Sarson ka sag is a Northern Indian winter specialty. Mustard greens, a few other greens, and spices are used to make it. Sarson ka saag goes really well along with makke ki roti.
Course Side Dish
Cuisine Indian
Keyword sarson da saag, sarson ka saag, sarson ka sag
Calories 975kcal
Author Puja
Ingredients
To cook Saag
500gmMustard leaves/Sarson ka saag
250gmSpinach/palak
250gmFenugreek leaves/methi
1tbspGarlicfinely chopped
1tbspGingerfinely chopped
3 -Green chillifinely chopped
2-3tspMaize flour
For Tadka
1cupOnionchopped
2Green chillichopped
1inchGingerchopped
5-6podsGarlicchopped
1tspCoriander powder
2tbspGhee
Saltto taste
For extra flavor
1-2tbspGhee
a pinch - Asafoetida
2-3Green chillislit
2-3Dry red chilli
8-10podsGarliccut into halves, lenthwise
Instructions
How to cook greens
Clean wash and roughly chop the leaves.
In a pressure cooker add chopped sarson, palak and methi leaves.
Add chopped ginger, garlic and green chilli. Give it a nice mix.
Add salt and little water, cover and cook on medium flame until one whistle.
Once done let the steam release completely on it's own. And then open the lid.
Now slightly cover and cook again for an hour mashing saag using a mathani after every 10 minutes, until it is well cooked.
If you see that there is no water left in the saag then you can heat water and add as per your requirement.
Cook saag till it gets well cooked and mashed well.
Now add makki ka aata and little boiling water.Give it a nice mix.
Cook for 5 to 10 minutes more, mashing in between.
Now heat desi ghee in a pan.
Add one roughly chopped onion.Fry until golden brown.
Then add 2 chopped green chilli, garlic, ginger and salt.
Add little coriander powder, fry until the raw smell of coriander powder goes off.
Now add the mashed saag at this point and give it a nice mix.
For Tempering:
Heat Ghee in a tadka pan,
Add hing, green chill, dry red chilli and garlic pods and fry for few seconds.
Now pour this tadka over the saag.
Top with some butter or ghee and serve Sarson ka Saag with Makki ki Roti.