Sarson Da Saag

Name: Sarson Da Saag
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 Kg Sarson Leaves; 500 gms Palak Leaves; 250 gms Bathua; 6 Green Chillies; 3-4 Table Spoon Makki Ka Atta; 1 Table Spoon Ginger Garlic Paste; 2 Onions; 3 Tomatoes; 2-3 Table Spoon Desi Ghee; 1 Tea Spoon Jeera; 1 Pinch Hing; 2 Tea Spoon Salt; 1 Tea Spoon Dhaniya Powder; 1 Tea Spoon Laal Mirch Powder

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Ingredients

5-6 servings

1 KgSarson Leaves
500 gmsPalak Leaves
250 gmsBathua
6Green Chillies
3-4 Table SpoonMakki Ka Atta
1 Table SpoonGinger Garlic Paste
2Onions
3Tomatoes
2-3 Table SpoonDesi Ghee
1 Tea SpoonJeera
1 PinchHing
Spices
2 Tea SpoonSalt
1 Tea SpoonDhaniya Powder
1 Tea SpoonLaal Mirch Powder

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Steps

1

Chop Sarson, Palak & Bathua Leaves properly, & mix them all together.
2
3

Chop Onions finely, grind tomatoes, 2 green chillies & Ginger Garlic Paste finely into purée in a mixer grinder.
4
5

Chop 3 Green Chillies roughly.
6

Now wash them properly 2-3 times in a bucket.
7

Then take a pressure cooker, keep it on high flame & start adding wash Sarson, Palak & Bathua leaves in it & they will automatically settle at bottom.
8

Then add roughly chopped green chillies, 1 Teaspoon Salt, 1 Cup Water because there is enough water in leaves.
9

When they settle down at bottom, close the lid & give 3-4 whistles on low flame.
10

After 3-4 whistles, turn off the flame & let the pressure cooker depressurise naturally.
11

After some time, open the lid & add 3-4 Table Spoon Makki Ka Atta in it & mix them properly.
12

Now let the mixture cool down properly.
13

After 30 minutes-1 Hour, when they cool down properly, grind them finely into saag paste in a mixer grinder.
14

Now keep all finely grinded saag paste in a big bowl or pot.
15

Then take a kadhai, add 2-3 Table Spoon Desi Ghee in it & keep the gas on medium flame.
16

When ghee gets heated up, add 1 Pinch Hing & 1 Teaspoon Jeera in it & let them sizzle.
17

When they start sizzling, add finely chopped onions in it & cook them till they turn into golden brown in colour.
18

After 2-3 minutes, when they turn into golden brown, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
19

After 5-6 minutes, when oil is completely released, add 1 Teaspoon Dhaniya Powder & 1 Teaspoon Laal Mirch Powder in it & roast them for 2-3 minutes.
20

After 2-3 minutes, add 4-5 Big Spoon Saag Paste in it & mix them properly.
21

Now close the lid & cook them for 4-5 minutes on low flame.
22

After 4-5 minutes open the lid & stir them properly.
23

Your Sarson Da Saag is ready to be served.