Sarson ka Saag Recipe/ Punjabi Sarson ka Saag Recipe Video with step by step process, important tips and precise video – Today we are going to make winter special recipe that is Sarson ka Saag Recipe/ Punjabi Sarson ka Saag Recipe Video .
” Sarson Ka Saag aur Makka di Roti ” !!! The name itself is enough to wake up your taste buds…. this indigenous combo is a complete meal . This is an authentic Punjabi recipe of sarson ka saag which is best enjoyed with makki di roti , fresh homemade makkhan ( white butter) , jeggary and a glass of lassi ….
I have tried and tasted many recipes of sarson ka saag (mustard leaves recipe ) but none of them satisfied me. I always use to wonder that what is so special in its taste that this this dish so popular. Then one day a friend of mine shared this recipe with me . I tried it and believe me, it was the best sarson ka saag I had ever tasted. And now I can very well understand why people are so crazy about sarson ka saag . I would like to thank her for sharing this recipe with me .
In this punjabi style sarson ka saag recipe, sarson or Mustard leaves are cooked with Bathua leaves, palak or Spinach leaves and methi or Fenugreek leaves, which are further cooked with onion, tomatoes, garlic, ginger , green chilies and other spices. The nutritional value of sarson ka saag is very high as it contains so much greens.
This Indian Saag recipe is a traditional north Indian winter special dish which is very easy to make, but its preparation and the procedure is what really calls for time and patience . But, at the end of the day what you get is really , a creamy , soft and silky saag that just melts in your mouth. It is really worth to invest your precious time and effort to get this authentic taste of Sarson ka Saag . And I can bet, you are definitely going to enjoy it !!!
So, lets quickly see how to make sarson ka saag …..
- Mustard leaves (sarson) – 1 bunch
- Spinach (palak) – 1/2 bunch
- Fenugreek leaves (meethi) – 1/2 bunch
- Chenopodium Album (bathua) – 1/2 bunch
- Onions – 2 medium size
- Ginger (adrak) – 1.5 inches
- Garlic (lahsun) – 1/8 cup
- Tomatoes (tamatar) 3 medium size ( cut into halves )
- Green chilies (hari mirch ) – 2-3 nos.
- Cumin seeds (Zeera ) – 1/2 tsp
- Sarson oil / Ghee – 4-5 tbsp
- Red chili powder – 1.5 tsp
- Coriander (dhania ) powder – 1 tsp
- Turmeric (haldi ) powder – 1/2 tsp
- Sugar – 1 tsp
- Salt – to taste
- Wash all four type of the leaves seperately and keep aside.
- Boil 3-4 cups of water in a pan, add sarson leaves and boil for 3-4 minutes.
- Add meethi leaves and boil for 1 more minute.
- Now add bathua leaves and spinach leaves , and 1/2 tsp sugar , give a mix and boil until stems of leaves get soft. Keep steering occasionally.
- Turn off the flame.
- Strain all the leaves in a colander and refresh them immediately with ice cold water. Let it cool completely.
- Strain the leaves once again and keep that water aside.
- PASTE NO. 1 – Gently squeeze leaves and take out half of its water and make a smooth paste .( Do not squeeze it completely otherwise we wont be able to make , paste) If required add the water we kept in reserve . Keep aside.
- Now take a pressure cooker, add garlic, tomatoes cut into halves. big pieces of onions green chilies and ginger . Add 1/2 cup of water and pressure cook for one or two whistles on high or till veggies turn soft.
- PASTE NO. 2 – Open once cool, transfer into a mixer jar and make a smooth paste. Keep aside.
- Heat oil / ghee in a pan, add cumin seeds and let it splatter.
- Add paste no.2 of step 9 and cook at medium to high flame for 2-3 minutes. Keep steering occasionally. (You can cover the pan if the paste splatters. )
- Add red chili powder, coriander powder , salt and turmeric powder and cook till oil separates.
- Add paste no. 1 and cook for 1 minute. Add 1/4 tsp sugar, mix and cook.
- Add 2 cups of water mix and cook covered for 5-7 minutes, at medium to low flame. Steering occasionally.
- Delicious sarson ka saag is ready to serve. Serve piping sarson ka saag with Makki ki roti topped with generous amount of ghee , both on saag and on the makki ki roti.