FOR TARKA: *Oil (1tbsp) *Butter / Pure Desi Ghee (3 tbsp) *Garlic Cloves sliced (4-5) *Whole Button Red Chilli (8-10) *Cumin (1 tsp)
METHOD:
1.Take a mud pot, Add Water, Garlic Rough finely chopped, Ginger Rough finely chopped, Crushed Red Chilli, Red Chilli Powder , Turmeric Powder, Salt, Cumin (roasted & crushed), Whole Coriander (roasted & crushed), Green Chillies (roughly sliced), Tomato (finely sliced) and Onion (finely sliced). Mix well and bring it boil (on high flame). 2.Add musturd leaves chopped and Spanish leaves chopped. Mix Well (med low flame) and bring it boil then turn it low flame, cover & leave for (2.5 hours). During this time, keep stiring 3-4 times. 3.After 2.5 hours, blend well with help of hand blander or in blending jar. 4.Add Wheat Flour / Maize Flour / Cornmeal / Rice Flour, stir well and cook untill saag thickens and smooth (med low flame). 5.Now add Tarka and mix well. 6.Sarson Ka Saag is ready to eat with makai ki roti.
FOR Takra: *Add Oil & Butter, add in button red chilli fry 1-2 mins. *Add garlic fine sliced and cumin. Fry until in light golden. *Pour tarka in saag.
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