Sarson Ka Saag and Makki Ki Roti are the staple food of Punjab, India. Authentic saag has a very creamy texture without the cream. It uses very few spices and tastes amazing. Heeng Jeera tadka on top is a must on this saag.
| Preparation Time: | 60 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Sarson Leaves (Mustard Greens) | 500 gm |
| Spinach Leaves | 250 gm |
| Methi and Bathua leaves | 100 gm |
| Red Onion | 3 medium |
| Tomatoes | 5 medium |
| Ginger | 2 inch piece |
| Makki Ka Aata (Corn meal) | 1/4 cup |
| Jeera (Cumin Seeds) | 1 tsp |
| Salt | 3/4 tsp |
| Red Chilli Powder | 1/2 tsp |
| Whole Red Chilli | 2 |
| Ghee (Clarified Butter) | 2 tbsp |
| Ginger for garnishing | 1 inch piece |
Method
- Separate stems from the leaves. Wash the leaves a few times because sometimes they contain a lot of dirt.
- Chop the leaves as finely as possible.
- Cook them with chopped green chillies and finely grated ginger (1 inch piece) in a large pan with about 1/2 inch of water. Cover the lid. Once the water starts boiling reduce the heat.
- Cook it for about 2 hours on the lowest heat. After one hour into cooking, start mashing the leaves every 15 minutes. You can use a ladle or potato masher. At the end of 2 hours, it will become pretty smooth with thick consistency.
- Mix corn flour in one cup of water. Keep aside.
- Chop onions and tomatoes coarsely. Heat 1 tbsp of ghee in a wok. Add onion and fry for a few minutes till they become soft. Now add chopped tomatoes and cook for a few minutes till tomatoes are soft. They should still stay chunky. Keep aside.
- Heat 1 tbsp ghee in a wok. Add half the cumin seeds and wait for them to crackle.
- Add green paste, corn flour mixture and salt to the wok and mix. Keep stirring otherwise corn flour will form lumps.
- Cook till it starts boiling and then turn down the heat. Let it cook for 30 minutes on low heat.
- Add onion and tomatoes to the Sarson Ka Saag and cook for a few minutes. Sarson Ka Saag is ready.
- Prepare chaunk: Heat 1 tbsp ghee in a small pan. Add the remaining cumin seeds and heeng. Wait till cumin seeds crackle. Add whole red chillies and fry them. Add red chilli powder and mix.
- Garnish Sarson Ka Saag with chaunk and julienned ginger. Serve it hot with Makki Ki Roti.
Notes:
- Saag tastes best when it is thick, so use minimum water in boiling the greens.
- It’s very important to add corn meal to the saag. It works as a binding agent and gives a nice smooth texture.
- Sarson Leaves are high in Vitamin A and Vitamin K. Spinach is rich source of iron and calcium along with other vitamins. (source: wikipedia)
Summary
Recipe Name
Sarson Ka Saag
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)