Sarson ka saag paneer bhurji By Sucharita Tripathy

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Sarson ka saag paneer bhurji

Why only Palak will have Paneer ? Here goes my recipe with Sarson ka Saag with Paneer Bhurji
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Serves

4 Servings

Cooking Time

30 Mins

Meal Type

MAIN COURSE

Rate This Recipe10

INGREDIENTS

  • Ingredients
  • To Pressure Cook
  • 1 bunch of mustard leaves
  • 250 grams mixed greens spinach , radish leaves
  • 1 medium onion, chopped
  • 5-6 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 green chilies, or to taste, chopped
  • 2 medium tomatoes, chopped
  • 1/2 white radish (mool1/2 teaspoon red chili powder
  • 1 teaspoon salt, or to taste
  • 1.5 cups water
  • 2 tablespoons maize flour (makki ka attTempering/Tadka
  • 2-3 tablespoons ghee
  • 1/4 teaspoon hing
  • 3-4 large garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 dried red chilies
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Paneer

PREPARATION

  1. 1

    Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
  2. 3

    Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
  3. 5

    Pressure cook on high heat For 4-5 whistles until everything is soft and done.
  4. 7

    Open the pressure cooker and then use an hand blender to blend to paste when cooled .
  5. 8

    Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
  6. 9

    Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
  7. 11

    For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
  8. 13

    Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and paneer crumble and mix.
  9. 15

    Transfer the tadka/tempering to the saag and mix.
  10. 16

    Serve sarson ka saag with makki roti, sliced onion, jaggery and butter.
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