Sarson Ka Saag

5 May

sarson_ka_saag
Sarson Da Saag.

Sarson Ka Saag is a Punjabi dish made of mustard greens. Mainly mustard greens are used for sarson ka saag. Since mustard leaves have sharp flavor, some use spinach and bathua leaves to complement. Mustard leaves are blanched and ground into coarse paste. It is then briefly cooked in tempered oil. Sarson ka saag is topped with home made ghee and traditionally eaten with makai ki roti.
Makes: 4 – 5 Servings

Ingredients:

Mustard Greens 3 Cups Packed
Spinach 1 Cup Packed
Bathua Leaves 1/2 Cup Packed
Corn Meal 1 tbsp
Green Chiles 2
Onion 1
Garlic 3 Cloves
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Salt to taste
Ghee / Oil 1 tbsp

Method of preparation:

Peel and finely chop onion.
Peel and crush the garlic cloves.
Remove stems, wash and roughly chop green chiles.
Peel and chop half the ginger and sliver the other half of the ginger.
Clean, wash, separate leaves from stalks and roughly chop mustard greens, spinach leaves and bathua leaves.

Bring to boil a cup or two of water and cook all the greens in boiling water along with ginger and green chillies till leaves turn just soft.
Alternatively, bring to boil a cup of water and cook all the greens till soft and tender.
Once cooled, grind all the cooked greens along with ginger and green chiles into coarse paste.
If necessary add the water the greens are cooked in.

Heat oil in a pan, add cumin seeds, crushed garlic cloves and onion.
When onion turns translucent, add cornmeal and pureed mustard greens.
Add water if required and cook on low flame till oil seperates.
Garnish with slivers of ginger and serve sarson ka saag hot with makai ki roti.
Notes: Make sure greens are cooked well before grinding them into coarse paste.

Suggestions: Sarson ka saag is too thick – Add more water from the greens that are cooked in and cook the whole mixture on low flame for a minute or two.
Variations: Some like to add cabbage for the creamy texture it imparts. Avoid using bathua leaves and spinach if you like the flavor of mustard greens or change the ratios accordingly. Curled mustard greens can also be used if you cannot find Indian mustard greens.
Other Names: Sarson Da Saag, Mustard Leaves Curry, Spiced Mustard Greens.

Advertisements

4 Responses to “Sarson Ka Saag”

  1. Anu May 6, 2009 at 4:19 am #

    Looks Yummy!!!! I would like to try as soon as I get Mustard Greens… How long I will have to cook after adding the greens paste?

  2. lubna May 7, 2009 at 2:33 am #

    sarson ka saag is one of my favorite dish.imake it in a huge quantity.my recipe is little differ from you i use some more greens.you introduce me an easy way. thanks.

  3. g.v.rao February 22, 2010 at 6:41 am #

    Hai,
    We are very much impressed with this site. You add telugu synomous words under ingredients by the side of english words. U may think of adding hindi words also.

Trackbacks/Pingbacks

  1. Makai Ki Roti » Talimpu - February 1, 2010

    […] into thick roti and heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag. Makes: around 3 Servings of Makai ki […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: