Dhaba Style Authentic Sarson Ka Saag Recipe. (ढाबा स्टाइल सरसों का साग)

Описание: Dhaba Style Authentic Sarson Ka Saag 🥬🔥

Step into a winter wonderland of flavor! This isn’t just a dish; it’s a cultural heirloom. Imagine a velvety, emerald-green reduction of mustard leaves, slow-cooked to perfection with earthy spices and finished with a "tadka" that fills the whole house with longing. It is the bold, leafy soul of North India, traditionally paired with a crusty Makke di Roti.

🛒 Ingredients You’ll Need:

The Green Gold (The Pressure Cooked):
• Mustard Greens (Sarson): 250g (The pungent, peppery star).
• Spinach (Palak): 100g (For smoothness and color).
• Bathua (Chenopodium): 50g (Traditional earthy depth—if unavailable, use radish greens).
• The Thickener: 2-3 tbsp Makki ka Atta (Maize flour) for that signature nutty body.
• Methi 100 gm
• Ginger garlic paste 1 tsp
• Salt as per taste
• Water 1/2 cup

The Pungent Tempering (The Subji):
• Amrutva Cold-pressed Mustard Oil: 2 tbsp (To keep it authentic and sharp).
• The Aromatics: ½ cup Onions (finely chopped), 2-inch Ginger (julienned), 8-10 cloves of Garlic (don’t be shy here!), and 3-4 Green Chillies.
• 3 Chopped tomatoes

The Seasoning:
• A pinch of Hing (Asafoetida).
• Red chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Dhaniya jeera powder 1/2 tsp
• Garam masala 1 tsp
• Yellow corn flour 1 tbsp
• Salt as per taste
• Makke di roti for serving
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👩‍🍳 Simple Step-by-Step Method
1. The Green Clean: Thoroughly wash all the greens. Roughly chop them and pressure cook with a splash of water, a few cloves of garlic, and green chillies for 2-3 whistles until soft.
2. The Traditional Mash: Once cooled, coarsely blend the greens. Pro Tip: Don't turn it into a fine smoothie! It should have a slightly coarse, rustic texture.
3. The Sizzling Tadka: In a pan, heat Amrutva cold-pressed Mustard Oil. Add the hing,
4. Sauté the onions, ginger, and tomatoes until they turn a deep golden brown (almost caramelized).
5. The Fusion: Pour this aromatic tempering over the simmering greens. Add salt and a pinch of red chilli powder. Let it bubble for another 5 minutes so the flavors marry.
6. Add Makke ka aata (yellow corn flour) to the gravy & cook for 2-3 minutes.
6. The Royal Finish: Serve piping hot with a massive dollop of white butter (Makhan).

✨ Why this works?
The secret is the slow-simmering with yellow corn flour. While Amrutva cold-pressed Mustard oil provides the initial punch, the Makke ka Atta acts as a bridge, mellowing the bitterness of the greens and creating a creamy, cohesive texture without any dairy. It’s high-fiber, nutrient-dense, and pure comfort.

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