Sarson ka saag/ Punjabi style sarson ka saag
Punjabi style Sarson ka saag- is a famous dish mainly served with Makka roti and homemade butter, very popular in North India, especially in Punjab state. It is a blended curry of green vegetable leaves made with mainly Sarson, palak, methi, bathua, and radish leaves.
Ingredients
Main ingredients
- 600 gmm sasro green mustard leaves
- 400 gm palak or spinach
- 100 gm radish leaves mooli ke patte
- 100 gm bathua leaves
- 100 gm methi leaves
- 20 gm hara dhania
- 8-10 garlic cloves
- 2 inch ginger piece
- 2-3 green chillies
- 1 tsp salt
- ½ glass water
- 2 tbsp makki atta or channe ka atta
For tadka
- 1 tbsp mustard oil
- ½ tsp cumin seeds
- 1 small onion chopped
Instructions
- First, sort and clean all the greens. Chop off the lower thick ends of the mustard stems just a few centimetres from the base. The same has been done with spinach and radish stems, keep them aside. Sort methi and bathua leaves, remove the hard stem and keep the part with leaves.
- Then wash them with water several times till no dirt is left. Transfer to a basket with holes to strain out extra water.
- Chop them and transfer them to a pressure cooker. Add chopped ginger, garlic, green chillies, salt, and water. Close the lid and pressure cook up to 4-5 whistles or till the greens become soft.
- Once the pressure is released, open the lid and let it cool a little bit.
- Then blend them in small batches in a blender and make a medium-thick paste.
- Transfer this paste to a deep vessel, start boiling on medium flame.
- In a bowl, add 2-3 tbsp maize flour or black gram flour and make a paste with water. Add this to the saag and stir it continuously till the saag starts bubbling.
- Cover the vessel and lower the flame to a low setting and cook further for 5-7 minutes. Do not forget to stir in between.
- Then switch off the flame and serve hot saag with maize flour chapatti and butter.
- Let the rest of the saag cool completely and store in an airtight container and put it into the refrigerator. Next time, when you want to eat saag, prepare a tadka with onion and cumin seeds and add to the saag and enjoy!
Video
Notes
1. Choose fresh greens with soft stems for making saag. As hard or tuff stems take more time to cook and leave threads after grinding.
2. Add makki atta or chana atta to saag for an authentic taste. After adding you should cook it for 5-7 minutes till it is well blended with saag.
3. Stir the boiling saag carefully as it will bubble hot and you will get injured.
4. Add fresh homemade butter and Makki ki roti with saag for best taste.