Sarson da Saag Punjabi cookery ka ek pramukh hissa hai, aur yeh saag makki di roti ke saath serve hota hai. Yahan aapko Sarson da Saag banane ki ek introductory form milti hai
Samagri
Sarson( Mustard flora) 500 grams
Bathua( Chenopodium reader) 250 grams
Palak( Spinach) 250 grams
Makki ka atta( Cornmeal)1/2 mug
Adrak( gusto) 1 teaspoon( grated)
Lehsun( Garlic) 6- 8 cloves( diced)
Hari mirch( Green chilies) 2- 3( diced)
Pyaaz( Onion) 1 medium- sized( finely diced)
Tamatar( Tomato) 2 medium- sized( diced)
Desi ghee( Clarified adulation) 2- 3 soupspoons
swab to taste
Lal mirch( Red chili greasepaint) 1 tablespoon
Haldi( Turmeric greasepaint)1/2 tablespoon
Garam masala1/2 tablespoon
Instructions
Sabse pehle, sab sabziyan( sarson, bathua, palak) achhe se dho kar barik kaat lein.
Ek badi bartan mein paani garam karein aur usmein sabziyan daal kar ubaal aane tak pakayein. poke sabziyan girl jayein, unhe chhanni se nikal kar thanda paani mein daal dein.
Ab sabziyan achhe se mix kar lein ya mixie mein pees lein. Isme makki ka atta bhi daal kar ache se blend karein.
Ab ek kadhai mein desi ghee garam karein. Usmein adrak, lehsun, hari mirch aur pyaaz daal kar bhunein.
poke pyaaz golden brown ho jaye, usmein tamatar daal kar achhe se bhunein.
Ab ismein red chili greasepaint, haldi, aur swab daal kar blend karein.
Iske baad blended saag ko is masale ke saath milayein aur dhire- dhire pakayein.
poke saag acche se pak jaye aur ghee alag ho jaye, usmein garam masala daal kar blend karein.
Sarson da Saag taiyar hai. ise makki di roti ya parathe ke saath serve karein.
Aap is form ko apne swaad ke anusaar acclimate kar sakte hain. Enjoy your Sarson da Saag!
Sarson da Saag banate waqt kuch common miscalculations ko avoid karna important hai. Yahan kuch galtiyan aur unka result diya gaya hai
Sabziyon ko achhe se saaf na karna
Mistake Agar sabziyon ko saaf nahi kiya gaya hai, toh saag mein mitti ya kachra aa sakta hai.
result Sabziyan achhe se dho kar hi use karein.
Overcooking
Mistake Sabziyon ko zyada ubalne se unka chimed aur swaad dono kharab ho sakte hain.
result Sabziyan ubalne ke baad turant thanda paani mein daal dein. Overcooking se bachne ke liye dhyan rakhein.
Masalon ka sahi istemal na karna
Mistake Agar masale ya proportion galat hain, toh saag ka swaad kharab ho sakta hai.
result Masalon ka sahi istemal karein aur unka sahi proportion maintain karein.
Ghee ka istemal na karna
Mistake Sarson da Saag mein ghee ka istemal na karne se traditional Punjabi swaad nahi aayega.
Solution Desi ghee ka istemal karein, lekin matra mein control mein rakhein.
Makki ka atta ka sahi istemal na karna
Mistake Makki ka atta ko saag mein zyada daalna ya kam daalna.
result Makki ka atta saag ko cake karne ke liye hai, iska sahi istemal karein.
Tamatar girl jana
Mistake Agar tamatar zyada pak jayein, toh saag ka taste sour ho sakta hai.
result Tamatar saag mein thoda sa daalne ke baad achhe se blend karein aur overcooking se bachayein.
Bina chhanni ke mix karna
Mistake Agar sabziyan achhe se mix nahi ki jati, toh saag mein patte reh ja sakte hain.
result Sabziyan mix karne se pehle unhe achhe se chhanna ya strain karna bhool na jayein.
In tips ko follow karke aap Sarson da Saag banane mein aur bhi mahir ho sakte hain.
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