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Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, #punjabi thali..sarson ka saag, makki ki roti,punjabi chanadal,kale chanacurry turnip,. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

#Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip, is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. #Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip, is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have #punjabi thali..sarson ka saag, makki ki roti,punjabi chanadal,kale chanacurry turnip, using 62 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make #Punjabi Thali..Sarson Ka Saag, Makki Ki Roti,Punjabi ChanaDal,Kale ChanaCurry Turnip,:

1. Take For Sarson Ka saaag..
2. Get chopped Mustard Leaves (or 2 bunch)
3. Get chopped Spinach Leaves (1 bunch)
4. Get chopped Bathua Leaves (1/2 bunch), optional
5. Make ready small Tomato, chopped, optional
6. Get Green Chillies
7. Make ready Garlic, chopped
8. Make ready -inch piece of Ginger, chopped
9. Take makki ka aata
10. Get medium Onion, sliced lengthwise
11. Make ready Salt
12. Prepare Ghee or Oil
13. Get Water
14. Make ready For ChanaDal.
15. Make ready chana dal soaked 30 minutes
16. Prepare oil
17. Prepare mustard seeds
18. Take jeera
19. Take dried red chilli
20. Prepare hing
21. Get few curry
22. Make ready ginger finely chopped
23. Get garlic finely chopped
24. Prepare green chilli finely chopped
25. Make ready onion finely chopped
26. Prepare to mato finely chopped
27. Take kashmiri red chilli powder
28. Prepare turmeric powder / haldi
29. Make ready salt
30. Take coriander powder
31. Prepare coriander leaves
32. Prepare Kasoori Methi
33. Make ready For Kale Channa..
34. Take kala chana soaked in water overnight
35. Take bicarbonate of soda
36. Make ready ghee or oil
37. Prepare mustard seeds
38. Get curry leaves
39. Get asafoetida
40. Make ready cumin
41. Take coriander powder
42. Take chilli powder
43. Get turmeric
44. Make ready medium size onion,
45. Make ready garlic and ginger paste
46. Prepare green chillies
47. Get medium tomatoes or 1 large tomato - diced
48. Prepare thick coconut milk
49. Get salt
50. Take garam masala
51. Take coriander leaves
52. Prepare For Turnip..
53. Make ready Turnips (chopped and washed), peeled
54. Make ready Large Onion, chopped
55. Prepare Tomatoes, chopped
56. Get Garlic and ginger, grated
57. Prepare Green chillies, chopped
58. Take Sugar, cumin powder and coriander powder
59. Get Turmeric powder
60. Get Water
61. Take Butter / oil
62. Get Salt

Instructions 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.

So that’s going to wrap it up for this special food #punjabi thali..sarson ka saag, makki ki roti,punjabi chanadal,kale chanacurry turnip, recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!