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mummy ka saag recipe

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mummy ka saag recipe

	4.0 Stars based on 122 Reviews
Author : sukhi04...	Published On : May 7, 2008
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Mustard Leaves And Spinach

Description : Mummy Ka Saag Recipe Recipe made easy, learn how to make mummy ka saag recipe Recipes at home.

Recipe of mummy ka saag recipe
Ingredient Name	Unit	Quantity

fenugreek leaves	springs	1/2
garlic cloves	number	8
green chillies	number	4
makai atta	tsp	3
mustard leaves	springs	4
onion	number	1
salt	0	to taste
spinach leaves	springs	2
Directions \| How to make Mummy Ka Saag Recipe

HI chef sanjay, I am from punjab currently in muscat.Aim of my life is to make people aware of real north indian specially punjabi food because it is not only butter chicken, tandoori chicken,makhan ,malai , heavy on stomach,and spicy food.I do party catering on one condition that i will serve them one dish of my choice the way i want to cook THE PUNJABI WAY. And guess what in one year 50% of my custemors want it my way.Rest still enjoy hotel style cousine. U r doing very good job.Ur saag recipe is not how we cook in punjabi house.My mother is from a village,this how she and her mother and her daughter (myself)cooks it. YOu mentioned that in hotels you cook different pastes and then mix them according to the required taste.Sometime i have two three parties same day and being alone it is difficult for me.If u could tell me how to make those paste and use them i would be very thankful. Here is my recipe for saag that i m giving you, the first and last person.I dont tell any body. Wash and chop all leaves very fine. Put 4 clove garlic 1 onion, green chillies in your dhinchak -dhinchak and crush.Add little salt while crushing these to do a good job. Now put this massala and leaves in earthen or any pan without any water because leaves would release water during cooking.During cooking keep mashing with wooden laddle called ghotna in punjab. keep puting makai atta till it reaches thick consistency.Cook till atta and leaves are done well. IN the end when it is cooked it looks creamy paste little coarse in texture. Adjust salt. This could be stored for week or so because in punjabi house it is made in such a big quantity that during winters no house is without saag anytime. Before serving take desi ghee in pan heat it ,now put chopped or crushed garlic and green chillies .cook till garlic is brown put saag cook for 1 or 2 minutes till it is hot . Eat with makai ki roti. chef Sanjay when you make makai ki roti put little ajwain and dry fenugreek leaves little salt and see the difference. I will send you more recipes later.All desi punjabi khana.No makhan(butter ) no malai(cream). bye for now. Sukhwinder kaur

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Mummy Ka Saag Recipe

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Submitted Date:	Dec 9, 2009
Submitted By:	Anonymous
Comments:	The receipe given above is in its true form, no frills added to it. It actually helps in maintain...


Submitted Date:	Dec 9, 2011
Submitted By:	gurleen
Comments:	this recipe truly is the most authentic, panjabi saag recipe. this is how a typical punjabi...


Submitted Date:	May 6, 2012
Submitted By:	supreet
Comments:	Thanks for sharing it. i am works in maumbai. me and my friends specially from north really miss...

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