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#Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip,
#Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip,

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We hope you got benefit from reading it, now let’s go back to #punjabi thali..sarson ka saag, makki ki roti,punjabi chanadal,kale chanacurry turnip, recipe. To cook #punjabi thali..sarson ka saag, makki ki roti,punjabi chanadal,kale chanacurry turnip, you need 62 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make #Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip,:
  1. Use For Sarson Ka saaag..
  2. Prepare 4 cups chopped Mustard Leaves (or 2 bunch)
  3. Prepare 2 cups chopped Spinach Leaves (1 bunch)
  4. Prepare 1 cup chopped Bathua Leaves (1/2 bunch), optional
  5. Prepare 1 small Tomato, chopped, optional
  6. Use 2 Green Chillies
  7. Get 3-4 cloves Garlic, chopped
  8. Get 1 -inch piece of Ginger, chopped
  9. Get 2 tablespoons makki ka aata
  10. Use 1 medium Onion, sliced lengthwise
  11. Provide to taste Salt
  12. You need 1 1/2 tablespoons Ghee or Oil
  13. Provide 1/2 cup Water
  14. Prepare For ChanaDal.
  15. Get 1/2 cup chana dal soaked 30 minutes
  16. You need 2 tbsp oil
  17. Provide 3/4 tsp mustard seeds
  18. You need 1/2 tsp jeera
  19. Get 1 dried red chilli
  20. You need pinch hing
  21. Use leaves few curry
  22. Provide 1 inch ginger finely chopped
  23. Use 2 cloves garlic finely chopped
  24. Provide 2 green chilli finely chopped
  25. Prepare 1 onion finely chopped
  26. Prepare 1 to mato finely chopped
  27. Prepare 1/2 tsp kashmiri red chilli powder
  28. Get 1/4 tsp turmeric powder / haldi
  29. Use to taste salt
  30. Use 1/2 tsp coriander powder
  31. Prepare 2 tbsp coriander leaves
  32. Get 1 tsp Kasoori Methi
  33. Use For Kale Channa..
  34. Get 200 g (1 cup) kala chana soaked in water overnight
  35. Use 1/2 teaspoon bicarbonate of soda
  36. Take 2 tablespoons ghee or oil
  37. Get 1 teaspoon mustard seeds
  38. Use 10 curry leaves
  39. Provide 1/2 teaspoon asafoetida
  40. Get 1 teaspoon cumin
  41. Take 1 teaspoon coriander powder
  42. You need 1 teaspoon chilli powder
  43. You need 1/4 teaspoon turmeric
  44. Take 1 medium size onion,
  45. You need 2 tbsp garlic and ginger paste
  46. Use 1-2 green chillies
  47. Provide 2 medium tomatoes or 1 large tomato - diced
  48. Provide 200 g thick coconut milk
  49. Get to taste salt
  50. You need 1/2 teaspoon garam masala
  51. Provide 1 tablespoon coriander leaves
  52. Provide For Turnip..
  53. Take 500 Gram Turnips (chopped and washed), peeled
  54. Take 2 Large Onion, chopped
  55. Get 2 Tomatoes, chopped
  56. Get 1 tsp Garlic and ginger, grated
  57. Provide 2 Green chillies, chopped
  58. You need 1 tsp Sugar, cumin powder and coriander powder
  59. Take 1 tsp Turmeric powder
  60. Prepare 1 Cup Water
  61. Prepare 2 Tbsp Butter / oil
  62. Prepare To taste Salt
Steps to make #Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip,:
  1. Wash and clean mustard leaves, spinach and bathua leaves in running water. Drain excess water and chop them roughly.
  2. Take all greens (mustard leaves, spinach and bathua), tomato, 1 chopped green chilli, garlic, ginger, salt and 1/2 cup water in a large pan or a pressure cooker.
  3. If you are using pressure cooker then pressure cook it for 1-whistle over medium flame. If you are cooking in a pan then cook it until turns soft for around 8-10 minutes.
  4. Turn off the flame after a whistle. Remove the pressure cooker lid after pressure comes down naturally. Let the mixture cool for few minutes at room temperature.
  5. Transfer mixture to a large jar of a mixture grinder or a blender. Add corn meal flour. - Blend the mixture to a smooth puree.
  6. Blend the mixture to a smooth puree.
  7. Meanwhile, let’s prepare the tempering. Heat ghee in a small pan over medium flame. Add sliced onion and lengthwise cut green chilli and stir fry until onion turns light brown.
  8. Pour the tempering mixture over cooked saag and turn off the flame. Sarson da saag is ready to serve with hot makki di roti.
  9. For Punjabi ChanaDal..firstly, in a cooker take oil and add the tempering ingredients. (mustard, jeera, red chilli, hing and curry leaves) - further saute them till they splutter. also saute ginger, chilli and garlic. - additionally, fry onions till they turn translucent.
  10. Furthermore, add tomatoes and saute till they turn soft and mushy. - now add chilli powder, turmeric, coriander powder and salt. saute for a minute. - add chana dal. make sure to wash and soak chana dal for 30 minutes. - then add 2 cups of water and give a good mix. - further, pressure cook on medium flame for 5-6 whistles or till the dal gets cooked well.
  11. Open the vessel when pressure is released completely blend the Dal and give a good stir. - check for seasonings and adjust if required. also garnish with few chopped coriander leaves. - finally, serve chana dal hot with rice and roti.
  12. For Kale Channasoaked chickpeas along with the soaking water and bicarbonate of soda into a saucepan. Bring to a simmer over medium high heat for about 30 minutes or until tender. Set aside. - Now heat the ghee over high heat in a large frying pan. When visibly hot, add the mustard seeds. When they begin to pop, reduce the heat to medium and stir in the curry leaves. When these become fragrant, stir in the asafetida, cumin, coriander powder, chilli powder and turmeric. Allow to sizzle in the oil.
  13. Add the chopped onions and fry for five minutes or until soft and translucent. Stir in the garlic and ginger paste and the chillies. Stir to combine and then add the diced tomatoes. Bring this all to a simmer and then stir in the coconut milk and the cooked chickpeas with the water. - Allow to simmer until you are happy with the consistency. Season with salt to taste. To serve, sprinkle with the garam masala and coriander leaves to garnish.
  14. Heat the butter in a pressure cooker till it is medium hot. - Add the chopped green chillies, grated ginger and garlic.Fry shortly. - Add the chopped onions and saute on medium heat for 3 minutes or till the onions are lightly browned. - Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders. - Stir fry on medium heat for 3 minutes or till the fat leaves the sides of the cooker. - Add the chopped turnips and mix.
  15. Close the cooker and bring to maximum pressure on high heat. - Now, reduce the heat and cook on low level for about 15 minutes. - Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. - Keep on the flame for a few minutes to dry out excess water if any.
  16. Now place all dishes in big Thali and garnish accordingly.Punjaji Thali is most comfortable food of my family and I love to prepare when all relish.

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