Sarson ka Saag Recipe
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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4
Ingredients
- 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
For Tempering:
- 2 tbsp Ghee
- 3-4 cloves Gralic chopped
- 1/2 Cup Onion chopped
- 1 tsp Green chillies chopped
- 1 tsp Ginger chopped
Instructions
- 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.
Tempering :
- 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.
Video
Notes
- 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