SARSON KA SAAG

 Sarson Ka Saag  [mustard leaves curry] is a very famous delicacy from Punjab. This delicious saag is served with make ki roti [bread made with cornmeal]. Sarson ka saag and make di roti is a very popular combo from Punjab. Sarson ka saag is a traditional recipe made with mustard greens and other leafy vegetables and a delicious tempering of onion, garlic and ginger in ghee.  Now a days in winter, one can find this combo all the restaurants. In India, this delicious and famous combo is usually made in cold weather when green leafy vegetables are easily and abundantly available. There are so many different ways to make sarson ka saag and I have already one recipe earlier.  Here is how to make Sarson Ka Saag recipe with step-by-step pictures.Happy cooking…!!!

INGREDIENTS:

1 Bunch Mustard Leaves [ Sarso]

½ Bunch Bathua Leaves

½ Bunch Spinach / Palak Leaves

1 Cup Methi / Fenugreek Leaves

2 “ White Raddish

Salt as needed

2 tablespoon Makke ka Atta / Maize Flour

2-3 Cups Water

For Tempering:

1 Onion, chopped

1 teaspoon Garlic, roughly crushed

1 teaspoon Ginger, roughly chopped

2-3 Green Chillies, chopped lengthwise

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

3 tablespoon Oil/ Ghee

METHOD:

STEP 1 – To begin with washing and cleaning the greens to make it adulterant-free. Soak the greens in lukewarm water and add a pinch of salt in it.

STEP 2 – After washing the leafy veggies properly, drain all the excess water and chop all the leaves.   Add all green to a pressure cooker with 2 cups of water, chopped white raddish and salt. 
 STEP 3 – Pressure cook it for almost half an hour or until greens cooked properly. Let it cool for some time.

STEP 4 – When the pressure released, remove water from it and mash the greens very well [here I blend it roughly in mixer pot].

STEP 5 – Then add maize flour/ cornmeal in it and mix well. There should be no lumps. Keep it aside.

STEP 6 – Now add some water in it, mix it and cook it on low flame stirring it occasionally.

STEP 7 – In another pan, add oil/ ghee and heat it up.

STEP 8 – Now add chopped onion and cook it until translucent. Add ginger, garlic and green chillies and sauté and cook well for 1-2 minutes or until raw smell vanishes.
 STEP 9- Add turmeric powder, red chilli powder, coriander powder in it and mix well and roast it for few seconds.

STEP 10 – Pour this tempering to the cooked saag and mix well.

STEP 11 – Cook it for about 20-25 minutes till it comes to required consistency to eat and your sarson ka saag is ready to serve.

While serving the saag, add a dollop of ghee on the top.

Serve it with makkai ki roti. If you are fond of white butter, add a dollop of it to make this dish even more indulgent. Serve a glass full of lassi or a sweet bowl of phirni to complete the meal.