Sarson Ka Saag (mustard greens) is a typically Punjabi dish relished during winter season. Saag means greens. Sarson ka saag is a combination of many kinds of green leaves, mainly sarson (mustard), palak (spinach) and bathua (chenopodium). You can also add a few raddish leaves and handful of fenugreek leaves. To add sweetness to this saag you can also add a turnip.This dish is known as sarson ka saag as mustard is the main ingredient. Palak and bathua are used just to cut the sharpness of mustard.
Sarson ka saag is quite easy to make but the process is a bit lengthy as the greens have to be cleaned and washed properly. Fine chopping is required. This saag is cooked for quite a long time but end result is worth the wait. It is a rich and creamy dish served with a lot of homemade butter along with Makai ki roti.
Other accompaniments can be Gajar Gobhi and Shalgam ka Achaar, Mooli ka Achaar, Makai Mooli ka Paratha and Methi Thepla. If you try this recipe, let us know! Leave a comment and don’t forget to tag your photo with #theblissofcooking on Instagram.
Yield: 4 to 5 serving
Prep time: 40 minutes
Total time: 70 minutes
Ingredients for Sarson Ka Saag
For the saag
500 grams sarson (mustard greens)
150 grams palak (spinach)
150 grams bathua (chenopodium)
2 tablespoon ginger chopped
2 tablespoon garlic chopped
2 green chilies chopped
2 tablespoon Makai ka atta
Salt to taste
For the seasoning
1 medium onion finely chopped
1 tablespoon garlic finely chopped
2 dry red chillies
1/2 teaspoon red chilli powder (optional)
A pinch of hing (asafoetida)
2 tablespoon ghee
1 tablespoon makkhan
Directions for Sarson Ka Saag
- Clean, wash and chop all the 3 green leafy vegetables fine.
- In a large pan transfer all the ingredients for the saag except Makai ka atta.
- Add ¼ cup water and bring to a boil. Lower the heat and cook them for 20 minutes. Add more water if required. Do not cover the pan to prevent the leaves from dis coloration.
- Cool the vegetables and blend in a blender. Just whip for a minute to make a coarse paste.
- Transfer back to the pan and cook on low heat.
- Mix Makai ka atta in 3 tablespoon of water and add to the paste. Cook on low heat for 20 to 25 minutes. Add salt.
- Heat a small pan, add ghee, add hing, 2 whole red chillies, garlic, onion and saute till onions are translucent.
- Add chilli powder and pour over the saag.
- Cook the saag for 2 minutes.
- Serve with makkhan on top.
Note: You can add a pinch of soda bicarb and 1/2 teaspoon sugar to the leaves while boiling. By doing so the saag will remain green after being cooked. Do not cover and cook.
