Sarson Ka Saag recipe

 Sarson Ka Saag is a popular and traditional Punjabi dish made with mustard greens, spinach, and other leafy vegetables. It is often served with makki di roti (cornmeal flatbread). Here's a simple recipe for Sarson Ka Saag:

How to prepare. 

Sarson Ka Saag recipe

Sarson Ka Saag recipe

Ingredients:

For Sarson Ka Saag:

➤1 bunch mustard greens (sarson), washed and chopped

➤1 bunch spinach, washed and chopped

➤1/2 bunch bathua leaves (optional), washed and chopped

➤1 small onion, finely chopped

➤2-3 green chilies, chopped

➤1 tablespoon ginger-garlic paste

➤2 tomatoes, chopped

➤2 tablespoons maize flour (makki ka atta) or cornmeal

➤Salt to taste

➤1/2 teaspoon turmeric powder

➤1 teaspoon red chili powder

➤1/2 teaspoon garam masala

➤1 tablespoon ghee or butter (optional, for garnish)

For Tempering (Tadka):

➤1 tablespoon ghee or oil

➤1 teaspoon cumin seeds

➤2 cloves garlic, chopped

➤1/2 teaspoon asafoetida (hing)

Instructions:

1. Cleaning and Chopping:

➤Wash the mustard greens, spinach, and bathua leaves thoroughly. Chop them finely.

2. Boiling Greens:

➤In a large pot, add the chopped greens, chopped onions, green chilies, ginger-garlic paste, tomatoes,        turmeric powder, and salt. Add enough water to cover the greens.

➤Boil the mixture until the greens are tender. This may take around 20-30 minutes.

3. Mashing Greens:

➤Once the greens are tender, use a hand blender or traditional "madani" to coarsely mash the greens.         Alternatively, you can use the back of a ladle to mash them.

4. Adding Cornmeal:

➤In a small bowl, mix the maize flour (makki ka atta) with water to make a smooth paste. Add this             paste to the mashed greens and mix well. This helps in thickening the saag.

5. Cooking Saag:

➤Cook the saag on low heat for an additional 15-20 minutes, stirring occasionally to avoid sticking.           Adjust the consistency by adding more water if needed.

6. Preparing Tempering:

➤In a small pan, heat ghee or oil. Add cumin seeds, chopped garlic, and asafoetida. Let them splutter        and turn golden brown.

7. Final Touch:

➤Add the tempering to the cooked sarson ka saag. Also, add red chili powder and garam masala. Mix        well and cook for an additional 5-7 minutes.

8.Optional Garnish:

➤For added richness, you can garnish the Sarson Ka Saag with a dollop of ghee or butter before                 serving.

Serve hot Sarson Ka Saag with makki di roti or any other Indian bread of your choice. Enjoy this nutritious and flavorful Punjabi dish!