You know it is winter when the aroma of Sarson Ka Saag fills your home every second day. It is a sign for foodies to tuck into Makki Ki Rotis, paired with wholesome saag, topped with dollops of butter. And if you are already drooling, wait until you see Anushka Sharma’s latest indulgence. The Bollywood actor rang in the new year with her husband, cricketer Virat Kohli, and their daughter, Vamika, in Dubai. The power couple shared snippets of the trip on social media as well. While in Dubai Anushka noshed on mille-feuille, back home now the actor seems to be relishing a complete desi meal, full of seasonal treats.
Taking to her Instagram stories, Anushka shared a picture of her delicious meal of Sarson Ka Saag with Makki Ki Roti, besides patta gobhi (cabbage) sabzi. The saag had a cube of butter melting over it and it looked absolutely lip-smacking. Anushka doodled a heart over the image she shared. Take a look:
Doesn’t it look delicious and wholesome? A popular north Indian dish that is prepared particularly during the winter season, Sarson Ka Saag is made using vegetables like spinach, mustard greens, and collard greens. It is rich in vitamins, calcium, and potassium, besides being low in calories. It is paired with makki (maize flour) roti. ‘Sarso’ refers to ‘mustard’ and ‘saag’ means ‘greens’. This bright green dish carries the goodness of mustard leaves and spinach, making it a healthy delight. The spinach in makes it even more wholesome as it is rich in Vitamins A, C, and K, along with manganese and iron.
After reading the above, are you craving some saag now? We’ve got you covered. Here’s a recipe for you to try at home:
Ingredients:
- 1½ kg mustard leaves
- 250 gm spinach
- 250 gm bathua saag
- 50 gm corn flour
- 4 green chilli (chopped)
- 20 garlic cloves
- 3 onions
- 2-inch ginger
- 1 tsp turmeric
- 1 cup water
- 4 tbsp ghee
Method:
- Clean, chop, and wash all the greens.
- Now, in a pressure cooker or pan, add all the ingredients except corn flour.
- Cover the pressure cooker, and cook it for 6-7 minutes or more.
- If cooking in a pan, cover and let the greens cook until done.
- After that, pour the greens along with the stock and corn flour in a blender, and blend until they become smooth.
- In another pan, pour the puréed greens and simmer for a good 25-30 minutes.
For the tempering:
- In another small pan, heat oil or ghee.
- Add the chopped onions and fry until they turn light brown.
- Add the prepared saag.
- Stir and simmer for a couple of minutes. Serve hot.