Sarson Ka Saag / Healthy Sarson Da Saag
Sarson Ka Saag is a traditional Punjabi recipe that is prepared mostly during the winter season when mustard leaves and spinach are easily available. It is also known as Sarson Da Saag in Punjab. It is normally prepared with a combination of spinach and bathua or sometimes with radish leaves and is served with Makki ki roti.
Equipment needs
- Blender
- Tong
- Strainer
- Kadai/Fry pan
Ingredients
- Chopped mustard leaves-4 cups
- Chopped spinach-4 cups
- Chopped bathua / lamb’s-quarter -2 cup
- Chopped green chili-2
- Ginger-1/2 inch
- Garlic paste-1 tbsp
- Chopped onion-1/2 cup
- Tomato-1
- Turmeric powder-1 tbsp
- Roasted cumin coriander powder-1 tbsp
- Cumin seeds-1/2 tbsp
- Salt to taste
- Ghee-2 tbsp
- Chopped coriander leaves-2 tbsp
How to Make Sarson Ka Saag
Clean and wash mustard leaves, spinach, and bathua leaves
Finely chopped them
Now take a pan and add sufficient water and allow them to boil, and add the chopped spinach, mustard and bathua leave to blanch them.
To blanch them, all you need to do is immediately drain and transfer them to ice-cold water to retain the bright green color.
Now you can transfer them to a blender jar and make a paste and keep them aside
Now in a blender jar add tomato, ginger, and green chili
And make a fine paste
Heat ghee in a pan, and add some cumin for tempering
Then add the chopped onion and sauté them for till they become translucent
Add 1 tbsp roughly paste garlic and stir them
Now add the salt, turmeric powder, and roasted cumin-coriander powder and stir them till the raw smell of the spices goes off
Add the tomato paste and stir them for a minute on high flame
Now add the green saag paste and mix them well
Cover the lid and allow them to cook for 3-4 minutes on medium flame
Open the cover, mix them well
Turn off the flame; add some chopped coriander leaves and butter or ghee
Transfer them to a serving plate and serve hot with Makki ki roti
Sarson Ka Saag
Equipment
- blender
- tong
- A kadai or a fry pan
- strainer
Ingredients
- 4 cup Chopped mustard leaves
- 4 cup Chopped spinach
- 2 cup Chopped bathua / lamb's-quarter
- 2 green chili
- 1/2 tbsp ginger
- 1 tbsp garlic paste
- 1/2 cup onion, chopped
- 1 tomato
- 1 tbsp turmeric powder
- 1 tbsp roasted cumin-coriander powder
- 1/2 tbsp cumin seeds
- salt
- 2 tbsp ghee
- 2 tbsp Chopped coriander leaves
Instructions
- Clean and wash mustard leaves, spinach and bathua leaves
- Finely chopped them
- Now take a pan and add sufficient water and allow them to boil,and add the chopped spinach, mustard and bathua leaves to blanch them.
- To blanch them, all you need to do is immediately drain and transfer them to ice cold water to retain the bright green color.
- Now you can transfer them to a blender jar and make a pasteand keep them aside
- Now in a blender jar add tomato, ginger and green chili
- And make a fine paste
- Heat ghee in a pan, and add some cumin for tempering
- Then add the chopped onion and saute them for till they become translucent
- Add 1 tbsp roughly paste garlic and stir them
- Now add the salt, turmeric powder, and roasted cumin-coriander powder and stir them till the raw smell of the spices goes off
- Add the tomato paste and stir them for a minute in high flame
- Now add the green saag paste and mix them well
- Cover the lid and allow them to cook for 3-4 minutes in medium flame
- Open the cover, mix them well
- Turn off the flame; add some chopped coriander leaves and butter or ghee
- Transfer them to a serving plate and serve hot with makki ki roti