Sarso Ka Saag – Simple Recipe | सरसों का साग | Traditional Recipe| Winter Meal

Sarso Ka Saag – Simple Recipe | Easy Way To Make Mustard Greens | सरसों का साग |How To Make Sarson Ka Saag Recipe|Traditional Recipe| Winter Meal

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Sarso ka saag recipe is a popular vegetarian dish. This saag recipe is made from the most healthy and easily available home ingredients. Making a tasty sarso ka saag recipe has never been so simple. Sarson ka saag is a popular dish of Punjab and North India which is served with Makke ki roti. This is mostly eaten in the winter season. This sarso ka saag is prepared using mustard greens, spinach, bathua, and radish leaves. It’s spiced using ginger, garlic, and green chilies and seasoned with onions and tomatoes fried in ghee. This dish has its own specialty. It’s so flavorful even without any masalas. Slowing cooking this dish makes it more delicious. I prefer slow cooking in the pan. You can also cook in a pressure cooker. This saag is traditionally served with Makki ki roti. Serve it with a dollop of white butter or desi ghee and it will be lip-smacking.

Recipe Steps for making Sarson Ka Saag

1. Wash well and roughly all the greens. (You must wash the greens thoroughly to get rid of the mud clinging to the stem), Keep aside.
2. Heat a deep pan/ wok or Cooker on medium flame.  Add water and bring it to a boil.
3. Once boiling the water, add salt and mix well.
4. Now add all the washed and roughly chopped greens.
5. Add chopped garlic cloves, ginger, green chilies, and chopped radish. Mix it well.
6. Now close the lid, cook till the greens become soft.
7. Now you will see all the greens has shrunk and cooked well
8. Switch off the flame and let the saag cool at room temperature.
9. Once cooled, transfer to a blender jar and make a coarse puree. Some people like smooth puree (it completely depends on your preference how you want your saag). Hand Blender or Madani  can be used to blend the greens
10. Add ghee or oil in a deep bottom pan while simmering the saag, it bubbles and splutters, on medium flame add chopped onions and sauté garlic until lightly golden brown, add ginger, green chilies and fry until golden brown.
11. now add chopped tomato and cook until soft and mushy and sauté till ghee or oil ooze out, add red chili powder
12. Now lower the flame and add the blended greens to the pan and mix well
13. Stir occasionally so that the greens do not stick to the bottom of the pan
14. Add Makke ka atta and mix properly, make sure there are no lumps.
15. Stir occasionally and cook for 10 to 20 minutes so that the saag does not stick to the bottom of the pan
16. Now Sarson ka saag is ready. Serve with a dollop of homemade butter and Makki di roti.

Useful Tips And Tricks

• Use only leaves. Don’t use stem while preparing saag.
• You can add more chilies as per your spice preference.
• You can pressure cook the greens to 2 whistles. But I prefer the slow cooking method.
• You may add 1 cup of hot water to adjust the consistency of the saag.

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