Winter Special Punjabi Recipes | Sarson Ka Saag Recipe | Kali Gajar Ki Kanji

Ingredients:

Sarson Ka Saag:

• 4 bunch Sarson Leaves

• 1 bunch Bathua

• 2 Shalgam

• 50 gms Ginger

• 100 gms Mother Earth Jaggery

• 2-3 tsp Golden Harvest Red Chilli Powder

• Golden Harvest Salt To Taste

• 4 tbsp Golden Harvest Makki Atta

• White Butter Kanji:

• 4-5 Black Carrots

• 4 tsp Black Mustard Powder

• 4 tsp Yellow Mustard Powder

• 1 tsp Golden Harvest Red Chilli Powder

• 2 tsp Golden Harvest Salt

• 2 ltr Water

Method:

Sarson Ka Saag

1. Add a glass of water in the pressure cooker.

2. Chop sarson along with bathua leaves, wash and strain them well. Now add them as well to the cooker.

3. Pressure cook it for at least 4 whistles and then Keep it on low flame for about 10 minutes.

4. Then grind the leaves coarsely and pour the paste in a pan.

5. Boil and let is Simmer till the water dries up.

6. Once it is done, add makki atta to absorb the water.

7. Then add jaggery powder and Cook it for some time.

8. Add chopped ginger, red chilli powder and salt to taste.

9. While serving, first heat a portion on gas with lots of ghee.

10. Finally serve with a dollop of white butter and Makki Ki Roti.

Kanji 

1. Take a glass bottle jar and pour in cups of water.

2. Add the black carrots, salt to taste, red chilli powder, black mustard powder, and yellow mustard powder.

3. Keep it for about a day and a half and Serve it when it turns a bit sour in taste.

4. Conserve for about 3 days and Use/Serve accordingly to family and guests.