Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
A high protein Punjabi recipe with mustard greens - washed and roughly chopped, spinach leaves (palak) - washed and roughly chopped, bathua leaves - washed and roughly chopped. Ready in 55 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
19 steps- 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
spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)green chillies - slit into half(3)salt - to taste - 2
For this, you can use a steamer or a pressure cooker
- 3
Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water
spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)salt - to tastetablespoons ghee(4) - 4
Cover the pressure cooker and cook until you hear one whistle
- 5
After the first whistle turn off the heat
- 6
Place the cooker under running water and release the pressure immediately and add the Makki ka atta
makki ka atta (yellow corn meal flour)(1 teaspoon) - 7
This process of releasing the pressure immediately will help keep the greens green
mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3) - 8
Allow it to cool
- 9
You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy
mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3) - 10
The way you like to present it is purely your choice
- 11
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)onion - thinly sliced(1)green chillies - slit into half(3)red chilli powder(1/2 teaspoon)tablespoons ghee(4) - 12
Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned
onion - thinly sliced(1) - 13
You can optionally cover the pan partly to create steam to cook the onions
onion - thinly sliced(1) - 14
This process of cooking consumes less oil
- 15
Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder
onion - thinly sliced(1)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon) - 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
mustard greens - washed and roughly chopped(500 grams)onion - thinly sliced(1)green chillies - slit into half(3) - 17
Turn off the heat, check the salt and adjust to taste accordingly
salt - to taste - 18
Transfer the Sarson Ka Saag to a serving bowl and serve hot
- 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
makki ka atta (yellow corn meal flour)(1 teaspoon)garam masala powder(1/2 teaspoon)
Rate this recipe
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Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
A high protein Punjabi recipe with mustard greens - washed and roughly chopped, spinach leaves (palak) - washed and roughly chopped, bathua leaves - washed and roughly chopped. Ready in 55 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 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
spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)green chillies - slit into half(3)salt - to taste - 2
For this, you can use a steamer or a pressure cooker
- 3
Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water
spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)salt - to tastetablespoons ghee(4) - 4
Cover the pressure cooker and cook until you hear one whistle
- 5
After the first whistle turn off the heat
- 6
Place the cooker under running water and release the pressure immediately and add the Makki ka atta
makki ka atta (yellow corn meal flour)(1 teaspoon) - 7
This process of releasing the pressure immediately will help keep the greens green
mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3) - 8
Allow it to cool
- 9
You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy
mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3) - 10
The way you like to present it is purely your choice
- 11
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies
inch ginger - finely chopped(2)cloves garlic - finely chopped(4)onion - thinly sliced(1)green chillies - slit into half(3)red chilli powder(1/2 teaspoon)tablespoons ghee(4) - 12
Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned
onion - thinly sliced(1) - 13
You can optionally cover the pan partly to create steam to cook the onions
onion - thinly sliced(1) - 14
This process of cooking consumes less oil
- 15
Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder
onion - thinly sliced(1)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon) - 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
mustard greens - washed and roughly chopped(500 grams)onion - thinly sliced(1)green chillies - slit into half(3) - 17
Turn off the heat, check the salt and adjust to taste accordingly
salt - to taste - 18
Transfer the Sarson Ka Saag to a serving bowl and serve hot
- 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
makki ka atta (yellow corn meal flour)(1 teaspoon)garam masala powder(1/2 teaspoon)
Rate this recipe
