Sarson ka Saag is a traditional North Indian dish that celebrates the harmonious blend of Sarson (mustard greens) with other leafy vegetables. This delightful dish is loved for its unique pungent yet creamy flavors and is often served with makki ki roti, butter, jaggery, and a variety of sides.
In this recipe, we'll make Sarson ka Saag using simple steps to ensure a perfect outcome. Get ready to savour the rich flavors of this beloved Punjabi delicacy.
Ingredients:
For Saag:
- 500 grams Mustard Greens (Sarson) (preferably tender leaves and stem)
- 250 grams Spinach Leaves (Palak)
- 250 grams Bathua leaves (goosefoot leaves) (can be replaced with radish or fenugreek leaves)
- 2-inch Ginger, roughly chopped
- 4 cloves Garlic, roughly chopped
- 2 medium sized tomatoesÂ
- 3 Green Chillies, slit
- Salt to taste
- 1/2 teaspoon Jaggery (optional)
- 1 teaspoon Makki Ka Atta
 For Tempering:
- 1 teaspoon Cumin Seeds
- 1-2 Dried Red Chillies
- A pinch of Asafoetida (Hing)
- 2 tablespoons Minced Garlic
- 1 Onion, thinly sliced
- 4 tablespoons Indiyeah! Mustard oil (or Indiyeah! Oil of your choice)
- Salt to taste
To Serve:
- White Butter (Makhan)
- Jaggery
- Sliced Onions
- Pickle
Cooking:
Preparing Saag:
- Clean and wash the Sarson, Palak, and bathua leaves thoroughly. Roughly chop the Sarson, leaving the spinach and bathua leaves whole.
- In a cooking pot, add the chopped mustard greens, spinach, bathua leaves, tomatoes, ginger, garlic, green chillies, salt, and jaggery (if using). Cook on medium flame until the greens are tender.
- Once cooked, coarsely blend the saag.
- Mix in the makki ka atta to the blended greens. Simmer the mixture for 5 minutes, stirring occasionally, until the saag thickens.
Tempering:
- In a separate pan, heat Indiyeah! Mustard oil and add cumin seeds. Allow them to splutter. Add dried red chillies, asafoetida (hing), and minced garlic. Sauté until the garlic turns golden.
- Then add thinly sliced onions to the tempering and cook until they become soft and light brown.
- Mix the prepared tempering into the saag mixture. Stir well to combine all the flavors.
- Serve the Sarson ka Saag hot, topped with a dollop of butter (makhan). Accompany with jaggery, sliced onions, and pickle for a complete and authentic experience.
Sarson ka Saag, a quintessential Punjabi dish, beautifully captures the essence of Sarson and other leafy vegetables.. Serve it with the traditional makki ki roti, butter, and a medley of sides for a truly satisfying and authentic North Indian meal.Enjoy the unique blend of flavors and textures of Sarson ka Saag with Indiyeah!.
