U mean sarson ka saag wala saag? Cream of spinach is easy...
Well Saag has tens of different varieties. Which Saag? SursauN kaa saag (mustard leaves), Thipperaan daa saag (Turnip or collard leaves) and so on ...
Thye sell sursaun kaa saag with corn bread (javar ki roti) and lassi in some parts of Pakistan.
I see a lot of gas in your future. May I suggest extra strength TUMS before and after the golden meal.
sarsoon ka saag and jawaar ki roti... waaaaah. sadi, if it's sarsoon ka saag, I think I kinda know what you're talking about. It's yellowish bean paste mixed with whey mixed with saag and spices and whatnot... never had it with yogurt tho..
Sadi sobi and sharara are you two from gujar khan??????? i've heared of the place my relatives in pakistan don't live tooo far from there......
i'll ask my mum to make it tonight.......muh mein paani agaya
all of those who haven't tried it ......pls try it!
cool munda, how are we gonna try it..i searched it all over the net..even in pakistani recipe books..but can't find the recipe..so if you can just ask your mom to write you a recipe on paper..and maybe you can type it for folks like us..i'll be happy :)
Oh sorry guys - completely slipped my mind. I'll ask her tonight n post it as soon as she tells me.
Sadi Sobi
I'm still waiting for recipe
how long it takes you to fulfill your promise......?(if i may ask )
:)
Oh sorry guys - completely slipped my mind.
Sobz, why things slip off you so much?
Jesus wept! You guys are so impatient! I told you I’d get it for you and I will 
Gimme time. I’ve been rowing with her for the last fortnight or so, but we’re about to make up (I think)
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Re: Lassi Na Saag
Salams, I hope this finds those people who wanted to know how to make this dish.
I had seen some very random ‘recipes’ for this which I think must be someone pulling your leg cos I’ve certainly never heard of opium or cannabis in it! Unless you want to get off your head.
Those of you from Gujar Khan are right - this is a regional dish and is common in the Pothowar (which is the region Gujar Khan is in) and the Pahar (which is where some of Azaad Jammu and Kashmir sits) therefore people from Mirpur, Kotli and surrounding areas will also be familiar with this dish whereas people from Punjab, central and southern Pakistan wouldn’t be as familiar unless they knew people from these northern regions.
I learnt to make this from my mum years ago as its one of my all-time favorites. I have adapted this very slightly over the years, mostly using some ‘cheats’ to make it easier. It is not a complicated dish at all. I think people feel like it is because its in two stages and the yogurt mix or ‘lassi’ can curdle, but it’s never happened to me.
For a large serving to feed a family you will need the following:
250gs of frozen spinach
1 and 1/2 to 2 medium onions
8 cloves of garlic
1 heaped teaspoon red chili powder OR 1 fresh green chili and 1/2 teaspoon red powder OR two fresh green chilies (I’m generous with the chili because the yogurt cools it down so find I need more than I would use in other dishes but depends on your own taste) ½ teaspoon haldi powder
1 heaped teaspoon of anar dana (dried pomegranate powder)
2 teaspoons of salt
350 - 400gs of yogurt
Equiv volume of water (for example if the 400gs of yogurt fills two mugs then use two mugs of water)
2 teaspoons of cumin seeds (z/jeera seeds)
1 teaspoon of coriander powder
1 - 2 teaspoons of dried methi leaves
1 teaspoon plain flour
Cooking oil
Method
Defrost spinach by taking it out of the freezer and leaving in a bowl for a couple of hours
When the spinach is defrosted drain all the water
Finely chop the onions - (As a cheat I use a hand blender/ chopper to do this as its quicker and chops them into very small pieces. Note: You do not want to blend these into a paste just small pieces).
In a large pan add 1 tablespoon of oil and turn the heat to medium high, after a few seconds when the oil is hot add the chopped onions, they should cook till they are golden brown and soft (approx. 10 mins on a med-high heat). Add more oil or turn the heat down slightly if needed.
Now add another tablespoon of oil and add the garlic chopped into small pieces (I chop them with a knife). let the garlic cook for another 10 mins. (If you are using fresh chilies chop and add them straight after the garlic)
Now add the cumin seeds and after a couple of minutes when they have started to turn darker brown add another table spoon of oil, all the spinach, the salt, chili powder, haldi powder, anar dana powder, coriander powder and give it a good stir.
You should let the spinach cook until it becomes dry, this can take up to 20 mins. When it becomes so dry that it starts to sick to the base of the pan give it a stir to avoid burning. Turn the heat off.
Stage two
In a mixing bowl add the yogurt and water and using a hand held whisk (not electric!) give it a good whisk till the yogurt and water are completely combined and a smooth consistency. You don’t want and lumps of yogurt remaining. A minute of whisking is enough. In a cup add a teaspoon of plain flour and transfer a small amount of the yogurt mix to the cup. Stir the flour and yogurt till you get a thin paste and no lumps of flour remain. Now add the paste back to the bowl and whisk again for a couple of minutes till you are satisfied there are no lumps and the paste is combined with the yogurt.
Now the ‘tricky’ bit. Quickly put the pan back on to a medium heat. Pour in all the yogurt mix and immediately start stirring with a spoon (such as a wooden spoon). You must stay with the pan at this point and keep stirring until its starts to get really hot and you can begin to see bubbles. Once you know that it has started to boil (DO NOT let it turn into a rigorous boil or you will burn the yogurt!) turn the heat down to simmer. Keep stirring for a few more minutes after turning the heat down. Now turn the heat all the way down to its lowest point, put the lid on your pan and let it simmer for 10 mins. You can give it a stir in between if you want.
Add the dry Methi leaves, give it a final stir and turn the heat off completely.
You may also want to add fresh coriander but I don’t personally.
It is now ready to eat 
Enjoy
It sounds complicated but I think the whole thing takes me around one hour to make.
Re: Lassi Na Saag
^^^ thanks! that actually sounds fairly simple to do. Could I use fresh spinach instead of frozen? And what are methi leaves, and can I leave them out? (cus I dunno what they are…!)
Re: Lassi Na Saag
^ I think its cilantro
Re: Lassi Na Saag
Methi is fenugreek in English. Cilantro is hara dhaniya…very different flavor.
Lassi Na Saag
Gandlaan da saag te makhan makai,
Re: Lassi Na Saag
Its a 10 yera old thread!!!
Re: Lassi Na Saag
old yogurt ko blend karo, lassi bana lo
lassi ka ssaag gujjar khan sy le ke murree , kashmir tak ke loog pakaty hain
ingredient
one bunch palak
one bunch shaljum, moli ke green leafs, only,
one bunch sarsoon
inn sub ko wash kar ke boil karen 5 minutes tak
phir drain kren pani
or again lassi add karen iss main or pakana rakh dain choly peh halki aanch peh
salt, chili, powder, khushak dhaniya, according to taste add karen
waisy saag main hari mirch achi rehti hai
cook karen jub achi tarah gal gy to blend karen achi tarah
takeh lassi mix ho jay or saag bhi
garlic ka tarkah lagain or khain
Re: Lassi Na Saag
i adore sarson ka saag, i can make it dry without the lassi, however have been waiting for someone to share an easy way to make this. sarson is mustard leaves and its yummy.