Right i have recently learnt to make makai roti and i need to make sarso ka saag, but im new to cooking and need to know, is sarso kar saag different from the normal spinach saag we make.
also, can you let me know how to make this
Re: sarso ka saag
By El Topo
For the saag, I chop green mustard leaves, fresh spinach, collared greens, cabbage, (and sometimes broccoli and brussel sprouts too) and boil them in a large pan, mixing regularly, until most of the water has evaporated and they are mushy. To this, I slowly add cornmeal flour until the texture of the mush becomes smooth. Then it stays on a low heat for ages, until the cornmeal gets properly mixed/cooked, and the texture becomes as I want it; properly consistent and smooth like traditionally punjabi style. In a separate pan I do a turka of onion,spring onion, green chilli, ginger, garlic, and tomato. This eventually gets added to the saag, and it stays on the gas a little longer for it all to meld together.
So, yeah, it’s not hard, just terribly time consuming and mixing the greens properly is a pain on the arms.