Sarson ka Saag Video by Tarla Dalal

Step 1

For sarson ka saagTo make sarson ka saag, boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.Strain using a strainer and drain well.Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.Heat the oil in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.Add the onions and again sauté on a medium flame for 1 to 2 minutes.Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve the sarson ka saag hot with makai ki roti.

Step 2

If you like sarson ka saag recipe | Punjabi sarson ka saag | healthy sarson da saag | given below is the list of similar recipes : Rajma saagwala Aloo pethe ka saag Saagwala cheese kofta

Step 3

This is how mustard leaves look like. Pick and clean a bunch of mustard leaves. Sarson leaves may have thick stems, you can either discard it (they are more bitter) or if you wish to use them, then chop them finely and cook well till soft. When not in season, make use of canned mustard greens. Wash them nicely and chop and keep aside. Similarly, pick and clean spinach leaves. These greens are loaded with fibre and antioxidants & are readily available in local markets during the winter season. This makes sarson da saag teh makki di roti an ultimate winter comfort food. Wash them thoroughly under running water, chop and keep aside.

Step 4

To prepare sarson ka saag recipe | Punjabi sarson ka saag | healthy sarson da saag | in a big vessel or a deep non-stick pan, boil enough water. You can even boil the veggies in a pressure cooker but you may not get that green colour in sabzi. Add mustard leaves. Traditionally cooked Sarson ka saag consists of Bathua saag (goosefoot, chenopodium) and sometimes even with radish saag (mooli) and fenugreek saag (methi) along with spinach and mustard. We have taken 1:1 ratio of mustard greens and spinach leaves. You can alter the ratio and add leafy greens to go on ahead with whatever taste suits you. Add spinach leaves. It is added to cut the bitterness and balance the extreme pungency of mustard greens. Also, add green chillies. Add 1 small radish and tomatoes for variation. Mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally. Do not cover while blanching or else you won’t get that bright green colour in sarson ka saag. Strain using a strainer and drain well. Refresh it twice in enough cold water immediately. This will stop the internal cooking procedure and help in retaining vibrant green color of the leafy vegetable. Drain well again. Keep aside for 2 to 3 minutes to cool slightly. Once cooled, transfer everything to a mixer jar. Add ½ cup of water. Blend in a mixer to a coarse mixture and keep aside. Traditionally, blending is done using a wooden whisk to get that coarse bite. If you do not prefer this texture then puree it either fine and smooth. To make sarson ka saag, heat the oil in a non-stick kadhai. Traditionally, Sarson ka saag was prepared in earthen pots for an authentic taste. Once the oil is hot, add the cumin seeds. When the seeds crackle, add garlic. Add ginger. Add asafoetida and sauté on a medium flame for 30 seconds. Add onions. To make Jain sarso ka saag simply, skip both garlic and onion from the recipe and proceed with the rest. Sauté on a medium flame for 1 to 2 minutes or until the onions are soft. Add the mustard leaves-spinach mixture. Add turmeric powder. Add chilli powder. Adjust the spiciness as per your liking. We have already added some green chillies with mustard leaves-spinach. Add coriander-cumin seeds powder. This is optional. Add salt. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Our authentic sarson ka saag | Punjabi sarson ka saag | healthy sarson da saag | is ready! Serve authentic Punjabi Sarson ka saag hot with makai ki roti and jaggery along the side. Top sarson da saag with a dollop of white butter or makhan to make it more flavorful.