Sarson ka saag
HOW TO MAKE SARSON KA SAAG
Sarson ka saag is a typical Punjabi dish and is popular dish in India and too in Punjab region of Pakistan. It is made from green leaves available mainly in winters i.e. Spinach, Mustard leaves, Fat hen leaves (bathua). It is traditionally served with Makki ki roti (Unraised corn bread) and topped with butter or clarified butter (desi ghee).
In my childhood when my Mom cooks it, I usually thinks that how can this green grass can be so tasty. I eat it and keep on thinking how it is so tasty the green grass 😉 But when I come to know it’s not anything but the leaves gifted by nature and is Eatable and also can be made tasty by adding the below mentioned ingredients.
It taste awesome and specially cooked in winters. My Mom usually cook it and it take maximum 45-60 minutes. Sarson ka saag when cooked with bathua is good for body as bathua is warm in tendency and is good to be eaten in winters. Also people cook flat bread (paratha) of bathua in winters and is very tasty. I will share the recipe of it in my next post soon.
So, here comes the ingredients of TASTY sarson ka saag…
Ingredients Required: –
- Mustard leaves – 1/2 kg
- Spinach leaves – 250 gm
- Fat Hen leaves (bathua) – 125 fm
- Onions – 2-3 medium sized (chopped)
- Garlic cloves – 4 (chopped)
- Ginger – 1 inch piece (chopped)
- Green chili – 3 (chopped)
- Cumin seeds – 1 tsp
- Asafoetida – a pinch
- Garam Masala – 1/2 tsp
- Rec chili powder – 1/4 tsp (or as per taste)
- Turmeric powder – 1/2 tsp
- Salt – as per taste
- Oil – 2 tbsp
- Butter or clarified butter (desi ghee) – 1 tbsp
- First of all, clean mustard leaves, spinach and fat hen leaves and chop them.
- Now wash them with plenty of water so that not a bit of impurity is there. As these leaves grow on land so it contain some impurity (mitti) so clean it fully.
- Now add them in pressure cooker and boil them and give 2-3 whistles.
- After giving whistle off the flame and keep for 1o minutes.
- Open the lid and check the water level.
- If there is plenty of water again keep it on flame uncovered and let the water evaporate.
- Now add chopped ginger, garlic and green chili and place the lid and give 1 whistle.
- Add salt and again for 2 minutes boil it with continuous stirring.
- Now take frying pan and heat 2 tbsp of oil.
- Add cumin seeds and asafoetida and saute it for while.
- Now add chopped onions and cook them till light brown.
- Now add boiled leaves and cook it for 3-4 minutes.
- Off the flame and serve it hot and top with butter or desi ghee
- It’s ready to be served hot with chapati, maaki ki roti or rice.