Sarson da Saag

Name: Sarson da Saag
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 5 Cups washed and chopped mustard leaves; 2 cups washed and chopped palak; 2 Onions (Chopped); 1 Tomato (Chopped); 5-6 Cloves Garlic (Chopped); 1 tsp Chopped Ginger; 3-4 Green Chillies (Chopped); 1 Raddish (Chopped); 1 tsp Red Chilli Powder; 1/4 Tsp Turmeric Powder; As Per Taste Salt; 2 Tbsp Maize Flour; 2 Tbsp Oil; For Tempering; 1 Tbsp Clarified Butter; 2 Dry Red Chili; 1 tsp Chopped Garlic; 1 tsp Coriander Powder; 1 tsp Garam Masala

Nikita Choithani @Chef24

#ws1
#sarson

Sarson ka saag is a type of curry, so it has a creamy, saucy texture and is simply addictive. Traditionally, it is served with an unleavened corn-based flatbread known as Makki di Roti, though it can also be served with Paratha and steamed basmati rice.

#ws1
#sarson

Nikita Choithani @Chef24

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Ingredients

30 minutes

5 servings

5 Cupswashed and chopped mustard leaves
2 cupswashed and chopped palak
2Onions (Chopped)
1Tomato (Chopped)
5-6 ClovesGarlic (Chopped)
1 tspChopped Ginger
3-4Green Chillies (Chopped)
1Raddish (Chopped)
1 tspRed Chilli Powder
1/4 TspTurmeric Powder
As Per TasteSalt
2 TbspMaize Flour
2 TbspOil
For Tempering
1 TbspClarified Butter
2Dry Red Chili
1 tspChopped Garlic
1 tspCoriander Powder
1 tspGaram Masala

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Steps

30 minutes

1

Wash and chop the mustard leaves and palak. In a pan add enough water for boiling and add washed greens. Boil for about 5 minutes on high flame, stirring occasionally.
2

Strain using a strainer and immediately wash in cold water twice and let it cool.
3

Blend in a mixer to a coarse mixture using 1/2 cup water.
4

Heat oil in a pan, add cumin seeds when seeds crackle. Add green chilies, ginger, garlic, asafoetida, and sauté for about 20 seconds.
5

Add onions, tomatoes, Raddish, and cook for about 5 minutes. Add a coarse mixture of greens and mix well.
6

Add Turmeric powder, Red chili powder, maize flour to thicken the saag. Let it cook on low flame for 5-10 minutes.
7

(2) For Tampering -
Heat clarified butter in a tampering pan. Add garlic, coriander powder, Garam Masala, Dry Red Chilli, and sauté for about 10seconds and pour directly on the saag and cover with lid to enhance the flavors.
8

Serve hot with Makke ki roti, Basmati Rice or Paratha and lot of white butter and achaar.