Sarson Da Saag Recipe - A Punjabi treat made of Mustard leaves & spices...best had in winters.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fresh mustard leaves,

Cuisine : Punjabi

Course : Main Course_Veg

Sarson Da Saag

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Sarson Da Saag Recipe - How to make Sarson Da Saag

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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Fresh mustard leaves chopped4 cups

  • Spinach chopped (optional)2 cups

  • Bathua chopped (optional)1 cup

  • Pure ghee 4 tablespoons

  • Onions chopped2 medium

  • Ginger chopped2 inch pie

  • Gralic chopped6-8 cloves

  • Green chillies chopped4-6

  • 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.

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