Thank you for this! … Thank you for this! My Mom ALWAYS makes Saag w/ Maki roti..i always wondered how she made it! Seems easy enough! BTW, for those of u who are wondering where u can get mustard or spinach leaves…try the frozen section. IT will work just as good.
frozen spinach is … frozen spinach is not as good as fresh but for lazy ones like me, it’s great.
also you can add it with a pinch of salt to yogurt in summer to really cool you down.
Hi Chef, Nice work. … Hi Chef, Nice work. May i give a tip.. excuse me if i am wrong, but if you dont blend the saag in blender, just mash it with your flat spoon, while you are cooking it in the pan. you may have to cook it for a little more while to get that consistency. moreover, if you add the desi ghee onion chilli garlic tarka from top sizzling at a high temp to give it a little burnt taste. please try it.
At 2:40, that’s not … At 2:40, that’s not 1.5 tablespoons of ‘desi ghee’. That’s more like at least 2 ounces (60g or 60 ml).
I’m glad that you clarified that we can remove the mustard stems. I love mustard greens and saarson saag in general. This is very similar to what I do, except that I cook it for a *LONG* time - 70 minutes! One thing to consider is that the mustard green has thick cell walls, and it requires longer cooking times. Next time, however, I’m going to try to cook for less time.
This recipe is spot … This recipe is spot on, by the way! Before, I was adding all kinds of masalas, spices, tomatoes, etc. Anyways, the finished recipe - what we have here - is much simpler and better than anything that I could have done. Here are my final thoughts about this show:
1. I think that the onions *may* have been overcooked(?). Not burnt, but overcooked(?).
2. Only cook the garlic/ginger for very few seconds, not very few minutes. You’ll lose all the flavor of the ginger if cooked too long.
This typically Punjabi (North Indian) dish with Makki Ki Roti
April 11th, 2008 at 7:59 pm
first to comment!!!
first to comment!!!
April 11th, 2008 at 8:20 pm
nice 1.
- usually …
nice 1.
- usually i just get spinach & vah-reh-vah seasonal herbs & chop fine (no paste).
- lightly fry in butter-ginger/grlic-spices
- and then add beaten eggs to puff it up. stick it in a low-med oven for 5 to 10 minutes for a great quick quiche!
balleh balleh.
i wish i was Inian, best next thing, visit: sursangat(dot)com
April 11th, 2008 at 11:15 pm
Where do you get …
Where do you get this sarson ka plant????? ?:(
April 12th, 2008 at 3:16 am
Congratulations on …
Congratulations on completing 200+ recipes.
Great going
April 12th, 2008 at 9:58 am
where do you get …
where do you get mustard leaves? is this sold in safeway, fredmeyer etc?
April 12th, 2008 at 9:16 pm
hmm..if not wrong, …
hmm..if not wrong, i have seen mustard leaves at Jewel Osco. Hope it can help you.
April 13th, 2008 at 2:38 am
Thank you for this! …
Thank you for this! My Mom ALWAYS makes Saag w/ Maki roti..i always wondered how she made it! Seems easy enough! BTW, for those of u who are wondering where u can get mustard or spinach leaves…try the frozen section. IT will work just as good.
April 13th, 2008 at 2:54 am
when my mum used to …
when my mum used to make Sarson Ka Saag..i thought it was tooo difficult. But it is so easy as you teach us..Thanks so much.
April 13th, 2008 at 12:29 pm
frozen spinach is …
frozen spinach is not as good as fresh but for lazy ones like me, it’s great.
also you can add it with a pinch of salt to yogurt in summer to really cool you down.
April 15th, 2008 at 12:12 am
Hi Chef, Nice work. …
Hi Chef, Nice work. May i give a tip.. excuse me if i am wrong, but if you dont blend the saag in blender, just mash it with your flat spoon, while you are cooking it in the pan. you may have to cook it for a little more while to get that consistency. moreover, if you add the desi ghee onion chilli garlic tarka from top sizzling at a high temp to give it a little burnt taste. please try it.
April 27th, 2008 at 10:30 am
Looks delicious!
Looks delicious!
April 27th, 2008 at 5:59 pm
wow dude balle …
wow dude balle balle …..mast hai saag…
May 23rd, 2008 at 11:48 am
I live in London. …
I live in London. Where can I get the mustard greens?
May 25th, 2008 at 4:50 pm
wonderful dish.. …
wonderful dish.. you made me hungry..
June 16th, 2008 at 2:36 pm
where do u get …
where do u get sarson ka saag in carlotte nc
July 11th, 2008 at 6:00 am
At 2:40, that’s not …
At 2:40, that’s not 1.5 tablespoons of ‘desi ghee’. That’s more like at least 2 ounces (60g or 60 ml).
I’m glad that you clarified that we can remove the mustard stems. I love mustard greens and saarson saag in general. This is very similar to what I do, except that I cook it for a *LONG* time - 70 minutes! One thing to consider is that the mustard green has thick cell walls, and it requires longer cooking times. Next time, however, I’m going to try to cook for less time.
July 11th, 2008 at 6:08 am
This recipe is spot …
This recipe is spot on, by the way! Before, I was adding all kinds of masalas, spices, tomatoes, etc. Anyways, the finished recipe - what we have here - is much simpler and better than anything that I could have done. Here are my final thoughts about this show:
1. I think that the onions *may* have been overcooked(?). Not burnt, but overcooked(?).
2. Only cook the garlic/ginger for very few seconds, not very few minutes. You’ll lose all the flavor of the ginger if cooked too long.
July 22nd, 2008 at 9:45 am
Food Lion , Walmart …
Food Lion , Walmart ,Harris Teeter and Kroger all carry Mustard Greens..i usually buy mine from Food Lion as its the closest.