How to make 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.
Main Ingredients : Fresh mustard leaves (sarson ka saag), Fresh spinach
Cuisine : Punjabi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Moongphaliwale Aloo Green Peas and Capsicum Stir Fry Creamy Garlic Potatoes-Cook Smart Dum Paneer Kalimirch
Sarson ka Saag Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sarson ka Saag Recipe
Fresh mustard leaves (sarson ka saag) chopped 2 cups
Fresh spinach chopped 1 cup
Fresh bathua chopped 3/4 cup
Ghee 1/4 cup
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Medium onions chopped 2
Green chillies roughly chopped 1-2
Salt to taste
Cornmeal 1 tablespoon
Homemade white butter to garnish
Makki di roti to serve
Method
Step 1
Heat ghee in a non-stick pan, add ginger and garlic, mix and sauté till fragrant.
Step 2
Add onions, mix and sauté till translucent. Add green chillies, mix and saute for 1-2 minutes.
Step 3
Add mustard leaves, mix and cook till the leaves wilt. Add spinach and bathua, mix well and cook till the leaves wilt.
Step 4
Add salt, mix and cook for 5-6 minutes. Add 1 cup water, mix, cover and cook for 2-3 minutes.
Step 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.
Step 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
