Sarson Ka Saag

Name: Sarson Ka Saag
Total time: 2400 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 500 gm Mustard Greens or Sarson; 100 gm bunch Fenugreek Greens or Methi; 120 gm Spinach or Palak; 120 gm Green Amaranthus or Hari Maat; 120 gm Chenopodium Album or Bathua or Cheel bhaji; 1 cup water; 1" piece of Ginger; 6-7 cloves Garlic; 2 tbsp Ghee; 1/8 tsp Asafoetida or Hing; 1 large chopped Onion; 2-3 Green Chillies (whole or slit); 2-3 chopped Tomatoes; 1 tsp Red Chilli powder; 1 1/2 tsp Salt; 2 tbsp Maize Flour or Makai ka Aata; 2 tbsp Ghee or Clarified Butter; 2 tsp Cumin Seeds; 4-5 dry Red Chillies; 7-8 sliced or whole Garlic cloves; Blobs of Butter for serving

ZMA @zesty5

#WS
#Week3
#cookpadindia
#Punjabi
#winterrecipe
Sarson da Saag is a classic Punjabi dish exclusively made and relished in Winters. It's a lip-smacking treat in Winters. It's absolutely amazing alongside Makki di Roti or Maize Flour Rotis with a generous dollop of Ghee or White Butter on top. This Winter special combination makes everyone drool and practically no one can resist it. Made with a host of healthy Greens and spices, it's an absolutely flavourful and aromatic treat of the Season.
And that dollop of White Butter on top of the melt in mouth hot and crisp Makki di Roti with a heavenly Sarson da Saag is something that no one can miss. It's a heavenly dish. Saag means Greens and Sarson stands for Mustard Greens. Basically this is a Mustard Greens dish cooked alongside a few other Greens like Spinach, Green Amaranthus, Fenugreek Greens, Bathua, also known as Chenopodium Album and a few common spices that makes this dish a super duper hit with all the foodies around the Globe.
Winters are incomplete without this dish. And it's a must have one without any doubts.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40 minutes

8-10 servings

500 gmMustard Greens or Sarson
100 gmbunch Fenugreek Greens or Methi
120 gmSpinach or Palak
120 gmGreen Amaranthus or Hari Maat
120 gmChenopodium Album or Bathua or Cheel bhaji
1 cupwater
1" piece of Ginger
6-7 clovesGarlic
FOR THE PREPARATION -
2 tbspGhee
1/8 tspAsafoetida or Hing
1large chopped Onion
2-3Green Chillies (whole or slit)
2-3chopped Tomatoes
1 tspRed Chilli powder
1 1/2 tspSalt
2 tbspMaize Flour or Makai ka Aata
FOR THE TEMPERING -
2 tbspGhee or Clarified Butter
2 tspCumin Seeds
4-5dry Red Chillies
7-8sliced or whole Garlic cloves
Blobs of Butter for serving

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Steps

40 minutes

1

For the saag, first of all wash all the greens properly then chop it roughly. You have to measure the leaves only after cleaning. Keep other things also handy for the saag. Now add all the leaves along with green chillies, garlic, ginger and salt to a pressure cooker. Add about 1 cup of water and cook for about 4-5 whistles. Let the pressure settle down on it's own. Set it aside.
2

Open the lid after sometime and mash it well with a ladle or a masher. Alternatively you can pulse it in a blender jar in order to keep it a bit rough texture or can even blend to a smooth but thick paste. Do not add water. To this blended saag, add maize flour and mix it well. Do not blend it into a very fine paste.
3

Now heat ghee in a pan. add hing and onion to it and saute it until light pink in colour. Now add garlic, red chilli powder, green chillies and saute it for a minute or two. Add tomato and cook until it is soft. Now add it to the saag and cook it again for 8 to 10 minutes on medium heat.
4

For tadka or tempering, heat ghee in a pan and add chopped garlic to it along with a few whole dry red chillies Cook on medium heat until light pink in colour then pour over the prepared saag. Serve sarson da saag along with makke di roti, green chillies, onion and some jaggery. Yum!

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ZMA @zesty5

on December 31, 2023 23:45

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.