Punjabi Sarson Ka Saag | Sarson Ka Saag Recipe

Season’s first Sarson Ka Saag. ❤ “Eat what’s in the season” my mom would always say. Frankly, apart from few of the veggies I don’t know which veggie is suppose to be eaten in which season. 😀 Because now a days you get all the veggies in every season until and unless you are buying from a local vendor or farmer. Thankfully, I know Sarson Ka Saag belongs to winter season. 😛 So finally I decided to cook saag in a  different way than my regular saag. This time it is punjabi sarson ka saas with makke ki roti.

There are a number of ways and number of easy-peasy ways to cook sarso ka saag. This typical punjabi sarso ka saag recipe is a little time consuming but it is incredible in taste. Spare some time from your schedule and cook this healthy and delicious saag and don’t forget to serve it with makke ki roti with a generous amount of ghee or butter. 

Serves 6

Ingredients:

• 1 Bunch sarso/ mustard leaves
• 1 Bunch palak leaves (you can take half bunch of palak + half bunch of bathua leaves)
• 1 Medium onion, chopped
• 1 Medium tomation, chopped
• 2-3 Green chilies
• 2 Garlic cloves
• ½ inch ginger
• 2 Dry red chilies
• 1 Tsp cumin seeds
• A pinch of asafoetida
• 1 Tbsp ginger-garlic paste
• 1 Small onion, finely chopped
• 1 Tbsp coriander powder
• 1 Tsp garam masala
• 2 Tbsp maize flour
• Salt as required
• 2-3 Tbsp oil
• Dollop of butter for garnishing

Learn Step By Step Recipe With Pictures For Punjabi Sarson Ka Saag | Sarson Ka Saag Recipe

Recipe:

Step 1- Chop the leaves and chop off the lower end and discard it. In case the stems are tender then do not discard them. Thoroughly wash the leaves with tap water 2-3 times to avoid any dirt in it

Step 2- In a pressure cooker take chopped leaves, onion, tomato, ginger-garlic, green chilies, and 1tsp salt. Pour 1 ½ cup of water and pressure cook for 1 whistle. Let the pressure goes off completely and then open the lid of the cooker. Transfer them to a blender in batches and blend till smooth

Step 3- Heat oil in a pan and splutter cumin seeds. Add dry red chili, a pinch of asafoetida, and ginger-garlic paste. Saute until the raw smell of ginger-garlic goes away and then add the chopped onions. Fry them till soft and translucent

Step 4- Once the onion is cooked add coriander powder and garam masala to it. Fry for a minute and then add the maize flour. Fry on a low flame for 3-4minutes. Adding maize flour helps to thicken the saag and improves the texture too

Turn off the flame when you get the desired texture and while serving garnish with the dollop of butter or ghee