Sarson Ka Saag is an ultimate delicious recipe of Mustard greens cooked in a mix of butter ghee, spices, tomato, makki ka atta, mooli and seasonings. First, we boil the mix of sarson, palak and bathua with chilies. Then, we blend it into a coarse puree. Finally cook it with mooli and spices and seasonings. Top it with blob of butter. Serve the lip smacking Sarson Ka Saag with makki ki roti and jaggery along the side.
Hey all lovely people,
Up today hitting the blog is the best combination of Makki Ki Roti, favorite seasonal veggie and origins from the land of unique flavors and taste – Punjab. Sarson is a Hindi abbreviation for Mustard and Saag abbreviates leaf-based vegetables. Saag may not just be of Sarson but Spinach (Palak), Radish (Mooli), Goosefoot leaves (Bathwa) and so on.
These Saag wali recipes like Sarson ka Saag aur Mah Ki Dal, Bathuey ki Dal, Lehsuni Methi Dal are winter oriented and is majorly served in the northern India. Well , we can make saag with any green leafy vegetable cooked in spices and if you’ve got an extra bunch of Spinach you may simply add cubes of Paneer and make Palak Paneer. Sarson Ka Saag goes best with Makki ki Roti.
The combination of Sarson Ka Saag and Makki ki Roti is widest popular dish of Punjab followed by Haryana and Uttar Pradesh. Sarson Ka Saag i.e. mustard leaves can be served with any type of breads but the most delicious combination is the one with Makki ki Roti and different Saag can also be added in the Sarson Ka Saag to make the flavor more tendering and delicious.
Heading on to the ingredients, here we need to use 3 variety of Saag’s where I’ve taken the greater amount of Sarson ka Saag and amount of the Spinach and Bathua. We also have to use green chilies, onions, radish, tomato, garlic, ginger, turmeric powder, chili powder, cumin seeds, dried red chili, makki atta, Heeng, salt, butter and ghee. When mixing all these ingredients into a wok, the aroma that influences into the air, hitting the corners of your house is totally dramatic.
If you or your husband have got extra bundles of green leafy veggies and you’re done making everything you wanted, maybe it’s now time for you to try this absolutely Sarson Ka Saag. Best served in winter with hot Makki ki roti (here’s the link). I can assure the flavor of the Punjab wale Sarson Ka Saag and Makki ki Roti at your home or anywhere in the world. The mouth – watering beginning with dried red chili tadka itself states the taste of the meal. The amazing creamy texture, the natural color of the leafy vegetables is just extremely mesmerizing to see as well as serve.
Let me now quickly mention the quantity and steps 🙂
3 medium bunches, Sarson (mustard greens)
1 medium bunch, spinach (palak)
1 medium bunch, Bathwa (goose foot greens)
2-3 green chilies, roughly chopped
1 medium, onion, finely chopped
1/4 cup, radish (mooli), grated
1 large, tomato, finely chopped
6 cloves, garlic, crushed
1 inch, ginger, grated
½ teaspoon, turmeric powder
1 teaspoon, cumin seeds
½ teaspoon, chili powder
2-3 dried red chilies, whole
2 tablespoons, makki atta
Pinch of Heeng
Salt to taste
2 tablespoons, butter (some extra for garnish)
1 tablespoon, ghee
First of all, clean the leaves well and wash thoroughly but gently to remove all the dirt.
Drain well and chop them roughly.
In a heavy bottom pan, put all the greens together along with roughly chopped green chilies.
Add little water and cook until the leaves are done well.
You may add water and pressure cook it. I have allowed them to cook in a Handi itself with very little water.
The water released from the greens will cook the greens well. It took me good 15 minutes to cook the greens in the Handi.
Once greens are done, cool them a bit and process them into processor or blender to puree it. I usually prefer it to be coarse, so I haven’t made it a smooth puree. You can do the same as well.
In a heavy bottom Handi or kadhai, heat together butter and ghee. Add cumin seeds and allow it to crackle. Now,Add whole red chilies and fry for another few seconds.
Add garlic and ginger, fry until they are aromatic. Now, add pinch of Heeng.
Then, add onion and fry until just pink. Then add grated mooli and cook for a minute.
Add tomato and sauté on high for 30 seconds. Then, add red chili powder and turmeric powder and mix. Cook for another 30 seconds.
Now, add boiled saag puree and combine well. Add makki ka atta and mix.
Cook for 2-3 minutes, stirring occasionally.
Delicious Sarson Ka Saag is ready.
Dish out and top with some butter or ghee and serve with Makki ki Roti.