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Traditional Punjabi Saag Recipe

Discussion in 'Cuisines of India' started by ChennaiExpress, Nov 22, 2016.

  1. ChennaiExpress

    ChennaiExpress IL Hall of Fame

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    This is in Punjabi but ingredients are in English.

    At end of video she mixes cooked saag (spinach) with the Turkha (onion spices mixture)


    I don't understand how long these two are supposed to cook together before adding slice of butter.

    Any idea?


     
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  2. Madhumagie

    Madhumagie Silver IL'ite

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    Hi

    After adding cooked blended sag to the tadka you get a cooked aroma , just taste lil you will know its done , add the butter in the end and serve immediately.

    My sasuma is a Punjabi and she cooks yummy sag authentic ( no brocoli she uses cabbage lil size of a cricket ball , methi leaves small bunch palak small bunch and sarson ka baji 2 big bunches)

    Its bit different from the video but this is how generally they make sag, my sasuma dont cook in cooker , she boils all the baji with tomato jeera kali mirch cabbage methi leaves palak leaves thoda sa hing and besan stirred in a cup of water and poured into the above lasun the more you put the tasty it will be usually a cup for the above quantity and also 2 inches of ginger , 10 green chillies. she keeps in low flame till everything is cooked , allow it to cool and then grind , dont add water while you grind , in the end she gives makan dha tadka , and trust me its yummy heavenly to taste and eat with makki ka roti .
     
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  3. radv

    radv Gold IL'ite

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    Besan sounds good. Will try next time I make this sag. Thank you for sharing this recipe.
     
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  4. ChennaiExpress

    ChennaiExpress IL Hall of Fame

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    I will incorporate this .... it will be first time I am cooking saag ....

    learning to cook makki ka roti is next!
     
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