Sarson ka saag recipe in the best way

Sarson ka saag is a very popular Punjabi dish. It is common during cold north Indian winters. It is eaten with Makki ki roti especially. Also, you can eat it with roti or paratha. This dish is a little time taking but gives an unmatchable taste. It is highly nutritious because it contains varieties of vegetables.

You can also try: Stuffed brinjal (Bharli vangi) recipe in Maharashtrian style, winter stuffed paratha

Ingredients for Sarson ka saag

Mustard greens (Sarson ka saag) – 1 bunch

Bathua leaves – ½ bunch

Spinach leaves – ½ bunch

Radish leaves chopped – 1 cup

White radish root – 3-4 inches

Fenugreek leaves chopped – 1 cup

Onion chopped – 1 cup

Tomato chopped – 1.5 cups

Ginger chopped – 2 inches

Green chili chopped – 2

Garlic chopped – 7-8

Red chili powder – ½ tsp

Asafoetida – 2-3 pinches

Water – as required

Maize flour – 2 tbsp

Salt – as required

For tempering:

Onion finely chopped – 1 medium size

Oil/ghee – 1-2 tbsp

Method:

Firstly, wash the greens and chop them and wash them again in running water.

Then, take a pressure cooker and add mustard greens, bathua leaves, spinach leaves, radish leaves, white radish root, fenugreek leaves, onions, tomatoes, ginger, green chilies, garlic, red chili powder, asafoetida powder, water, salt and cover the pressure cooker and cook for 10 minutes on medium-high heat.

After that, when the pressure is released, transfer the greens into a bowl and let it cool.

Then, put the greens along with stock into the blender and add maize flour too. Blend all ingredients until they turn to a smooth paste.

Transfer your pureed greens to the pressure cooker and simmer for about 25- 30 minutes on low heat.

Tempering for Sarson da saag:

Firstly, heat oil or ghee in a small pan, put chopped onions, and saute till light brown on medium heat.

Then, put the prepared saag in it and stir and simmer for a couple of minutes.

Finally, your saag is ready. Serve it with chopped onions, green chili, and Makki ki roti.

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