Are you in the mood for some delicious, healthy saag? This Sarson Ka Saag recipe is just what you need! Made with spinach and mustard greens, this punjabi sarson ka saag recipe is sure to please your taste buds.
For Punjabi families, Sarson ka saag is a dish that is steeped in tradition. Originating in the agricultural belt of Punjab, Sarson ka saag is typically served with Makki ki roti during winter months.
When it comes to comfort food, it doesn't get much better than Sarson ka saag. This hearty dish, made with greens and spices, is the perfect winter meal. And best of all, it's easy to make!
It's made with mustard greens, spinach, and other leafy greens cooked to perfection with flavorful spices such as ginger, and garlic. With its incredible taste and nutrition-rich ingredients, sarson ka saag is sure to please any palate. Try this easy Sarson ka saag recipe today to bring traditional flavour into your kitchen! So, what are you waiting for? Give it a try today!
Ingredients for Sarson Ka Saag
Greens For Saag: Mustard greens or Sarson leaves, spinach leaves, bathua/Amaranth greens
For Tadka/Tempering: Ginger, garlic, green chillies, onion, maize flour/Makki ka Aata or cornmeal, Ghee
Seasoning: Salt, Red Chilli
To make Sarson ka saag at home, sarson/ mustard leaves and tender stems are cooked with washed spinach leaves and boiled until they're all tender.
Lastly, blend all the ingredients using a food processor or an immersion blender to create a thick creamy texture.
Then the saag is tempered in lots of ghee and spices and served with Makki ki roti or plain roti.
Sarson Ka Saag Recipe
This recipe is easy to follow and can be made in under an hour.
To make saag, first, wash the mustard greens and spinach leaves or any other greens if you are using them thoroughly.
Roughly chop greens and keep them aside.
Then, cook the greens until they are soft. You can make Sarson ka saag in an Instant pot or a pressure cooker.
After cooking greens and cooling them Sarson ka saag is mashed either using a hand masher or by pulsing in a blender.
Then a tempering/tadka for saag is made which varies as per taste. The main Ingredients used in tadka/tempering are Onions, ginger, green chillies and garlic.
In some homes where garlic or onion is not used, you can make tomato tadka and make Saag without onion garlic as well.
Tips to Make The Best Sarson ka saag
If you're looking to make the best saag possible, there are a few tips and tricks that can help you get the most out of this savoury dish.
- First, be sure to use tender saag leaves - usually from mustard greens - as these will yield the most flavorful saag.
- It's also important to ensure that all ingredients are added in proper proportion; using too much or too little of any ingredient will throw off the entire flavour profile.
- Once your saag ingredients have been cooked with appropriate spices, simmer the dish until it reaches the desired consistency.
- Finally, be sure to garnish your saag with butter or ghee to ensure maximum richness and flavor before serving!
With these tips in mind, you're sure to make a saag that will be remembered by family and friends alike. Enjoy!
Recipe Notes & Frequently Asked Questions
Which Greens are Used in Making Saag?
Whenever anyone thinks of sarson saag, a delicious and warming dish usually eaten during the winter months in India, one of the main ingredients that come to mind is 'greens'. In this classic Punjabi dish, mustard greens are used, along with other leafy vegetables such as spinach, fenugreek leaves (methi), and bathua.
This saag is hearty and nutritious and can be made vegan by substituting the ghee (clarified butter) with Vegan substitutes used in the recipe.
What to Serve with Sarson Ka Saag?
It is usually served with Makki ki roti, Bajra roti or plain roti. Traditionally saag is topped with ghee or homemade white butter. Also, radish and gud/jaggery is served as an accompaniment.
More Such Recipes
Sarson Ka Saag Recipe
- 400 grams Mustard Greens
- 400 grams spinach
- 150 grams Bathua Chenopodium
- 2 - 3 green chillies
- to taste salt
- 2 tablespoon ghee Desi (clarified butter)
- 1 teaspoon ginger garlic paste (finely chopped)
- 3 Tomatoes chopped
- Wash, clean and chop the mustard, Bathua and spinach leaves. Also chop tender stems of mustard leaves
- Add salt, green chili and tomatoes to these greens and pressure cook the for 2-3 whistles. Remove from heat, release the pressure and allow it to cool.
- Blend the saag in a blender jar.
To Prepare Tadka or Tempering
- Heat ghee in a pan.
- Add ginger garlic and fry them for a minute.
- Add chopped tomatoes and cook till soft and pulpy. Keep mashing them with back of spatula.