Sarson Ka Saag

Sarson Ka Saag (mustard greens)

Sarson Ka Saag (mustard greens) is a typically Punjabi dish relished during winter season. Saag means greens. Sarson ka saag is a combination of mainly 3 types of green leaves- sarson (mustard), palak (spinach) and bathua (chenopodium).

This dish is known as sarson  ka saag as mustard is the main ingredient . Palak and bathua are used just to cut the sharpness of mustard. This saag is cooked for quite a long time but worth the wait. It is a rich and creamy dish served with a lot of homemade butter along with Makai ki roti.

Try our Makai Ki Roti, Mooli Makai Ka Paratha or Khasta Roti with this Saag.

Sarson Ka Saag
Sarson Ka Saag meal with Makkai Roti

Yield: 4 to 5 serving
Prep time: 40 minutes
Total time: 70 minutes

Ingredients for Sarson Ka Saag

Sarson Ka Saag
Ingredients for Saag Puree – Sarson, Bathua, Spinach, ginger and green chilli

For the saag
500 grams sarson (mustard greens)
150 grams palak (spinach)
150 grams bathua (chenopodium)
2 tablespoon ginger chopped
2 tablespoon garlic chopped
2 green chilies chopped
2 tablespoon Makai ka atta
Salt to taste

For the seasoning
1 cup onion chopped fin
1 tablespoon garlic chopped fine
½ teaspoon red chilli powder
A pinch of hing (asafoetida)
2 tablespoon ghee
1 tablespoon makkhan

Directions for Sarson Ka Saag

  • Clean, wash and chop all the 3 green leafy vegetables fine.
  • In a large pan transfer all the ingredients for the saag except Makai ka atta.
  • Add ¼ cup water and bring to a boil. Lower the heat and cook them for 20 minutes. Add more water if required. Do not cover the pan to prevent the leaves from dis coloration.
  • Cool the vegetables and blend in a blender. Just whip for a minute to make a coarse paste.
  • Transfer back to the pan and add salt.
  • Mix Makai ka atta in 3 tablespoon of water and add to the paste. Cook on low heat for 20 to 25 minutes.
  • Heat a small pan, add ghee, add hing, garlic, onion and saute till onions are translucent.
  • Add chilli powder and pour over the saag.
  • Cook the saag for 2 minutes.
  • Serve with makkhan on top.

Note: You can add a pinch of soda bicarb and ½ teaspoon sugar to the leaves while boiling. By doing so the saag will remain green after being cooked. Do not cover and cook.

Sarson Ka Saag
Sarson Ka Saag

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