Simple Way to Prepare Award-winning Indian authentic mustard saag (leaves of mustard)#post 41

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Quick Indian authentic mustard saag (leaves of mustard)#post 41. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Indian authentic mustard saag (leaves of mustard)#post 41, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indian authentic mustard saag (leaves of mustard)#post 41 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Indian authentic mustard saag (leaves of mustard)#post 41 is Table serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Indian authentic mustard saag (leaves of mustard)#post 41 estimated approx Minimum 1hour.

To get started with this recipe, we must first prepare a few components. You can have Indian authentic mustard saag (leaves of mustard)#post 41 using 8 ingredients and 12 steps. Here is how you cook that.

#56 bhog In india specially "Punjab"is famous fo' mustard saag and corn paratha..I will introduce u with punjab's corn paratha in my further slide #post 41st

Ingredients and spices that need to be Make ready to make Indian authentic mustard saag (leaves of mustard)#post 41:

1. 1 bunch Mustard leaves
2. 1 inch Ginger piece
3. 4-5 Green chillies
4. 2 tbsp Jaggery sugar powder
5. 2 Onion
6. 3-4 tbsp Corn flour
7. 3-4 tbsp Clarified butter/desi ghee
8. 1 tbsp Butter fo' garnishing

Instructions to make to make Indian authentic mustard saag (leaves of mustard)#post 41

1. Firstly cut then wash the mustard leaves 3-4 time by dipping in plenty of water as it contains a lot of dust in it
2. Chop roughly 3/4inch ginger and green chilles
3. Take a pressure cooker and put chopped mustard leaves immediately after wash along with ginger and green chillies in it..add salt, jaggery sugar and close the lid of pressure cooker..put the pressure cooker on flame and cook fo' at least 30 minutes on full flame till 8-10 whistles.. Flame off.. Let to release the steam automatically out of pressure cooker as cooking process continous inside the pressure cooker even after switching of the flame
4. Open the lid of pressure cooker and stir the saag properly..check how much the saag reduce and also check the water level (moisture) and add 2cups of water.. Close the lid again and cook fo' 30 -35 minutes more on"sim"flame..after 30 minutes switch off the flame and open the pressure cooker as firstly
5. Blend the cooked mustard leaves (saag)with the help of a electric or traditional hand blender..u can make this process in mixture blender then u have to cool down the saag completely (as the hot saag can come out of jar during blending due to very hot steam present in the saag)
6. After blending add a laddle full of dry corn(maize) flour in it slowly slowly while stirring very well as no lumps should be formed..hot water can be added at this stage according to the consistency of saag.. It should be thick (n't runny or pouring)..let it to simmer fo' about 15-20 minutes at very low heat by covering the lid (be careful, this time u have n't to pressure cook the saag, simply cover with lid as at this stage too much hot bubbles of saag can came out of lid
7. Care fully stirring the saag in bubbling process..heat off
8. Yo'r indian authentic mustard leaves saag is ready now
9. Tadka_chop onion and 1/4 inch of ginger in fine brunoise dice
10. Heat clarified butter/ghee in a pan and stir fry first chopped ginger then after 1 minute add chopped onion and stir fry till golden brown in colour.. Add tadka in saag and give a good mix
11. Take a serving bowl,add saag in it and garnish with a big spoon of chilled butter
12. Serve hot with corn(maize) flour chapatti and "Ginger,green chilli pickle"

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