Makhan saag(Pumpkin leaf curry). Pumpkin plants is a very versatile and healthy vegetable. Most of the parts of pumpkin are eatable , the flowers, the leaf, the shell, the seeds (roasted), and the shoots. Here is one Traditional Bengali recipe which uses pumpkin leafs and shoots.

Makhan saag(Pumpkin leaf curry) Sarso ka Saag is the mustard leaves. Here Sarso means Mustard and Saag means Green. Mustard Green has a bitter flavor.

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, makhan saag(pumpkin leaf curry). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin plants is a very versatile and healthy vegetable. Most of the parts of pumpkin are eatable , the flowers, the leaf, the shell, the seeds (roasted), and the shoots. Here is one Traditional Bengali recipe which uses pumpkin leafs and shoots.

Makhan saag(Pumpkin leaf curry) is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're nice and they look wonderful. Makhan saag(Pumpkin leaf curry) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have makhan saag(pumpkin leaf curry) using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Makhan saag(Pumpkin leaf curry):

{Get 1 bunch of pumpkin leaves.
{Get 3 tsp of kardi.
{Get to taste of salt.
{Get 5 of garlic cloves(chopped).
{Prepare 1 of dry red chilli.
{Make ready As required of mustard oil/any oil.
{Make ready 1/4 cup of pumpkin(chopped).
{Take 1/4 cup of ridge gourd(chopped).
{Get 1 pinch of sugar.

Sarson Ka Saag is a traditional Punjabi recipe made with Mustard greens and other leafy vegetables and a delicious tempering of onion and garlic in ghee. Served with a dollop of White Butter or Makkhan and crispy warm Makki Ki Roti, this dish is soul-warming. Here is how to make the Sarso Ka Saag recipe. There are abundant varieties of saag or leafy vegetables in India; variation in taste, texture and the technique of cooking.

Steps to make Makhan saag(Pumpkin leaf curry):

Chop the pumpkin leaves..
In a pressure cooker, add pumpkin leaves,bamboo shoots,salt,sugar,chopped pumpkin & ridge gourd. Add a little water. Don't add too much water. Cook it for 1 whistle..
Then, heat oil in a pan. Add garlic & dry chilli for tempering. Then add the cooked mixture & mix it well. Serve it hot with hot rice or water rice..

I always enjoy a non-spicy leafy vegetable, because saag or green leafy vegetable is an essential part in Bengali Cuisine. Here, saag (pumpkin leaves) cooked with other vegetables, but no onion or garlic used here, although gave a very appetizing flavorsome dish, which. If you love egg curries like we do here, this Saag And curry or Saag Egg curry is a delicious variation of Punjabi egg curry, because variety is the spice of life. Clichéd much! but so true 🙂 Serve the Saag Anda curry with laccha paratha and safed makhan by, I can promise that this simple and healthy punjabi curry is heavenly meal by itself. Pumpkin green leaf curry/kumro shak/kohre patte ki sabji #vegrecipe.

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