Sarson ka saag

 Sarson Ka Saag is a traditional Punjabi dish made with Mustard Greens and other leafy vegetables ...served with makki ki roti.

Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.



Ingredients:

  • 1 1/2 kilograms mustard leaves
  • 250 grams spinach
  • 250 grams bathua saag
  • 50 grams corn flour
  • 4 green chilli
  • 20 cloves garlic
  • 3 large onion
  • 2 inches ginger
  • 1 teaspoon turmeric
  • 1 cup water
  • 4 tablespoon ghee                                                                                    

  • Method                   

1- Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.




2- add tomatoes.




3- then add the red chili powder and salt.

4- add 1.5 cups water and stir.

5- Pressure cook for 5-6 whistles on high heat (using a traditional stove-top pressure cooker) until everything is soft and done.If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally.

Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.

6- Open the pressure cooker wait for it cool down.

7- Once cooled transfer everything in a mixture jar.



8- Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.



9- Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
10- For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves.



 11-Saute for few seconds and then add the chopped onion and dried red chilies.



12- Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.


13- Transfer the tadka/tempering to the saag and mix.

Serve sarson ka saag with makki roti and jaggery.


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