Simple Way to Make Perfect Besani saag

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Besani saag. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Besani saag, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Besani saag delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Besani saag is 2servings.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Besani saag estimated approx 10 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Besani saag using 7 ingredients and 5 steps. Here is how you cook that.

Adding besan gives extra taste to the saag. #greenveg #post6.

Ingredients and spices that need to be Take to make Besani saag:

1. 2 cups amaranthus(cholai) leaves
2. 1/2 cup spinach leaves
3. 1/4 cup coriander leaves
4. 1 tablespoon besan
5. 2 red dried chillies
6. 1 tablespoon mustard oil
7. to taste Salt

Steps to make to make Besani saag

1. Wash and boil all saag leaves for 6-7 minutes in 1/2cup water.Add salt.
2. Mash the saag.
3. Make a paste of besan in 1/2cup water.Add to mashed saag,mix and cook till thick.
4. Heat a pan,add mustard oil and heat till smoky.Add dried chillies,then add mashed saag.Mix well.
5. Serve with roti/rice.

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So that's going to wrap it up with this special food Easiest Way to Prepare Award-winning Besani saag. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!