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Sarson Ka Saag

Prep Time: 20 mins (apart from picking leaves) I Cooking Time: 40 - 45 mins I Serve: 3 - 4



Sarson Ka Saag (or in punjabi Sarson da Saag) is a favorite recipe of North Indians during the cold winters. With the goodness of ginger, garlic , spinach and sarson, this recipe is super easy and quick to make. The sarson ka saag is undoubtedly a time taking recipe but trust me its worth it for the labor and love which is involved in preparing this delicious dish. The sarson ka saag is mostly enjoyed during winter season as mustard leaves are easily available in India especially the northern region. It has creamy texture, spicy, slightly bitter after taste due to mustard greens and is paired with makki ki roti and dollops of ghee on top! Enjoy this traditional punjabi recipe with your family in cold winters of Northern India


Ingredients :-


For Boiling Saag:-


1 kg./1.1 lb. Mustard Leaves (washed thoroughly, with soft stems & chopped roughly)

½ kg./0.5 lb. Spinach Leaves (stems removed, washed thoroughly & chopped roughly)

1 inch - Fresh Ginger Piece 2 Green Chilies (whole & stems removed)

1.5 tsp. Salt

1 tsp. Turmeric Powder 1 cup/240 ml. Water



For Tadka/Tempering 1 :-


5 tbsp./75 ml Desi Ghee/Clarified Butter

1.5 tsp. Ginger Paste

2.5 tsp. Garlic Paste 3 Tomatoes, med size (grind to purée) Salt to taste

1 tsp. Turmeric Powder

2 tsp. Red Chili Powder

For Tadka/Tempering 2 :-


1 tbsp./15 ml Desi Ghee/Clarified Butter

5-6 Garlic Cloves (finely chopped) 3 Red Chilies (whole & dried)



Method :-


To the pressure cooker add all the ingredients mentioned under the boiling list one by one. Close the lid and pressure cook for 3-4 whistles on low medium flame


Once the pressure is completely released, open the lid and check whether the saag is cooked properly or not. If yes, allow it to cool down


Once cold, squeeze out the extra water and add the boiled saag to the mixer jar. Close the lid tightly and blend to make a smooth paste. Set aside for later use


Heat oil in a non-stick pan/heavy bottom kadai. Add ginger + garlic paste to the pan and stir for 3-4 mins on low medium flame

Once the colour starts changing to light golden brown add tomato purée to the pan

Next, add salt + turmeric powder and red chili powder to the pan. Mix well and stir for next 5-7 mins on low medium flame


Once the oil starts separating from the masala then add the mustard saag paste to the pan/kadai and mix well with the masala and stir for 3-4 mins on low medium flame. Lower down the flame, cover and cook for 8-10 mins. After 10 mins remove the lid and stir/roast continuously until the excess water dries and ghee starts separating from the saag. When the ghee/clarified butter starts separating from the saag, switch off the gas


Heat 1 tbsp of desi ghee/clarified butter to the other pan. Next add chopped garlic + dried red chilies (cut into half)to the pan. Stir for 2-3 mins on low flame and switch off the gas


Transfer the prepared saag to the serving dish and add the tempering over the saag, add a spoonful of butter/ghee and enjoy


Time to Taste :)


Enjoy this dish with makki Ki roti, Plain Roti, Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc


Note : pls adjust the spice levels to your taste.


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