Sarson ka saag

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

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 975kcal

Author Puja

Equipment

Ingredients

To cook Saag

500 gm Mustard leaves/Sarson ka saag
250 gm Spinach/palak
250 gm Fenugreek leaves/methi
1 tbsp Garlic finely chopped
1 tbsp Ginger finely chopped
3 - Green chilli finely chopped
2-3 tsp Maize flour

For Tadka

1 cup Onion chopped
2 Green chilli chopped
1 inch Ginger chopped
5-6 pods Garlic chopped
1 tsp Coriander powder
2 tbsp Ghee
Salt to taste

For extra flavor

1-2 tbsp Ghee
Asafoetida a pinch
2-3 Green chilli slit
2-3 Dry red chilli
8-10 pods Garlic cut 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.

Nutrition