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Sarson ka Saag

A winter specialty from the North Indian state of Punjab, this sabzi is made with a mix of mustard and other greens. Traditionally served with makke di roti This is a Sanjeev Kapoor exclusive recipe.

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Sarson ka Saag

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Main Ingredients Fresh mustard leaves (sarson ka saag), Fresh spinach
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Sarson ka Saag

  • 2 cups Fresh mustard leaves (sarson ka saag) chopped
  • 1 cup Fresh spinach chopped
  • 3/4 cup Fresh bathua chopped
  • 1/4 cup Ghee
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 2 Medium onions chopped
  • 1-2 Green chillies roughly chopped
  • to taste Salt
  • 1 tablespoon Cornmeal
  • to garnish Homemade white butter
  • to serve Makki di roti

Method

  1. Heat ghee in a non-stick pan, add ginger and garlic, mix and sauté till fragrant.
  2. Add onions, mix and sauté till translucent. Add green chillies, mix and saute for 1-2 minutes.
  3. Add mustard leaves, mix and cook till the leaves wilt. Add spinach and bathua, mix well and cook till the leaves wilt.
  4. Add salt, mix and cook for 5-6 minutes. Add 1 cup water, mix, cover and cook for 2-3 minutes.
  5. Blend the leaves with an electric hand blender to a smooth paste. Add ¾ cup water and mix well. Add cornmeal, mix and cook till the mixture thickens.
  6. Transfer the saag into a serving bowl, garnish with a blob of white butter and serve hot with makki di roti.
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