Description
Sarson ka saag is a traditional Punjabi dish hailing from the northern region of India. It is a rich and flavorful preparation made primarily with mustard greens (sarson) and other leafy greens. This dish is commonly enjoyed during the winter season when mustard greens are abundant and at their peak.
Scale
Ingredients
- 500 grams mustard greens (sarson)
- 250 grams spinach leaves (palak)
- 100 grams bathua leaves (optional)
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 4–5 green chilies, chopped (adjust according to spice preference)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons maize flour (makki ka atta)
- 2 tablespoons ghee or clarified butter
- Salt to taste
- Red chili powder to taste
- Garam masala powder to taste
- A pinch of asafoetida (hing)
- Water as needed
Instructions
- Wash the mustard greens, spinach, and bathua leaves (if using) thoroughly under running water to remove any dirt or impurities. Chop them finely.
- In a large pot, add the chopped greens along with a pinch of salt and water. Cook them over medium heat until they become tender. This may take around 20-30 minutes. Once done, remove from heat and let it cool.
- Once cooled, blend the cooked greens into a coarse paste using a blender or food processor. Set aside.
- In a separate pan, heat ghee or clarified butter. Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chilies to the pan. Cook for a few minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, add the blended greens paste to the pan and mix well. Cook for a few minutes, allowing the flavors to blend together.
- In a small bowl, mix the maize flour with some water to make a smooth paste. Add this paste to the pan and stir continuously to avoid any lumps from forming.
- Season the mixture with salt, red chili powder, garam masala powder, and a pinch of asafoetida (hing). Adjust the spices according to your taste preferences.
- Continue to cook the saag on low heat for another 20-30 minutes, stirring occasionally. This will help enhance the flavors and thicken the consistency.
- Once the saag reaches a desired consistency, remove it from heat.
- Serve sarson ka saag hot with makki ki roti (cornbread), a traditional accompaniment.
Notes
- Top the saag with a dollop of butter or ghee before serving for added richness.
- For extra smoky flavour, you can temper the saag with a tadka (tempering) of ghee, cumin seeds, and red chili powder.
- You can also add a small amount of fresh cream or yogurt to the saag for a creamy texture.
- Sarson ka saag tastes even better the next day as the flavours intensify, so consider making a larger batch and refrigerating leftovers.
- Garnish with finely chopped ginger and green chilies for added freshness and visual appeal.
- Category: Main course
- Cuisine: North Indian
Keywords: Punjabi sarson ka saag recipe, Easy Sarson ka Saag, Winters Special Punjabi Saag Recipe, How to make sarson da saag