Sardiyan aate hi bazaar mein sarson ke taaze patte nazar aane lagte hain — aur Punjabi gharano mein saag ki khushboo se pata chal jata hai ke sardiyon ka khana shuru ho gaya. Ye recipe 5-6 logon ke liye hai, aur is mein wo tamam chhoti baatein shamil hain jin se saag ghar par bhi gaon jaisa banta hai.
Ajza (Ingredients)
- Sarson ke patte — 1 kilo (saaf kiye hue, bareek kate)
- Palak — 500 gram
- Bathua — 250 gram (na mile to palak hi 750 gram kar lein)
- Makki ka atta — 2 khanay ke chamach
- Adrak — 1 inch ka tukra (bareek kata hua)
- Lehsun — 6 se 7 jaway
- Hari mirch — 3 se 4
- Pyaz — 1 darmiyani (bareek kati hui)
- Tamatar — 1 darmiyana (ikhtiyari)
- Ghee ya makhan — 3 se 4 khanay ke chamach
- Namak — 1 chaye ka chamach (hasb-e-zaiqa)
- Laal mirch powder — aadha chaye ka chamach
- Haldi — chutki bhar
- Hing — chutki bhar (ikhtiyari)
Tareeqa (Method)
Step 1 — Saag dhona aur ubalna: Saag, palak aur bathua ko 2-3 baar achhi tarah dho lein taake mitti bilkul nikal jaye. Bare bartan mein saare patte, adrak, lehsun, hari mirch aur 1 cup paani daal kar dhakkan laga kar darmiyani aanch par 25-30 minute pakayein jab tak patte bilkul naram ho jayein.
Step 2 — Ghotna: Saag ko haath wali madhaani (ghotna) se achhi tarah ghot lein — bilkul bareek aur hamwaar ho jaye, patte nazar na aayein. Makki ka atta 2-3 chamach paani mein ghol kar mila dein aur 5 minute aur pakayein taake saag gaarha aur makhmal jaisa ho jaye.
Step 3 — Tarka: Alag karahi mein ghee garam karein, pyaz daal kar sunehri karein, phir tamatar, namak, laal mirch aur haldi daal kar 2-3 minute bhoonain. Ye tarka saag mein mila dein aur achhi tarah mix karein.
Step 4 — Dum aur pesh: Halki aanch par 5 minute dum dein. Upar se safed makhan ki dali rakh kar makki ki roti, gurr aur kati hui pyaz ke sath garam garam pesh karein.
Saag Kharab Hone ki 3 Bari Wajahen
- Saag ko achhi tarah dhoye baghair pakana — mitti reh jati hai aur zaiqa kharab ho jata hai
- Ghotna aadha chhor dena — patte nazar aayenge aur asal narmi kabhi nahi aayegi
- Makki ka atta na milana — saag patla reh jayega, asal Punjabi texture nahi aayega
Pesh Karna
Saag ko garam dish mein nikal kar upar makhan ki dali rakhein. Makki ki roti, gurr aur kati pyaz ke sath pesh karein — yehi asal Punjabi jori hai. Apna saag kaisa bana, comment mein zaroor batayein — aur agli recipe kis dish ki ho, wo bhi likhein.
Photo: Pexels
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