Sarson Ka Saag

How to make Sarson Ka Saag | Punjabi Sarson Da Saag Recipe | Winter Special Mustard Greens & Other greens - Punjabi Vegetarian Winter Special Recipe

Hello Friends,

Today, I am going to share one more winter special recipe from the Punjabi cuisine. Sarson ka Saag & Makki ki Roti is a quintessential food cooked during the winter season in the North part of India. Sharing Sarson Ka Saag recipe with step by step pictures. 

Saag means a green leafy vegetable dish. Saag  in simple words can be described as food prepared with  green leafy vegetables or different varieties of green leafy vegetables are used, such as spinach leaves, fenugreek leaves, mustard greens or any other type of leafy vegetables. Sarson ka saag is a very popular vegetarian dish from the punjabi cuisine. It is made with mustard green and various other seasonal green leafy vegetables and flavored with Indian spices. 

In the initial days of my cooking and before tasting this classic authentic dish, I always use to feel this is the most over hyped vegetable dish! I mean, what's so special in this combination and even presentation of this dish is not so tempting.. But trust me, after tasting I realized... I was so wrong and very much judgmental towards this humble healthy combination.

Today's recipe is redesigned by me and I had taken very good care to retain the beautiful natural colour of this dish. If you really want to enjoy this dish, add garlic, ghee and green chillies in good quantity. The plan of action for this recipe is to clean and blanch all the green leafy vegetables and then stir fry all in the ghee and flavor it with garlic and green chillies. I had purposely skipped tomatoes in this recipe and substituted it with lemon juice.

Let's get started 

☑Recipe details 

◽Preparation time 40-45 minutes 

◽Cooking time 12-15 minutes 

◽Servings 3-4

☑Ingredients required 

◽1 bunch Mustard green - Sarson leaves 

◽half bunch Spinach leaves- Palak 

◽2/3 bunch Cheel Bhaji - Bathua - lamb's quarters 

◽1 bulb garlic or spring garlic 

◽4-5 green chillies 

◽1 big onion

◽½ lemon - juice

◽Pinch of turmeric powder

◽Salt to taste 

◽3-4 tbsp ghee

☑Method 

✔Step 1 Mise en place

◾All green leafy vegetables - Washed, roughly chopped -blanched - Squeeze out water

** Blanching process - In the boiling water, add the mustard leaves- cook it for 3-5 minutes and then drain the water and wash it under normal tap water. Where as for spinach and bathua leaves, simply keep it in the hot water for 3-5 minutes and then drain the water and rinse it under normal tap water. Keep it aside until called for. Now, It's up to you to follow this process or blanch all vegetables together. 

◾Onion - peeled and sliced 

◾Garlic - peeled

◾Green chillies   - roughly chopped 

✔Step 2 Cooking time

◾In a non stick fry pan, melt the ghee over medium heat. Add the garlic cloves and stir fry for 3-5 minutes until the color changes to light brown.. Transfer from pan and place it in a bowl. Keep it aside until called for. 

◾In the same pan where garlic is stir fried and removed add chopped onions and green chillies; stir fry for about 2-3 minutes until translucent.

◾Add all the blanched green leafy vegetables i.e. mustard green, spinach and bathua. Stir fry for about a minute or two. Add a pinch of turmeric powder and salt. Mix it well and cook it on medium flame for 3- 5 minutes. Switch off the gas stove and leave it to cool down. 

◾Take a mixer grinder jar, add stir fried garlic and above stir fried onion, green leafy mixture and lemon juice, pulse for 8 - 10 seconds, if mixture is difficult to blend, add 1tbsp ghee and a dash of water. 

◾Now saute again for that in the non stick fry pan, melt the ghee over medium heat. Add the above blended mix. Stir fry and simmer for 2-5 minutes.. 

◾Our Sarson Ka Saag is ready to dish out. Serve hot with Makki Ki roti.