Sarson ka Saag (Authentic Punjabi Style)
The combo of sarson ka saag topped with butter and served with makki ki roti taste too good and is a winter staple in north India.
for sarson ka saag
bunch mustard leaves
bunch bathua leaves
bunch spinach leaves
chopped tender radish leaves
(mooli ke patte)
2 to 3
white radish root
medium sized onions,
medium sized tomatoes,
7 to 8
red chili powder
1 to 2
or ¼ teaspoon asafoetida powder (hing)
2 to 3
salt as required
tempering for 3 servings
medium sized onion,
1 to 2
bowls of cooked saag
making sarson ka saag
Firstly clean and chop all the greens. then wash the greens well.
In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
Cover the pressure cook and cook for 6-7 minutes or more.
If cooking in a pan, then cover and let the greens cook till done. Do check occasionally.
Pour the greens along with the stock and maize flour in a blender. blend till smooth.
In another pan, pour the pureed greens.
Simmer for a good 25-30 minutes.
tempering for sarson ka saag
In another small pan, heat oil or ghee
Add the chopped onions and fry them till light brown.
Add the prepared saag. Stir and simmer for a couple of minutes.
Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti
full recipe -