Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
Sarson Ka Saag Recipe is a very traditional winter recipe from North India made from a mix of greens like mustard leaves, spinach leaves and bathua. The most important greens for this recipe is the sarson, also known as mustard. I sometimes combine it along with spinach and methi as well or sometimes just spinach, based on the availability of the greens.
Ingredients
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500 grams Mustard greens
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washed and roughly chopped
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250 grams Spinach Leaves (Palak)
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washed and roughly chopped
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250 grams Bathua leaves
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washed and roughly chopped
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1 teaspoon Makki Ka Atta (Yellow Corn Meal Flour)
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2 inch Ginger
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finely chopped
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4 cloves Garlic
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finely chopped
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1 Onion
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thinly sliced
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3 Green Chillies
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slit into half
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1/2 teaspoon Red Chilli powder
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1/2 teaspoon Garam masala powder
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1/2 teaspoon Coriander Powder (Dhania)
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Salt
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to taste
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4 tablespoons Ghee
Instructions
Step 1
To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green
Step 2
For this, you can use a steamer or a pressure cooker
Step 3
Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water
Step 4
Cover the pressure cooker and cook until you hear one whistle
Step 5
After the first whistle turn off the heat
Step 6
Place the cooker under running water and release the pressure immediately and add the Makki ka atta
Step 7
This process of releasing the pressure immediately will help keep the greens green
Step 8
Allow it to cool
Step 9
You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy
Step 10
The way you like to present it is purely your choice
Step 11
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies
Step 12
Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned
Step 13
You can optionally cover the pan partly to create steam to cook the onions
Step 14
This process of cooking consumes less oil
Step 15
Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder
Step 16
Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions
Step 17
Turn off the heat, check the salt and adjust to taste accordingly
Step 18
Transfer the Sarson Ka Saag to a serving bowl and serve hot
Step 19
Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas