Today, I am going to share the traditional recipe of 'Sarson da Saag'. Sarson Da Saag recipe requires lot of your time and patience - cleaning the saag, washing them, chopping and cooking them. Blending them and again cooking them is a time-intensive method. You can also divide the work in batches like clean the greens one day before and keep them in the fridge in an airtight containers. And in the next day do the remaining process.
Bathua can also be added in this recipe but it's not available at my place. So, I have prepared it with Mustard Greens, Spinach and turnip. Sarson Da Saag tastes great when fresh butter put over it and served with Makki di Roti. Saag tastes better over time. Usually I prepare Saag in bulk and temper it at the time of serving.
You can visit more Punjabi Recipes. Finally, I would request you to visit my other Indian Curry Recipes like
Restaurant style Dal Makhani Recipe,
Dhaba Style Kadai Paneer Recipe etc.
1. Ingredients Preview.
2. Firstly, clean, wash and chop all the mustard greens. Chop off the lower end of the mustard seems just a few centimeters from the base. The mustard stems can be tough. In this case you can peel the stems as shown in the pictures. After peeling stems make them soft, which is easy to cook. Also, clean, wash and chop spinach. Then chop 2 small sized turnips finely. Also, clean and chop bathua leaves if available.
3. Boil 1 cup water in a pressure cooker and then add finely chopped turnip to it.
4. Then add 1/2 kg chopped Spinach to it.
5. Further, add 1 inch ginger, 2 green chilies and 3/4 tsp salt to it. If you like garlic then add 4-5 garlic cloves also.
6. Now, add mustard green(sarson ka saag) to it. If the cooker is full then do not panic, the greens will be down in a few minutes.
7. Now, boil the greens like this for 30 minutes on low- medium flame, do not close the lid. If the lid of the cooker is closed by adding greens, then the mustard greens cause bitterness.
8. When the mustard green changes its colour slightly or after 30 mins, close the lid of pressure cooker and cook for 1 whistle on medium flame. After the whistle, keep the flame on low and cook for 10 more mins. Then, turn off the flame and let all of the pressure settles down.
9. When you open the lid, you will see the greens have cooked well. Let the green mixture warm. Then add 2 tbsp cornmeal/ maize flour (Makki Ka Atta) to it and mix well. Do not add maize flour in hot saag, lumps will form in it.
10. Pour the saag in a grinder jar and grind it coarsely, not to fine. You can also use a hand blender for the same and blend in the cooker itself. Traditionally, Madhani (the Indian hand blender) is used to blend the greens.
11. Pour the saag in the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
12. If the saag/greens seem too thick, then you can add some hot water. Add only hot water at this time.
13. Simmer for at-least 20-25 minutes. Stir occasionally so that the saag does not stick to the bottom of the cooker. Once cooled, the saag can be kept in an airtight container in the fridge.
14. Heat 1 tbsp clarified butter/ Desi Ghee and then add 1/2 tsp fenugreek seeds(Methi dana). Let them splutter. Further, sauté 1 finely chopped onion until it turns golden brown.
15. Then add 2 finely chopped tomatoes and salt to taste to it.
16. Cook till tomatoes become soft and mushy and it starts releasing ghee.
17. Pour the prepared tadka/ tempering over the Saag. Mix well and simmer for 4-5 mins.
18. Now, this step is optional. Preparing another tempering of ginger juliennes and slit green chilies. Sauté Ginger Juliennes and green chilies in a 2 tsp hot Ghee.
19. Sarson da Saag is ready to serve. Enjoy hot Sarson Ka Saag with Makki Ki Roti. You can even enjoy with Chapati or Parantha.
Tips:
- Clean and wash the mustard greens and spinach properly to get rid of the mud or soil clinging to the stems. And if you are adding Bathua and Methi then clean them also well.
- First 30 minutes boil the greens with open lid. If the lid of the cooker is closed by adding greens, then the mustard greens cause bitterness.
- If you ever need to add water while making greens, always add hot water.
- Add maize flour in a warm Saag only. Do not add maize flour in hot saag, lumps will form in it.
- Sarson Da Saag tastes great when fresh butter put over it.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, clean, wash and chop all the mustard greens. Chop off the lower end of the mustard seems just a few centimeters from the base. The mustard stems can be tough. In this case you can peel the stems as shown in the pictures. After peeling stems make them soft, which is easy to cook. Also, clean, wash and chop spinach. Then chop 2 small sized turnips finely. Also, clean and chop bathua leaves if available.
3. Boil 1 cup water in a pressure cooker and then add finely chopped turnip to it.
4. Then add 1/2 kg chopped Spinach to it.
5. Further, add 1 inch ginger, 2 green chilies and 3/4 tsp salt to it. If you like garlic then add 4-5 garlic cloves also.
6. Now, add mustard green(sarson ka saag) to it. If the cooker is full then do not panic, the greens will be down in a few minutes.
7. Now, boil the greens like this for 30 minutes on low- medium flame, do not close the lid. If the lid of the cooker is closed by adding greens, then the mustard greens cause bitterness.
8. When the mustard green changes its colour slightly or after 30 mins, close the lid of pressure cooker and cook for 1 whistle on medium flame. After the whistle, keep the flame on low and cook for 10 more mins. Then, turn off the flame and let all of the pressure settles down.
9. When you open the lid, you will see the greens have cooked well. Let the green mixture warm. Then add 2 tbsp cornmeal/ maize flour (Makki Ka Atta) to it and mix well. Do not add maize flour in hot saag, lumps will form in it.
10. Pour the saag in a grinder jar and grind it coarsely, not to fine. You can also use a hand blender for the same and blend in the cooker itself. Traditionally, Madhani (the Indian hand blender) is used to blend the greens.
11. Pour the saag in the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
12. If the saag/greens seem too thick, then you can add some hot water. Add only hot water at this time.
13. Simmer for at-least 20-25 minutes. Stir occasionally so that the saag does not stick to the bottom of the cooker. Once cooled, the saag can be kept in an airtight container in the fridge.
14. Heat 1 tbsp clarified butter/ Desi Ghee and then add 1/2 tsp fenugreek seeds(Methi dana). Let them splutter. Further, sauté 1 finely chopped onion until it turns golden brown.
15. Then add 2 finely chopped tomatoes and salt to taste to it.
16. Cook till tomatoes become soft and mushy and it starts releasing ghee.
17. Pour the prepared tadka/ tempering over the Saag. Mix well and simmer for 4-5 mins.
18. Now, this step is optional. Preparing another tempering of ginger juliennes and slit green chilies. Sauté Ginger Juliennes and green chilies in a 2 tsp hot Ghee.
19. Sarson da Saag is ready to serve. Enjoy hot Sarson Ka Saag with Makki Ki Roti. You can even enjoy with Chapati or Parantha.
3 Comments
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Nidhi kakkar
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