Sarson Ka Saag also called as Sarson Da Saag and widely popular as a Sarson Da Saag aur Makki Ki Roti combo. It is a healthy green winter time dish and most popular Punjabi north indian traditional food. The combo of Makki Ki Roti with Sarson Ka Saag usually topped with white butter. It can also be served with buttermilk.

You could find this traditional Punjabi Sarson Ka Saag with Makki Di Roti in each and every Punjabi household during winter time. Even it is widely available across India in restaurants and dhaba, and across the world too. It is one of the healthiest dish as it full of iron. In many households, the dish becomes a staple diet for the winter – a thing that can be had any time – be it breakfast, lunch or dinner.

Sarson Ka Saag is made from Sarson/Mustard leaves in which similar quantities of Spinach and Bathua are added. I used Rapini as Bathua is not easily available in the USA. However, it tastes similar.

Ingredients:

• Mustard Leaves 1 bunch
• Spinach 1 bunch
• Rapini or Bathua 1 bunch
• 1-2 cups Methi Leaves
• 1 Cup Mooli/Radish Leaves
• 1 tbsp Ghee (Clarified Butter)
• 1-2 tbsp Mustard Oil
• ½ tsp Cumin Seed
• Pinch of Hing
• 1 tsp Ginger Paste
• 1 tsp Minced Garlic
• 1 tsp Green Chili paste
• 1 cup Chopped Onion
• 2 tbsp Maize Flour
• ½ tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• Salt

Tadka/Tempering
• 1 tbsp Ghee
• ¼ tsp Cumin Seeds
• Pinch Of Hing
• 1-2 Garlic Clove Chopped
• 1-2 Green Chili Sliced
• 1 tsp Ginger Finely Sliced
• 2 Dry Red Chilies
• ¼ Tsp Red Chili Powder

Method:

1. Wash and clean all green leafy veggies, then remove the hard steam part from the all leaves and keep aside.
2. Now boil the water in a big deep pan and add ¼ tsp salt. Once water starts boiling, add green leafy veggies in it and stir it for 2 mins or till soft.
3. Strain the cooked veggies thru strainer, add wilted green into the mixer/blender jar and blend it to a paste and keep aside.
4. Heat ghee and oil in a pan, add cumin seeds and pinch of hing, then add ginger garlic paste, green chili and stir continuously for a mins.Add chopped onions and cook on low flame till slightly golden, keep it little crunchy.
5. Now add maize flour, red chili powder, coriander powder, garam masala, mix well and sauté for 2-3 mins.
6. Add prepared greens paste of leaves, Stir it and cook it for 3-4 mins.

Tadka/Tempering
1. Heat ghee in small pan, add cumin seeds and hing.
2. Now add chopped garlic, green chilies and ginger and let it slightly golden brown.
3. Add dry red chilies and red chili powder and mix it well.
4. Pour hot tampering over the saag, Sarson Ka Saag is ready. Serve saag with Makki Ki Roti topped with white Makkhan and enjoy.

Tips:

• You can Use blanching method to keep the green color of the leafy veggie.
• You can add other veggies too like broccoli, Dill as per your taste.
• Add spice level as per your taste. You can skip red chili powder if it is too spicy.
• Use butter instead of ghee, you can skip mustard oil too.

5.0 from 1 reviews

Sarson Ka Saag (Sarson Da Saag)

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Sarson Ka Saag also called as Sarson Da Saag and widely popular as a Sarson Ka Saag aur Makki Ki Roti combo. Sarson Ka Saag is a healthy green winter time dish. Sarson Ka Saag is the most popular Punjabi north indian traditional food. The combo of Makki Ki Roti with Sarson Ka Saag usually topped with white butter. It can also be served with buttermilk.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Serves: 3-4

Ingredients

• • Mustard Leaves 1 bunch
• • Spinach 1 bunch
• • Rapini or Bathua 1 bunch
• • 1-2 cups Methi Leaves
• • 1 Cup Mooli/Radish Leaves
• • 1 tbsp Ghee (Clarified Butter)
• • 1-2 tbsp Mustard Oil
• • ½ tsp Cumin Seed
• • Pinch of Hing
• • 1 tsp Ginger Paste
• • 1 tsp Minced Garlic
• • 1 tsp Green Chili paste
• • 1 cup Chopped Onion
• • 2 tbsp Maize Flour
• • ½ tsp Red Chili Powder
• • 1 tsp Coriander Powder
• • 1 tsp Garam Masala
• • Salt
• Tadka/Tempering
• • 1 tbsp Ghee
• • ¼ tsp Cumin Seeds
• • Pinch Of Hing
• • 1-2 Garlic Clove Chopped
• • 1-2 Green Chili Sliced
• • 1 tsp Ginger Finely Sliced
• • 2 Dry Red Chilies
• • ¼ Tsp Red Chili Powder

Instructions

1. Wash and clean all green leafy veggies, then remove the hard steam part from the all leaves and keep aside.
2. Now boil the water in a big deep pan and add ¼ tsp salt. Once water starts boiling, add green leafy veggies in it and stir it for 2 mins or till soft.
3. Strain the cooked veggies thru strainer, add wilted green into the mixer/blender jar and blend it to a paste and keep aside.
4. Heat ghee and oil in a pan, add cumin seeds and pinch of hing, then add ginger garlic paste, green chili and stir continuously for a mins.Add chopped onions and cook on low flame till slightly golden, keep it little crunchy.
5. Now add maize flour, red chili powder, coriander powder, garam masala, mix well and sauté for 2-3 mins.
6. Add prepared greens paste of leaves, Stir it and cook it for 3-4 mins.
7. Tadka/Tempering
8. Heat ghee in small pan, add cumin seeds and hing.
9. Now add chopped garlic, green chilies and ginger and let it slightly golden brown.
10. Add dry red chilies and red chili powder and mix it well.
11. Pour hot tampering over the saag, Sarson Ka Saag is ready. Serve saag with Makki Ki Roti topped with white Makkhan and enjoy.

Notes

• Pouring cold water immediately on boiled leaves is a best trick to keep leaves color fresh and green.
• You can add other veggies too like broccoli, Methi, Dill as per your taste.
• Add spice level as per your taste. You can skip red chili powder if it is too spicy.
• Use butter instead of ghee, you can skip mustard oil too.

3.5.3251

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