Sarson Ka Saag

इस व्यंजन को हिन्दी में पढ़ें

Sarson saag (mustard leaves preparation) is a very famous delicacy from Punjab. This delicious saag is served with makke ki roti (bread made with cornmeal). Sarson ka saag amd makke di roti is a very popular combo in Punjab. Now a days in winter time one can find this combo all the restaurants..Mustard leaves can be easily found in the Indian stores and also in supermarkets. In India this delicious and famous combo is usually made in cold weather when green eafy vegetables are easily available. There are so many different ways to make sarson ka sagg here I am sharing my recipe of sarson ka saag which is easy to follow, delicious, and is our family’s favorite. Enjoy this Punjabi delicacy and do not forget to share your comments. Happy cookimg, Shuchi.

Preparation Time: 10 minutes
time: 15 minutes

Ingredients (Serves 4)

• Mustard Leaves 400 gms/1 bunch
• Spinach 350 gms/ 1 bunch
• Green chilies 4-5
• Fenugreek powder ¼ tsp
• Onion 1 medium
• Ginger 1 inch piece
• Cornmeal (makke ka aata) 1½ tbsp
• Salt 1 tsp
• Garam masala ½ tsp
• Lemon juice 1 tsp
• Ghee 2 tbsp 

Ingredients to serve:

• Ghee/ Butter for serving 2-3 tbsp
• Makke di Roti

Ingredients to boil the greens:

• Water 1 cup
• Salt ½ tsp
• Sugar ¼ tsp

Method of preparation:

1. Remove thick and hard stems of mustard and spinach leaves and wash them thoroughly. Do not need to discard the young and tender stems. Leave mustard and spinach in a colander to remove extra water.

2. Boil 1 cup water in a big sauce pan. Add ½ tea spoon salt and ¼ tea spoon sugar (to maintain the green color), boil the mustard leaves in the hot water till tender. It takes about 3-5 minutes to boil the mustard leaves.
3. Now add spinach leaves. Boil the leaves for 2 mintes. Turn of the heat. Let the greens cool down for 5-10.
4. Remove the stem and wash the green chilies.
5. Make a coarse paste of boiled mustad leaves, spinach leaves and green chilies. Make sure the paste is coarse (do not overgrind).

6. Peel wash, and finely chop the onion. Peel , wash and finely chop the ginger.
7. In a wok, heat the 2-3 table spoon ghee. Add chopped onions. Fry the onions until it gets transluscent (takes about 2-3 minutes) . Add grated ginger and fry for 30 seconds.
8. Add coarse paste of greens in the sauted onions and cook for 5 minutes.
9. Mix 1 table spoon makke ka aata (cornmeal) with 2 tbsp water. Make a thick paste. Add this makke ka paste in greens. Mix well and add salt, garam masala, and fenugreek powder. Mix well and cook for 7-8 minutes.
10. Turn off the heat. Add lemon juice. Taste and adjust the spices as per taste. Delicious saag is ready.

11. Pour hot ghee onto the saag at the time of serving. Serve hot saag with makke ki roti and jaggery (गुड़).

1. We need makke ka aata (cornmeal) for this recipe, but not corn starch.
2. If you do not eat onions make this saag without using onion, the saag tastes good even without onions.
3. Do not overcook the mustard and spinach, as overcooking will not only fade the color of the greens but also affect the taste.

Recipe of Makke Di Roti

Some other green leafy vegetables preprations-

• Gajar Methi Ki Sabji

  Methi (fenugreek) leaves are mildly bitter in taste but have significant medicinal values. Carrots (gajar) are rich in Vitamin A, and Vitamin C. Gajar and Methi ki sabji (cooked carrot and methi) is a very easy to make veggie preparation that tastes awesome and is highly nutritious....

  

• Soya Methi Aloo

  Methi (fenugreek) leaves are mildly bitter in taste, , have significant medicinal values. Soya (Dill) leaves are mild in taste and are an aromatic leaves. Both these are also known as good digestive herbs. The vegetable made with the combination of two herbs and the king of vegetables (potato/aloo)...

  

• Palak Ka Saag

  This is a very nutritious delicacy of dal made with green mung split and spinach leaves. Saag is usually a good source of iron and protein. Saag is usually served with rotis.....

  

• Saag Paneer

  Saag paneer is a very famous paneer dish. Saag Paneer is a little different than Palak Paneer - the curry is much thicker. For this delicacy mustard greens and spinach are used to make the curry. Mustard leaves are usually in abundance in the winters, but now-a-days we get most of the veggies all around the year....

  

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