Sarson ka saag recipe /Sarson da saag / How to make sarson ka saag / Quick & Easy sarso ka saag / Punjabi sarso ka saag / Sarso ka saag recipe with stepwise photos

Sarson ka saag

   The delicious combo of sarson da saag and makki di roti is the pride of Punjab. An amazingly tasty recipe made with a mix of healthy winter greens that are cooked till wilted, and then pureed to a coarse mix and eaten with a rustic makki di roti or cornmeal flatbread.
Sarson da saag is a popular vegetarian dish from Punjab. It is made of mustard greens and spices such as garam masala, ginger, and garlic. some spinach or bathua also added with mustard leaves to enhance the taste, color and thickness of the dish.
   Mustard is a winter and spring delicacy, and its relative abundance in Punjab and north India has made it one of the popular dishes in those regions. 
    I am very happy to share here the sarson ka saag recipe because its a simple recipe and with little efforts, it turned out so well. This time I do some changes in traditional sarson ka saag recipe but this little changes enhance the taste and make this recipe easier. Sarson da saag often served with makke di roti. It can be topped with butter or more traditionally with ghee (clarified butter) and gud (Jeggry).

Sarson ka saag




Preparation Time: 10 minutes
Cooking Time: 20 minutes
Course: main course
Cuisine: Punjabi
Serve: 4
Author: Anishwarita


Ingredients:

Mustard leaves: 5 cups 
Spinach leaves: 1 cup
Onion: 1 big  or two medium
Green chilies: 2no.
Ginger: 1 inch
Garlic: 5-6 cloves (small)
Oil: 3-4 tbsp. (preferably mustard oil)
Cornmeal:1.5 tbsp.
Red chili powder: 1/2 tsp.
Turmeric powder: 1/4 tsp.
Salt:3/4 tsp.
Coriander powder: 1 tsp.
Garam masala powder: 1/2 tsp.


Method

1 Wash and cut, Mustard leaves and spinach leaves.
2 Pressure cook mustard leaves and spinach leaves for 2 minutes or up to two whistles, turn off the heat and keep aside, let it cool and make a puree.
3 Finely chop Green chilies, garlic, and onion.
4 heat oil in a kadhai (preferably use mustard oil as it tastes best for sarson ka saag), heat the oil very well, till you see smoke over kadhai.
5 Add green chili and garlic and cook for 30 seconds or start changing color to golden.
6 now add chopped onion and mix,
7 Add red chili powder, turmeric powder, coriander powder, Garam masala, and mix.
8 Add grated ginger and mix well.
9 Cook the onion till golden brown.
10 Now add cornmeal.
11 Cook for 2 minutes while stirring continuously
12 Add salt and mix well.
13 Now add saag puree.
14 Mix well and cook for 2 minutes.
15 Now add 1/4 cup of water or stock left from the cooked saag and mix.
16 cook for 2 minutes and turn off the heat.
17 sarson ka saag is ready to serve, enjoy with makka ki roti.


Recipe with stepwise photos

Wash and cut, Mustard leaves and spinach leaves.

Pressure cook mustard leaves and spinach leaves for 2 minutes or up to two whistles. 

Turn off the heat and keep aside, let it cool and make a puree.

Finely chop Green chilies, garlic, and onion.

Heat oil in a kadhai (preferably use mustard oil as it tastes best for Sarson ka saag). 

Heat the oil very well, till you see smoke over kadhai.

Add green chili and garlic and mix.

Cook for 30 seconds or start changing color to golden.

Now add chopped onion and mix,

Add red chili powder, turmeric powder, coriander powder, Garam masala and mix.

Add grated ginger and mix well.

Cook the onion till golden brown.

Now add cornmeal.

Cook for 2 minutes while stirring continuously.

Add salt and mix well.

Cook for 1 minute

Now add saag puree.

Mix well and cook for 2 minutes.

Now add 1/4 cup of water or stock left from the cooked saag and mix.

Cook for 2 minutes. 

Turn off the heat.


Sarson ka saag is ready to serve, enjoy with makka ki roti.

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