Recipe: Delicious Pork with rai saag(mustard leaves)

Pork with rai saag(mustard leaves). In a pressure cooker, first add the pork meat. On top of the meat , layer with the chopped onions, garlic This entry was posted in All Recipes, Nepali Food Recipes, Pork and tagged Nepali Cuisine, Nepali Recipes, Pork with Rai Saag. We have been trying many different recipes to make saag at home and this was the closest.

Mong Dhaal Methi Saag Ke Sath (Mung Lentils With Fenugreek And Mustard Leaves) And KataKat - Ths delicious mung lentil (moong dhal) recipe is high in fibre and low. Saag is a Punjabi term which means greens. so the english translations is mustard greens. The flavor and taste in the saag, Comes predominantly from mustard greens. You can have Pork with rai saag(mustard leaves) using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pork with rai saag(mustard leaves)

1. Prepare 1 kg of Pork -.
2. You need 3 of Onion big -.
3. Prepare 3 of Tomato - medium size.
4. You need 2 tablespoons of Jeera powder -.
5. You need 1 tablespoon of Garam masala -.
6. Prepare 3 of Chilli - piece.
7. You need 15 of Rai saag - stem.
8. It's 2 of Turmeric - spoon.
9. You need 6 of Ginger-garlic paste - table spoon.

The saag has bitter and pungent notes of the mustard which are subdued by the presence of bathua and radish. Saag is a Hindi word that refers to things that are cooked with leafy greens. You're probably most familiar with Saag Paneer, which I should make again someday The only "difficult" thing about this Pork Saag recipe is remembering to marinate it for a while, as the half and half tenderizes the pork. Sarson ka saag is common in Pakistan as well as northern India.

Pork with rai saag(mustard leaves) instructions

1. Heat a pressure cooker without oil,u don' need oil to cook this recipe,oil will release from the pork.cook it for 15 minute without the lid..
2. Then add salt and turmeric after one or two minute add onion,tomato pieces and ginger-garlic   paste about 6 table spoon..
3. After 5 minute a gravy will prepare then add 2tablespoon jeera.garam masala 1spoon and half cup of water and cook it for ten minutes at low heat..
4. Then add little amount of water about two cups put the lid on and wait for two whistle.it will be cooked,check for the water if its dry then add little water after that add rai saag(cut the bottom and add whole leaf) and cook it for minutes it is ready to eat..

It is a sabzi, which means it incorporates leafy parts of vegetables and herbs. Many dishes from this region of India are made with dairy, and several are curry recipes where the food is cooked in a gravy. Sarson ka saag is all time favorite traditional punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). This healthy saag paneer is an Indian recipe thats full of flavor and uses mustard greens or arugula and spinach.