT WITH MAKKE KI ROTI. METHOD TAKE A COOKER. ADD ALL CHOPPED LEAVES IN COOKER. ADD 1/2 CUP OF WATER AND CLOSE THE LID. PUT COOKER ON HIGH FLAME. COOK TILL 2 VESSELS. MEANWHILE WE WILL PREPARE GRAVY.ADD CHOPPED ONIONS AND GRIND IT  TO MAKE PASTE.ONION IS GRINDED. TAKE OUT IN BOWL. ALSO GRIND TOMATO IN MIXI. TOMATO PASTE IS READY.PUT A PAN ON HIGH FLAME. ADD 3 TBSP OF GHEE. WHEN GHEE ID HEATED ADD GAEERA . ADD PINCH OF ASAFEATIDA AND ADD GINGER CHILLY GARLIC PASTE. MIX WELL AND COOK IT FOR 2 MINUTES. ADD ONION PASTE. COOK IT FOR 2 MINUTES .ADD TOMATO PASTE MIX WELL. ADD CORN FLOUR,TURMERIC POWDER,RED CHILLI POWDER,CORIANDER POWDER. MIX WELLAND KEEP THE FLAME MEDIUM. CLOSE THE LID AND COOK FOR 2 MINUTES. COOK TILL GHEE STARTS SEPARATING . COOKER  IS COOL DOWN . TAKE OUT BOILES IN A MIXER JAR. REMOVE WATER AND ADD INTO MIXER JAR AND GRIND IT. ADD LITTLE BOILED WATER AND GRIND IT PROPERLY. GRIND IT AGAIN MIXER FOR SMOOTH PASTE. SMOOTH PASTE IS READY. ADD SMOOTH PASTE IN GRAVY AND MIX IT WELL. ADD GARAM MASALA AND SALT TO TASTE. CLOSE THE LID AND COOK FOR 2 MINUTES. CHECKAFTER 2 MINUTES SAAG IS READY. TURN OFF GAS AND SERVE IN SERVING BOWL AND ENJOY IT WITH MAKKE KI ROTI. METHOD TAKE A COOKER. ADD ALL CHOPPED LEAVES IN COOKER. ADD 1/2 CUP OF WATER AND CLOSE THE LID. PUT COOKER ON HIGH FLAME. COOK TILL 2 VESSELS. MEANWHILE WE WILL PREPARE GRAVY.ADD CHOPPED ONIONS AND GRIND IT  TO MAKE PASTE.ONION IS GRINDED. TAKE OUT IN BOWL. ALSO GRIND TOMATO IN MIXI. TOMATO PASTE IS READY.PUT A PAN ON HIGH FLAME. ADD 3 TBSP OF GHEE. WHEN GHEE ID HEATED ADD GAEERA . ADD PINCH OF ASAFEATIDA AND ADD GINGER CHILLY GARLIC PASTE. MIX WELL AND COOK IT FOR 2 MINUTES. ADD ONION PASTE. COOK IT FOR 2 MINUTES .ADD TOMATO PASTE MIX WELL. ADD CORN FLOUR,TURMERIC POWDER,RED CHILLI POWDER,CORIANDER POWDER. MIX WELLAND KEEP THE FLAME MEDIUM. CLOSE THE LID AND COOK FOR 2 MINUTES. COOK TILL GHEE STARTS SEPARATING . COOKER  IS COOL DOWN . TAKE OUT BOILES IN A MIXER JAR. REMOVE WATER AND ADD INTO MIXER JAR AND GRIND IT. ADD LITTLE BOILED WATER AND GRIND IT PROPERLY. GRIND IT AGAIN MIXER FOR SMOOTH PASTE. SMOOTH PASTE IS READY. ADD SMOOTH PASTE IN GRAVY AND MIX IT WELL. ADD GARAM MASALA AND SALT TO TASTE. CLOSE THE LID AND COOK FOR 2 MINUTES. CHECKAFTER 2 MINUTES SAAG IS READY. TURN OFF GAS AND SERVE IN SERVING BOWL AND ENJOY IT WITH MAKKE KI ROTI.
Footnotes: 
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