Sarson Ka Saag is a classic Punjabi dish. this recipe is a lip smacking treat in winters .This winter special combination makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarson means mustard.
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Sarson Ka Saag
A mix of palak, and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Add extra ghee for more taste.
Winter is here and so is the time to indulge in winter greens. In Punjab, winter is synonymous to sarson da saag.
Mustard greens, mixed with bathua leaves, ghee and some spices, this dish spells indulgence. Sarson da saag, when paired with makki ki roti, ghee and gur, makes for a wholesome meal on a cold winter day. Although the dish finds its roots in one particular region, today the popularity has broken the barriers, making it desirable for all. And the best part is, you can make easily make the dish at home.
Considering this, we found few quick tips that you can easily follow to make the perfect sarson Ka saag, Punjabi-style.
Tip For Sarson Ka Saag
1.Get a bunch of baby mustard leaves. The softer the stem is, the easier it is to cook the dish.
2.Always add makki ka atta in the recipe to bring flavour and texture.
3.Prepare the tadka separately and add to the saag (at the last stage) to enhance the flavours.
What will you Need
How To Make Sarson Ka Saag
(Stepwise Photos)
Wash the leafy in 4 times until the water run clear.
Bring the water to boil in a large pan.Add the leafy .Cover and cook for 15-20 minutes over low heat till the palak,and mustard leaves,and spring onion are softed.
Drain the water immeditely.
Transfer to the cooking pot and cook for a minutes.
Now add 1 cup of water for 20 minutes on medium-to-low flame with the lid covered until most of the water dries.
Next add 2 tbsp of green chili paste.(accoding your taste)
Add the following seasonings.
1 tbsp of cumin powder
2 tbsp of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of salt
Once cooked, mash the mixed greens and add 2 tbsp of makki atta to it and mix well.
The saag is thickening.Now start the tadka.
For the tadka
Heat the ghee in a tempering Pan.Add the ,garlic, .Saute until the garlic turns light Brown.Take off heat and add It to the cooked saag.give It A stir And cook For 3-4 Minutes.Take Off Heat, Pour Some Ghee Over The Saag,garnish It with the fresh coriander.
Serve with makki ki roti.
More Winter Recipes
- Mooli Patton Ki Sabzi (Raddish Green Stir Fry)
- Chukandar Recipe
- Aloo Gobi |How to make aloo gobi
- Sem Ki Phalli Recipe
- Aloo Palak Recipe (Potatoes with Spinach)
BELOW RECIPE CARD
Sarson Ka Saag
Ingredients
- 1 Bunch Palak
- 2 Bunch Mustard Leaves
- 4 Leaves Spring Onion
- 1 Tbsp Cumin powder
- 2 Tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 Tsp Salt
- 2 Tbsp Green chili paste
- Garlic cloves
- 1/2 Cup Oil
- 2 Tbsp Makki Atta (Corn flour)
Instructions
- Wash the leafy in 4 times until the water run clear.
- Bring the water to boil in a large pan.Add the leafy .Cover and cook for 15-20 minutes over low heat till the palak,and mustard leaves,and spring onion are softed.
- Drain the water immeditely.
- Transfer to the cooking pot and cook for a minutes.
- Now add 1 cup of water for 20 minutes on medium-to-low flame with the lid covered until most of the water dries.
- Next add 2 tbsp of green chili paste.(accoding your taste)
- Add the following seasonings.
- Once cooked, mash the mixed greens and add 2 tbsp of makki atta to it and mix well.
- The saag is thickening.Now start the tadka.
- Heat the ghee in a tempering Pan.Add the ,garlic, .Saute until the garlic turns light Brown.Take off heat and add It to the cooked saag.give It A stir And cook For 3-4 Minutes.Take Off Heat, Pour Some Ghee Over The Saag,garnish It with the fresh coriander.
