Authentic Sarson Ka Saag Recipe

Delight in the earthy flavors of Sarson ka Saag recipe, a Punjabi classic of mustard greens simmered to perfection. Pure comfort on a plate! 🌿🍲#recipe #cooking #kanwalskitchen

What is Sarson ka Saag?

Sarson ka Saag is a traditional North Indian dish, particularly popular in Punjab. It features a delectable blend of mustard greens, spinach, and other leafy vegetables. Simmer these greens and then finely grind them to create a flavorful puree.

To prepare Sarson ka Saag, thoroughly clean, chop the greens, and then cook them with spices like ginger, garlic, green chilies, and cumin seeds. This imparts a robust, aromatic essence to the dish. The addition of cornmeal (makki ka atta) helps to thicken the saag and lends a slightly coarse texture.

The dish is slow-cooked, allowing the flavors to meld and intensify. Ghee, a form of clarified butter, is often added for richness and a distinctive nutty flavor. The finished saag is typically garnished with a dollop of butter or a drizzle of ghee, enhancing its creamy and indulgent quality.

What is usually combined with sarson ka saag?

Sarson ka Saag is a quintessential winter delicacy, best enjoyed with makki ki roti (cornmeal flatbread) and a dollop of fresh butter. Its earthy flavors and nutrient-rich profile make it a cherished comfort food. Beyond its delectable taste, it’s also a nutritional powerhouse, packed with vitamins and minerals. This iconic Punjabi dish offers a taste of rustic, traditional Indian cuisine, showcasing the heartiness of winter greens.

You May Also Like: Chatpata Jeera Aloo Recipe

Nutrition Facts:

Sarson ka Saag is a traditional Punjabi dish made from mustard greens and other leafy vegetables. The nutritional content can vary based on the specific Sarson ka saag recipe and ingredients used. Here’s a general approximation for the nutritional values for a standard serving size of about 1 cup (approximately 250 grams):

• Calories: Approximately 50-100 kcal
• Total Fat: 1-5 grams
• Saturated Fat: 0-1 gram
• Total Carbohydrates: 5-15 grams
• Dietary Fiber: 3-6 grams
• Sugars: 1-3 grams
• Protein: 2-5 grams
• Sodium: 200-500 milligrams (may vary based on added salt and ingredients)

It’s important to note that these values are general estimates, and the actual nutritional content can vary based on factors such as the specific ingredients used, the cooking method, and any added fats or seasonings. Sarson ka Saag is typically served with makki di roti (corn flatbread), and the overall nutritional profile of the meal would depend on the combination of both.

If you have a specific recipe in mind, checking the nutritional information based on the exact ingredients and quantities used would provide more accurate details. Additionally, homemade versions may offer more control over the ingredients and their nutritional content compared to store-bought or restaurant-prepared dishes.

Ingredients:

Required ingredients for Sarson ka Saag recipe are:

Ingredients for Saag:

• Sarson ka Saag (Mustard leaves) = 1 bunch  or 1 kg
• Bathua Saag (Goosefoot) = 1 bunch
• Palak (Spinach) = 1 bunch
• Methi (Fenugreek) = 1/2 bunch
• Green Chillies = 12
• Lehsan (Garlic) = 10-12 cloves
• Makkai Aata (Maize Flour) = 2 tbsp
• Salt to Taste
• Water = 1 Glass

Ingredients for Bhagaar:

• Cooking Oil = 4 tbsp
• Garlic (Lehsan) = 1 tbsp
• Cumin Seeds = 1 tsp
• Green Chilies = 2 pcs

Must Try: How to make Palak Paneer Recipe

Instructions:

Complete instructions for making Sarson ka Saag recipe are:

Clean and Chop Greens:

• Wash mustard greens, spinach, bathua, and fenugreek leaves thoroughly. Chop them finely.

Boil the Greens:

• Boil the chopped greens in a large pot of water until they are tender. This may take around 15-20 minutes. Drain the water and let the greens cool.

Mash the Greens:

• Once the greens are cool, use a hand blender or a traditional wooden masher (madhani) to mash them to a coarse texture. Set aside.

Prepare Onion-Tomato Mixture:

• Heat ghee in a pan. Put in cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Put in minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until the raw smell disappears.
• Add chopped tomatoes, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts separating from the mixture.

Add Mashed Greens:

• Add the mashed greens to the onion-tomato mixture. Mix well.

Add Maize Flour:

• Sprinkle maize flour (makki ka atta) over the greens mixture. Stir continuously to avoid lumps. Cook for 10-15 minutes until the mixture thickens.

Simmer:

• Lower the heat and let the Sarson ka Saag simmer for an additional 15-20 minutes. Keep stirring occasionally.

Tadka (Optional):

• In a separate small pan, heat a tablespoon of ghee. Add a pinch of red chili powder and pour this tadka over the saag for added flavor.

Serve:

• Serve hot with makki di roti, a dollop of butter, and jaggery.

Enjoy the rich and flavorful Sarson ka Saag recipe, a classic winter dish from North India!

Video of Sarson Ka Saag Recipe: