Sarson Da Saag Recipe

Sarson Da Saag Recipe

Ingredients:

• 1 1/2 kilograms mustard leaves
• 250 gm bathua saag
• 4 green chilli
• 3 large onion
• 1 teaspoon turmeric
• 4 tablespoon ghee
• 250 gm spinach
• 50 gm corn flour
• 20 cloves garlic
• 2 inches ginger
• 1 cup water

Recipe :

• Step 1 Clean all the leafy vegetables in running water

  Sarson da saag Is an authentic Punjabi delicacy, which can be prepared at home easily without putting in many efforts. Here’s how you can prepare this dish by following some simple steps given below. To begin with washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt.

• Step 2 Pressure cook the leafy greens for half an hour

  After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves. Take a pressure cooker and cook all the leaves for half an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for sometime.

• Step 3 Blend the cooked saag for 30 seconds and then prepare the tempering

  Take out the mixture and put it in a blender with 50 grams of cornflour and churn for 30 seconds. Mixture should remain a little lumpy. Heat 2 tablespoon ghee in a deep-frying vessel, when it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chillies in a vessel.

• Step 4 Add saag in the pan and cook for 10-15 minutes

  When onions turn dark golden, then add the saag mixture, salt (to taste) and turmeric. You can also add red chilli powder during this point. Let it cook for 10-15 minutes till it comes to the required consistency to eat. When the saag has prepared, pour melted ghee on top and serve with makki ki roti. If you are fond of white butter add a dollop of it to make this dish even more indulgent. Serve it with a glass full of lassi and enjoy!

Tips :

• Always blanch mustard leaves first in boiling water to tone down their bitterness.

• You can add some powdered jaggery while preparing the saag to balance out its bitter tones.

• Use homemade unsalted white butter to get the classic flavours.

• You can add a small turnip, carrot or raddish to the saag to add more flavours to it.

• If you can't get bathua for the saag, use spinach instead.

• If stored in the refrigerator, saag will easily last 4-5 days.