Punjabi Sarson Ka Saag Recipe
Winters are full of green leafy vegetables and these greens are a complete nutritional hub. Sarson ka Saag and Makki Ki Roti is the speciality of Punjab. This Punjabi cuisine is best enjoyed with homemade butter or desi ghee along with makki ki roti and jaggery. This delicious recipe is made with mustard leaves, spinach leaves and bathua leaves and are cooked together in a spicy onion ginger garlic masala. The main flavour and taste in the saag comes from mustard leaves, so we have to keep its quantity more comparative to other greens. For other saag recipes, do check out- Chaulai Ka Saag and Palak Haak Saag.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
- 5 bunches Mustard leaves
- 1 bunch Spinach leaves
- 1 bunch Bathua leaves
- 2 medium size onions, chopped
- 2 teaspoon ginger, crushed
- 8-10 garlic cloves, crushed
- 2 dry red chilies
- 2 green chilies/ red chili powder
- Asafoetida- a pinch
- 1 teaspoon cumin Seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fenugreek seeds
- Salt to taste
- 2 tablespoon Cornmeal (maize flour)
- 3-4 tablespoon mustard oil
How to make Sarson Ka Saag Recipe?
Step 1: Clean and wash all the greens well in the running water. Then, chop them finely.
Step 2: In a pressure cooker, add all the greens, asafoetida, salt, green chilies and crushed ginger along with ½ cup of water. Cover the lid and cook it for 3 whistles on low flame. Turn off the flame and let the pressure release naturally. Then, open the lid and pour cornmeal (maize) flour over the cooked greens and blend till smooth. Keep aside.
Step 3: Heat oil in a kadai, add coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and stir them till they start to splutter. Then add crushed garlic and saute till it turns golden brown.
Step 4: Add onions and saute till they turn transparent. Sprinkle red chili powder and stir for a minute.
Step 5: Add the boiled saag and let it simmer for 10-12 minutes. Keep stirring in between.
Step 6: Serve hot with desi ghee, makki ki roti, jaggery and salad.