Sarson Da Saag

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. Here is a tried and testedstep by step Sarso Ka Saag recipe.

Sarso ka Saag or as popularly called sarson da saag is a traditional Punjabi dish made primarily with mustard leaves. Other green leaves like spinach, fenugreek and radish greens are also added to give it a unique flavor and balance the bitterness of mustard leaves.

Bathua leaves and spinach leaves are mainly added to balance the bitterness of the saag. If any of these is not available, you can replace it with the other while making this dish.

Sarso Ka Saag is best enjoyed with Makki Ki Roti or maize flour flat bread and is a very popular winter specialty as mustard greens are easily available at this time of the year.

Ingredients

• 200 g Mustard Greens/ Sarson

• 35 g Spinach/ Palak

• 35 g Radish Greens/ Mooli ke Patte

• 35 g Chenopodium/ Bathua

• 35 g Fenugreek Leaves/ Methi

• 1 cup Tomato Chopped

• 1 cup Onion Chopped

• 1/4 cup radish Chopped

• 1 inch Ginger Chopped

• 8-10 cloves Garlic Chopped

• 2-3 Green Chilli Chopped

• 1 tsp Red Chilli Powder

• 1/4 tsp Hing

• Salt to taste

• 2 tbsp Corn Meal/ Makki ka Atta

For tempering

• 2 tbsp Ghee

• 1/4 cup Onion Finely Chopped

• 3-4 cloves Garlic Smashed

Instructions

1. Clean all the leaves and wash them thoroughly.

2. One good way to wash your green is to fill a large pot with water.

3. Dip your greens in water.

4. Let it stay for a minute.

5. All the impurities will settle down.

6. Gently take out the leaves without disturbing the water.

7. Repeat the process 2-3 times.

8. Chop the greens and add them in a pressure cooker.

9. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.

10. Pressure cook for one whistle on high heat.

11. Remove the pressure cooker from heat and let it cool.

12. Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth )

13. Transfer the paste in the pressure cooker.

14. Dissolve makke ka atta in little water and add it in the cooker.

15. Add red chilli powder and hing and cook for 3-5 minutes.

16. For tempering, heat ghee in a pan.

17. Add onion and garlic and fry till golden brown.

18. Pour the tadka over the saag.

19. Serve hot with makke ki roti and white butter.