SARSOO KA SAAG

STANDARD RECIPE CARD

Name of Dish:

Sarson ka Saag

Preparation Time:

30 minutes

Served with:

Cooking Time :

2:30 hours

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prasad - 100

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mustard leaves

1 kg

1

PREPARATION

2

Spinach

250 gm

The Mustard and Spinach: Clean, wash in running water, roughly shred leaves

3

Green chilli

8

and finely slice stems.

4

Ginger

60 gm

Remove stems and wash green chilies. Roughly cut two-thirds of the ginger,

5

Salt

5 gm

cut the rest into fine julienne.

6

Makki ka Ata

20 gm

COOKING

7

Red chilli powder

5 gm

Put the mustard, spinach and green chili in a handi, add the roughly cut ginger,

8

White butter

225 gm

salt and water (Approx. 2 liter). Bring to a boil, cover and simmer until tender

Remove, drain and reserve the excess liquid if any. Put the drained vegetables

in a blender and make a coarse puree. Return the pureed vegetables to the

handi, add makki ka ata, red chilli and the remaining green chillies, mix well.

Return to heat, add the reserved liquid and 100 gm of butter, cover and

simmer, stirring occasionally, for 30 minutes. Adjust the seasoning. Meanwhile

to prepare the tempering, melt 100 gm of butter in a frying pan, add the ginger

julienne and saute over medium heat for 2 minutes. Bring the simmering sarson to a boil and pour on the tempering, stir.

TO SERVE

Remove to a bowl, garnish with the remaining butter and serve with makki ka

roti.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by