How To Make Saag on Tawa | Mix Leafy Vegetable Sabzi on Tawa | Serve with Roti, Khichdi, Parathas скачать в хорошем качестве

How To Make Saag on Tawa | Mix Leafy Vegetable Sabzi on Tawa | Serve with Roti, Khichdi, Parathas

Spinach & Mustard Leaves Saag | Sarson Da Saag | Tawa Sabzi Recipe | How To Make Saag On Tawa | Healthy Sabzi with Leafy Vegetables Recipes | Saag Ka Sabzi | Mixed Green Leafy Vegetables | Green Sabji Recipe | Mustard Leaves Saag | Spinach Saag | Bathua Ka Saag | Saag For Makhai Roti | Saag For Kulche | Saag For Parantha | Saag For Khichdi | Lunch Sabzi Recipe | Healthy Sabji Recipe Veg | Winter Sabzi Recipes | Rajshri Food Learn how to make Tawa Saag at home with our Chef Varun Inamdar Tawa Saag Ingredients: 250 grams Mustard leaves 250 grams spinach leaves 1/4 cup dill leaves 1/4 cup garlic, chopped 1/2 cup onions 1/4 cup tomatoes 1/8 cup green chillies 1 tsp garam masala powder 1/2 tsp red chilly powder 1/4 tsp turmeric powder Salt as required Water #TawaSaag #SaagRecipe #SabziRecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipes http://rajshrifood.com/ Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto    / rajshrifood   Find us on Facebook at   / rajshrifood   About Tawa Saag Saag, also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena. Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. In winters, saags of Channa/Cholia (chickpea leaves), Sarson (mustard), Methi (fenugreek), Palak (spinach), Bathua (chenopodium) are commonly cooked in Haryanvi households. These saags are mainly eaten with millet breads like Makki ki roti & Bajra ki roti, smeared with ghee or butter. Saag is usually made with mustard leaves in Punjab, although spinach is common in other parts of the world. Saag is commonly served hot, usually with chapati, makki ki roti, bajra ki roti and topped with clarified butter. Find us on Instagram at   / rajshrifood   Find us on Twitter at   / rajshrifood   Follow the Rajshri Food channel on WhatsApp: https://whatsapp.com/channel/0029Vb4I... . . For brand collaborations and inquiries, reach out to us at: collab@rajshri.com