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sarso ka saag
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3.91 from 11 votes

Sarson Ka Saag Recipe, How To Make Sarson Ka Saag

Sarson da Saag- A winter specialty made with Mustard greens from the state of Punjab
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Festive Recipe, Main Course, Main Dish
Cuisine: Punjabi Cuisine
Keyword: sarson ka saag
Servings: 6 persons
Author: Anjana Chaturvedi

Ingredients

  • 1 kg Mustard Greens / Sarson ka saag
  • 350 gm Chenopodium /Bathua
  • 250 gm Spinach /palak optional
  • 1 medium Turnip / Shalgum
  • 4 Green Chillies / Hari Mirch chopped
  • 2 inch Ginger / Adrak chopped
  • 2 Tomatoes / Tamatar chopped
  • 3 tbsp Maize Flour / Makki Ka Atta
  • 3 tbsp Butter, Unsalted / Makkhan
  • 3 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak

Instructions

  • First of all chop off the hard stems from Mustard greens, bathua and spinach,no need to remove the soft tender stems.
  • Wash the greens in enough water 2-3 times to remove all the mud and dirt.
  • Chop the greens roughly and peel the turnip and chop into small pieces.
  • In the pressure cooker add all the chopped greens, green chilies ,turnip and half quantity of chopped ginger along with 1.5 glass of water.
  • Close the lid and Pressure cook on medium heat for about 7-8 whistles.
  • Then let it cool down and then open the pressure cooker.
  • Now blend it with a hand blender and make a coarse puree. Don't make it into a smooth or fine paste.
  • Now sprinkle the maize flour on the greens ,add 1 tsp at a time and then mix with a spoon. if you add all the maize flour together then it become lumpy.so add little,mix and repeat.
  • In rural areas and villages they use a wooden mathani to blend the saag and it was coarse in texture.you can also blend it with a wooden whisk/mathani if you can.
  • Heat 2 tbsp ghee and 2 tbsps of butter in a pan and add grated ginger, chopped tomato and salt and cook till tomato become soft and mushy.
  • Now add this tomato mixture to the Sarson saag and mix.
  • Cover the cooker with a plate and simmer for about 15 -20 minutes so the maize flour also get cooked else it may taste raw.
  • When you want to serve the saag then make this tadka as a garnish- Heat 1 tbsp of ghee in a small pan and add cumin and asafoetida. when it start crackling remove from the heat and add red chili powder and pour over the sarso the saag.
  • Serve garam garam Sarson ka saag with makki ki roti ,salad ,pickle and buttermilk and off course with a dollop of butter on Top !!