A classic Punjabi signature dish, this Sarson Ka Saag recipe is gravy dish made with Mustard greens and other leafy vegetables along with Maize flour and delicious tempering of ginger, garlic and onion in ghee. Served with a dollop of butter or makkhan, Jaggery and crispy warm Makki Ki Roti.
This winter special combination of meal makes everyone drool in winters and is soul-warming.. The end result is a bowl full of aromatic, delicious and creamy green saag full of nutrients and antioxidants.
Along with mustard leaves, other green leafy vegetables are also used, which adds to its flavor and nutrition. Usually Sarson ka Saag is prepared with a combination of mustard leaves, spinach, radish, fenugreek and wild spinach (bathua) leaves. This nutrient-rich delicacy is a fusion of taste and health. Green leafy vegetables are rich in folate, amino acids and iron, and they offer more nutrition as compared to other vegetables and foods.
While you get most of the flavor from these green leafy vegetables, the delicious tadka also does its magic to make it irresistible. This saag recipe balances out the bitter pungency of mustard greens with some sweet and earthy spinach and is combined with garlic, ginger, spices, and green chiles. You are free to add more green leaves or skip some as per your taste.
I am a big fan of eating seasonal veggies may be that’s the reason why I love winter. I miss India a lot, I still remember when my Dad used to bring fresh greens leaves like Sarso, methi, bathua, palak, etc and my Mom used to cook it differently every time.
When my family used to go my grand parents place during Diwali Holidays. We kids love harvesting fresh green leaves, radish, green peas, tomatoes, brinjal, lady’s finger, sugarcane etc. I miss my farm and the fresh vegetables.
Now a days we get veggies all round the year, but we all are aware that those veggies are not fresh and they are stored for long time and the nutrition and the freshness is lost. But we don’t have much option left.
One should always cook and eat seasonal because the taste of these ingredients when they are in season is so much fresh and better than when they are not season. Since winter is coming let’s enjoy the flavorful, fresh, nutritious food and keep ourself warm and cozy.
Do try other recipes :
- Palak Paneer
- Aloo Palak Dry Veg
- Palak Thepla
- Palak Dal
- Hariyali Paneer Tikka
- Paneer Dum Tikka
- Malai Kofta
- Paneer Butter Masala
- Paneer Bhurji Gravy
- Tandoori Paneer Tikka
Preparation Time: 15mins ∏ Cooking Time: 50mins ∏ Servings: 3-4 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
For Tempering/Tadka
How to make Sarson ka Saag:
Step1: First of all chop off the hard stems from all the leafy vegetables no need to remove the soft tender stems. Then wash the greens in enough water 2-3 times to remove all the mud and dirt. Drain excess water.
Step2: Now roughly chop all the leaves.
Step3: Transfer all the chopped greens to a large pot. Add around 1.5 cups of water and let it heat on medium flame. To that add chopped turnip, garlic cloves, ginger and roughly chopped green chili.
Step4: Add salt as per taste along with 1 tablespoon butter. Bring them to a boil and cook till all the leaves wilt for around 15-20 minutes. Keep stirring occasionally.
Step5: Once it is soft, turn off the flame and let it cool down to room temperature.
Step6: Once cooled, blend the greens in a blender to make a coarse paste. (I like my saag a little coarse. If you like it smooth, grind the greens till smooth). Keep aside.
Step7: For 1st tempering, heat 2 teaspoon ghee in a pan on low-medium flame. Once ghee is hot add finely chopped ginger and garlic. Stir for a minute until the raw fragrance of garlic goes off and garlic turns light brown in colour.
Step8: Add finely chopped onion. Try to cut onion as fine as possible. On medium flame saute till the onions turn translucence and become golden brown in colour.
Step9: Add chopped green chili along with 2 tablespoons maize flour and saute for 2-3 minutes on medium flame. Adding maize flour will helps in thickening the saag.
Step10: Now add the pureed green mixture and saute for 4-5 minutes. Keep stirring.
Step11: Add spices such as turmeric powder, red chili powder and some salt (Keep in mind we have already added salt while blanching mustard leaves). Mix everything well and saute it for 1-2 min on low-medium flame.
Step12: Set heat to low and let the saag simmer for 15-20 minutes on low heat. It will thicken as it simmers. Add more butter if you want. Do not cover the pan otherwise, it will lose its bright colour. Stir at regular intervals to avoid sticking at the bottom.
Step13: Once done turn off the flame. Saag is almost ready you can serve it right away with some white butter. Alternatively, we can add one more tadka to make it more flavorful and rich.
Make Tadka
Step14: Heat 2 teaspoon ghee in a tadka pan, dry red chili, green chili, ginger julienne. Roast it for 1 min on low-medium flame till the chili becomes crunchy.
Step15: Turn off the flame and add red chili powder. Tadka is ready. When you want to serve the saag then add this as a garnish.
Step16: Pour the tempering along with ghee over the cooked saag for extra flavour. Serve Sarson Ka Saag with Makke ki roti, sliced onion, jaggery and white butter. Enjoy!
Tips:
- You can either choose to leave the saag chunky or blend it to make it a smooth texture.
- Adjust the amount of butter as per your taste.
- While washing greens make sure its very well clean and free of dirt.
- Add or skip any greens which as per availability and taste, juts keep mustard in the ratio of 3:1.
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