Sarson ka Saag Recipe – Authentic Punjabi Style
Sarson ka Saag is a traditional Punjabi dish made with mustard greens and other leafy vegetables, slow-cooked with spices and served with Makki ki Roti. It’s a winter delicacy that is packed with nutrients and rich flavors.
Ingredients:
For the Saag (Green Puree):
- 250g mustard greens (Sarson ke Patte)
- 150g spinach (Palak)
- 50g bathua (optional, adds extra flavor)
- 2 green chilies (roughly chopped)
- 1-inch ginger (grated)
- 5-6 garlic cloves
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1½ cups water
For the Tempering (Tadka):
- 2 tablespoons ghee or mustard oil
- 1 teaspoon cumin seeds (Jeera)
- 1 pinch of asafoetida (Hing)
- 1 medium onion (finely chopped)
- 2 tomatoes (pureed)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon maize flour (Makki ka Atta) – helps thicken the saag
- Salt to taste
Instructions:
Step 1: Preparing the Saag
- Wash and clean the mustard greens, spinach, and bathua thoroughly in water.
- Roughly chop them and add to a deep pan with 1½ cups of water, turmeric powder, salt, and green chilies.
- Cover and cook on low-medium heat for about 25-30 minutes until the greens are soft and tender.
- Once cooked, let it cool slightly and blend it using a hand blender or mixer until you get a coarse, thick puree.
Step 2: Making the Tempering (Tadka)
- Heat 2 tablespoons ghee or mustard oil in a pan. Add cumin seeds and let them splutter.
- Add a pinch of hing, followed by finely chopped onions. Sauté until onions turn golden brown.
- Add grated ginger, garlic, and cook for another minute.
- Stir in pureed tomatoes and cook until the oil starts separating.
- Add red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes.
Step 3: Combining Everything
- Pour the prepared saag (green puree) into the tempering. Mix well.
- Add 1 tablespoon maize flour (makki ka atta) to thicken the saag and cook on low heat for 10-12 minutes, stirring occasionally.
- Adjust salt and spice levels as per taste.
Step 4: Serving
- Serve hot with a dollop of butter or fresh cream on top.
- Pair with Makki ki Roti, jaggery (Gur), and buttermilk (Chaas) for an authentic Punjabi experience!
Pro Tips for Best Sarson ka Saag:
✅ Always use a mix of greens like mustard, spinach, and bathua for an authentic taste.
✅ Cook on low flame for a longer time for a rich, deep flavor.
✅ Maize flour helps thicken the saag and adds a rustic texture.
✅ Mustard oil or ghee enhances the aroma and taste.
Enjoy this delicious, healthy, and traditional Punjabi Sarson ka Saag in winter and savor its authentic flavors! 😋
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