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Sarson Ka Saag
Binjal Pandya

Sarson Ka Saag (Sarson Da Saag)

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

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 saut 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.