Sarson Ka Saag – Traditional Sarso da Saag recipe from Punjab
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 Makhan and crispy warm makki ki roti, this dish is soul warming.
This time of the year, the market is full of leafy greens like spinach, sarson (mustard greens), bathua (chenopodium), methi (fenugeek) etc. Since these leafy greens are in abundance, they are used in number of recipes and one of my absolute favorites is Punjabi Saron ka Saag!
What Is Sarson ka Saag
Saron ka saag is a winter delicacy made in North India with fresh mustard greens and other green leafy vegetables.
Sarson = mustard greens, so it’s the key component of this saag.
Saag = creamed spiced greens.
Since mustard greens are slightly bitter on their own, this saag is usually cooked with other greens to balance the bitterness. Greens like spinach, bathua, methi etc. are commonly used.
How To Make Saron ka Saag
- Making sarson ka saag is super easy, it’s only the prep work that takes time. In India, whenever we would get these leafy greens, they would be really dirty so cleaning them would take some time.
- Once the greens are cleaned, they are pressure cooked along with onion, garlic, ginger and green chilies until really soft. Once cooked through, you puree the greens.
- Some people prefer really smooth saag while others like it to be little coarse. If you want it completely smooth, use a high speed blender. I used my immersion blender and it worked just fine.
- Maize Flour is used to thicken the Saag . The pureed saag with flour is them cooked for several minutes.
- The final tadka at the end is crucial. I usually use garlic, hing, dried red chilies and onion in my tadka. You can add ingredients as per your taste. And yes, you have to use ghee for the tempering. I cannot imagine eating saag without ghee!
Sarson ka saag tastes even better the next-day, at least that’s what I think!
Sarson ka Saag Recipe
- 2 Kg Sarso ( Mustard Leaves )
- 1/2 kg Palak ( Spinach )
- 250 grams Bathua ( Chenopodium )
- 8-10 Cloves Garlic
- 1 inch Ginge
- 5 Green Chillies
- 100 grams Makki Ka Atta (Maize flour )
- 1 Cup Onion chopped
- 1 tsp Red Chilli Powder
- 2 tbsp Ghee
- 3-4 cloves Gralic chopped
- 1/2 Cup Onion chopped
- 1 tsp Green chillies chopped
- 1 tsp Ginger chopped
- Clean all the leaves and wash them thoroughly.
- One good way to wash your green is to fill a large pot with water
- Dip your greens in water and let it stay for a minute.All the impurities will settle down .
- Take out the leaves gently without disturbing the water . Repeat the process for two three times.
- Chop the greens and add them in the pressure cooker.
- Add onion, ginger, garlic, green chillies, salt and cup of water. Pressure cook for four whistle on high.
- Remove the pressure cooker from heat and let it cool.
- once cooled blend the leaves with blender.
- Dissolve makki ka atta in little water and add it to the leaves.
- Add red chilli and cook it for another 10 minutes Can adjust the consistency by adding water.
- Heat ghee in a pan
- Add green chillies, ginger, onion and garlic fry till golden brown.
- Pour the tempering over the saag.
- Serve hot with Makki ki Roti and white butter.
- Clean the greens well under running water.
- You can either choose to leave the saag chunky or blend it to make it a smooth texture
Cooking with lots of love and straight from the heart.
Pans n ovens