Sanjeev Kapoor
Sanjeev Kapoor
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Sarson Da Saag

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A Punjabi treat made of Mustard leaves & spices...beat had in winters.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Sarson Da Saag
हिन्दी में पढ़ें

Main Ingredients

Fresh mustard leaves,

Cuisine

Punjabi

Course

Main Course-Veg

Level Of Cooking

Easy
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Ingredients

  • Fresh mustard leaves chopped
    4 cups
  • Spinach chopped (optional)
    2 cups
  • Bathua chopped (optional)
    1 cup
  • Pure ghee
    4 tablespoons
  • Onions chopped
    2 medium
  • Ginger chopped
    2 inch pie
  • Gralic chopped
    6-8 cloves
  • Green chillies chopped
    4-6
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste
  • Cornmeal
    2 tablespoons
  • Unsalted butter
    2 tablespoons

Method

Step 1

Heat two tablespoons of ghee in a pan.

Step 2

Add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more.

Step 3

Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes.

Step 4

Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.

Step 5

Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.

Chef Tip

Traditionally Sarson da Saag is pounded to a paste with a wooden mathni or ravai, while it is being cooked. The process is quite cumbersome and time consuming but the result is delicious.

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