Comments on: Sarson ka Saag

By: Dassana Amit

Dassana Amit — Sat, 18 Feb 2023 17:08:46 +0000

In reply to Nita. Thanks for sharing the feedback and the variations you have made. Nice to know.

By: Nita

Nita — Fri, 17 Feb 2023 23:34:56 +0000

I have been making this recipe for almost a year and my whole family goes crazy for it! I added more garlic and ginger for extra zing and cheated by adding more butter and paneer before serving. Thank you so much!

By: Iceymole

Iceymole — Sun, 08 Jan 2023 01:21:18 +0000

Thank you for this. I got all ingredients except bathua. But I shall try and follow your directions.

By: Dassana Amit

Dassana Amit — Fri, 09 Dec 2022 17:10:51 +0000

In reply to Daljit Sidhu. Welcome!

By: Daljit Sidhu

Daljit Sidhu — Thu, 08 Dec 2022 20:13:31 +0000

Thank you 🙏🏻

By: Dassana Amit

Dassana Amit — Tue, 06 Dec 2022 15:33:38 +0000

In reply to AB. Thanks.

By: AB

AB — Tue, 06 Dec 2022 14:04:58 +0000

Its delicious 😋

By: Dassana Amit

Dassana Amit — Thu, 27 Aug 2020 16:20:10 +0000

In reply to North. The mustard leaves and stems need to cook very well. Only blanching can give a raw taste. So instead of pressure cooking, I would suggest to cook the greens and stems in a pan or pot till they are tender.

By: North

North — Thu, 27 Aug 2020 11:00:46 +0000

Pressure cooking will destroy all the good nutrients of the greens. Can it be made by blanching and blending the greens just like we do for palak paneer?

By: dassana amit

dassana amit — Mon, 26 Aug 2019 13:56:43 +0000

In reply to Sarita. thanks for the feedback and kind wishes. happy cooking.

By: Sarita

Sarita — Mon, 26 Aug 2019 08:37:24 +0000

I like your receipe. First time I made Sarso the saag was very yummy.
God bless you.

By: nidhi sinha

nidhi sinha — Wed, 03 Apr 2019 18:53:52 +0000

I get bathua here in US. Try lotte plaza.

By: dassana amit

dassana amit — Sun, 10 Feb 2019 12:36:22 +0000

In reply to Pooja. hugs pooja and felt good reading your comment. thanks a lot.