About Sarson Ka Saag Recipe

Sarson Ka Saag Recipe: It is a highly popular and delicious Punjabi dish enjoyed throughout North India, especially during winter. The term “Sarson” refers to mustard greens, which are known as “Sarso” in Hindi and Punjabi. Lilotari Sarson ka Saag is a type of Sarso ka Saag that includes two varieties of greens: spinach (palak) and bathua leaves (also known as Chenopodium album) or Chana ka Saag, which consists of chickpea greens. These varieties of Sarson ka Saag are rich in protein, making them a staple in many households, particularly during the winter season.

Sarson ka Saag is typically served with makki ki roti and is a must-have dish during Punjabi gatherings. Prepared in various ways across different regions, it is a simple and quick recipe that is enjoyed by people of all ages. It is made by finely chopping the greens, then cooking them with mustard oil, garlic, and aromatic spices. The addition of cornmeal lends a creamy texture to the dish, and it is further enhanced by tempering with ghee and green chilies, which adds a distinct flavor. Sarson ka Saag recipe captures the essence of authentic Punjabi cuisine and promises a delightful culinary experience.

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Tips for Sarson Ka Saag Recipe

Thoroughly washed : To make Sarson ka Saag, all the mustard greens are thoroughly washed first and then they are used. This ensures that any remaining dirt is washed away before cooking, resulting in clean and fresh greens for the dish.
Maize flour: In making the saag, maize flour is used instead of chickpea flour, and you can also use chickpea flour instead of it.
Use less water: When cooking Sarson ka saag, make sure to use less water while boiling them. This prevents the need to drain excess water after cooking, ensuring that the greens retain their nutrients.
Tempered with ghee: Once the mustard greens are cooked, they are tempered with ghee (clarified butter) and green chilies. This enhances the flavor of the dish, making it very delicious.

Sarson Ka Saag Recipe Ingredients

1 bunch sarson

1 soya saag

1 bunch methi

1 bunch bathu (pigweed)

1 bunch spinach

6/7 green chili

2 inch ginger

10/15 garlic

salt to test

Corn flour

4 Red chili

1/2 tsp hing

1 tsp Coriander

1 onion

2 tsp oil

1 tsp ghee

Nutrition in Sarson Ka Saag Recipe

Vitamin A: 460mg
Vitamin C: 0mg
protein: 24mg
Vitamin E: 0mg
Calcium: 597mg
Magnesium: 0mg
Sodium: 970mg
Fiber: 6g
Iron: 65mg
Zinc: 1mg
Potassium: 359mg

Sarson Ka Saag Recipe Step by Step With Photos

Step 1 :
First, for making sarson ka saag, take a bunch of mustard greens and about five bunches of spinach.

Step 2 :
Then, add a little fenugreek leaves, a bunch of amaranth leaves, and a bunch of bathua (also known as pigweed) to the mixture. Finely chop all of these ingredients.

Step 3 :
Then, take seven green chilies, two-inch ginger pieces, and 10 to 15 cloves of garlic. Crush them into small pieces for delicious sarson ka saag.

Step 4 :
Then, place all these vegetables in a pressure cooker, add a little sugar, and the ginger, garlic, and chili paste with oil on top. Add a glass of water, and then cook with the lid closed.

Step 5 :
Then, proceed to sauté it properly. This means adding corn kernels on top and mixing them well. Then, grind it slightly.

Step 6 :
Then, heat two tablespoons of oil in a pan. Once the oil is hot, add two red chilies to it for sarson ka saag.

Step 7 :
Then, add one tablespoon of coriander seeds and about half a teaspoon of asafoetida powder, finely chopped garlic cloves, and finely chopped medium-sized onions. Afterward, sauté them until they turn brown.

Step 8 :
Then, once we’ve boiled the greens, we’ll add spices to them. Afterwards, let it simmer for about seven minutes so that the greens don’t stick to the bottom.

STEP 9 :
Then, in a vessel, we’ll heat a tablespoon of ghee for sarson ka saag. Once the ghee is hot, we’ll add a red chili and two chopped green chilies to it and temper it on top of our greens.