Sarson Ka Saag

by Shaheen Ali

Winter comes with lot of season produce that gives us enough reasons to make our winters more special. Among many such popular winter produces is ‘Sarson ka Saag’ … lush green leafs that comes from the mustard plants. Popular delicay from Punjab which is now a part of each and every big and small restaurant menu. 

Sarson da saag or Sarson ka saag,  is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard leaves (sarson) and spices.


The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally “unleavened corn bread”.[1]It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance color and thicken the dish, even if this might alter the taste. [Source : Wikipedia]

The platter comprises of both Makke ki roti and sarson ka saag… for Makka Roti check out the link 

Print Recipe
SARSON KA SAAG
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Pluck leaves of sarson and palak , wash them in running water and drain water. Keep aside.
  2. Roughly chop two onions and garlic and keep aside.
  3. Pressure cook the sarson and palak leaves along with garlic, green chilies, chopped tomatoes, chopped onions and little turmeric and salt.
  4. Drain water and keep aside to cool.
  5. Add everything in a mixer grinder and make a fine paste.
  6. Heat ghee or oil in a wok and add finely chopped onions and saute it till the raw smell goes off.
  7. Pour in the sarson paste into it and add little milk if you don't like the bitter taste of the saag. This will increase the volume and also give a mild taste to the saag.
  8. Check salt and add more if required. Lower the gas flames and close the lid and cook for few minutes.
  9. Once the saag is done and you can smell the aroma all around, swith off the gas flame and serve hot with a dollop of butter on the saag along with Makke ki roti, pickle and chaas.
Recipe Notes

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1 comment

Saleem April 24, 2018 - 2:09 pm

Only want to make it, if you re punjabi 🙂

Reply

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