How to Make Delicious Sarson Ka Saag recipe
how to make the classic Punjabi dish Sarson Ka Saag with this detailed step-by-step guide. Learn to prepare mustard greens, spinach, and radish in a rich, creamy curry. Ideal for pairing with Makki Ki Roti, this recipe is perfect for cold weather and packed with flavor.
Sarson ka Saag Recipe | Punjabi Mustard Greens Curry
Doston, aaj hum phir se hazir hai ek aur lazawab dish ke sath jo ki hai Sarson ka Saag. This Punjabi classic is a hearty, spicy, and deeply nutritious dish that's especially cherished during the cold North Indian winters. When paired with Makki Ki Roti (corn flatbread),
it becomes a quintessential winter meal. Although making Sarson ka Saag requires some time and effort, the result is a deliciously creamy and flavorful curry that’s worth every bit of preparation.
About Sarson Ka Saag
Sarson ka Saag, which translates to mustard greens curry, is a traditional North Indian dish made from mustard greens (sarson), along with other leafy greens like spinach (palak), bathua (chenopodium), fenugreek leaves (methi), and radish greens.
The dominant flavor comes from the mustard greens, which are both pungent and peppery. This dish is typically enjoyed with Makki di Roti (corn flour flatbread) but can also be paired with paratha or steamed basmati rice.
This recipe is a labor of love, requiring patience as the greens are cleaned, cooked, and blended to perfection. Although the process might seem time-consuming, the end result is a flavorful and creamy saag that’s perfect for cold weather.
1. Prep, Chop, and Clean the Greens
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Remove Stems: Begin by trimming the lower ends of the mustard greens. The stems can be tough, so you might want to discard them or cook them well to ensure they become soft.
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Sort and Prep: Sort and chop the remaining greens, including spinach, bathua, fenugreek leaves (if using), and radish greens. Peel and chop the radish root.
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Refrigerate: If you’re prepping ahead, store the cleaned greens and radish root in airtight containers in the fridge. Avoid rinsing them until ready to use to prevent spoilage.
2. Rinse Greens Thoroughly
Rinsing the greens is crucial to remove any residual dirt. This can be a time-consuming task, so be prepared to rinse in batches if necessary. Once rinsed, let the greens drain completely.
3. Pressure Cook the Greens
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Cook Greens and Veggies: In a 5 or 6-liter stovetop pressure cooker, add the cleaned greens, chopped radish root, onions, tomatoes, ginger, and garlic.
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Pressure Cook: Cover and cook on medium-high heat for 6 to 7 minutes, or until the greens and vegetables are soft. Allow the pressure to release naturally before opening the lid.
4. Blend the Greens
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Prepare for Blending: Once the greens mixture has cooled, transfer it to a blender. Add a couple of tablespoons of maize flour (cornmeal) to thicken the saag.
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Blend: Blend the mixture until smooth. For a coarser texture, blend less or use a hand blender if preferred.
- 2 tablespoons maize flour
5. Cook the Pureed Sarson Ka Saag
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Simmer: Pour the blended greens into a deep pot. Simmer on low heat for 25 to 30 minutes, stirring occasionally to prevent sticking. Adjust seasoning and salt to taste.
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Cool and Store: Allow the saag to cool before storing in airtight containers in the fridge. It typically lasts for 4 to 5 days and often tastes better the next day.
6. Make the Tempering
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Prepare the Tempering: Heat oil or ghee in a pan. Add finely chopped onions and cook until they are lightly browned.
- 1 to 2 tablespoons oil or ghee
- 1 medium-sized onion (finely chopped)
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Combine with Saag: Add a portion of the cooked sarson ka saag to the tempering and simmer for a few minutes until heated through.
7. Serve
- Garnish and Serve: Serve the hot sarson ka saag with Makki di Roti and a side of jaggery if desired. You can also serve it with paratha or steamed rice. For an extra touch, accompany with freshly chopped onions and green chilies.
Expert Tips
- Preparation: Cleaning and prepping the greens can be done in advance to save time. Store prepped greens in the fridge.
- Consistency: Adjust the consistency of the saag by blending to your preferred smoothness.
- Flavor Enhancement: The saag tastes better as it ages, so consider making it a day ahead.
With this step-by-step guide, you can master the art of making Punjabi Sarson ka Saag and enjoy a comforting, authentic Indian meal that’s perfect for cold weather.
Ingredients
- 1 bunch mustard greens (sarson)
- ½ bunch bathua (chenopodium/ goosefoot leaves)
- ½ bunch spinach (palak)
- 1 cup chopped tender radish greens
- 1 cup fenugreek leaves (methi) (optional)
- 3 to 4 inches white radish root (peeled and chopped)
- 1 cup chopped onions
- 1.5 cups chopped tomatoes
- 2 inches ginger (chopped)
- 7 to 8 garlic cloves (chopped)
- 2 green chilies (chopped)
- ½ teaspoon red chili powder
- 2 to 3 pinches asafoetida (hing)
- Salt to taste
- 2 to 3 cups water
- 2 tablespoons maize flour (cornmeal)
- 1 to 2 tablespoons oil or ghee (for tempering)
- 1 medium-sized onion (for tempering)
Nutritional Information
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 20 g
- Dietary Fibe: 6 g
- Sugars: 4 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0mg
- Sodium: 350 mg
- Calcium: 150 mg
- Iron: 3 mg
Directions
Ingredients
- 1 bunch mustard greens (sarson)
- ½ bunch bathua (chenopodium/ goosefoot leaves)
- ½ bunch spinach (palak)
- 1 cup chopped tender radish greens
- 1 cup fenugreek leaves (methi) (optional)
- 3 to 4 inches white radish root (peeled and chopped)
- 1 cup chopped onions
- 1.5 cups chopped tomatoes
- 2 inches ginger (chopped)
- 7 to 8 garlic cloves (chopped)
- 2 green chilies (chopped)
- ½ teaspoon red chili powder
- 2 to 3 pinches asafoetida (hing)
- Salt to taste
- 2 to 3 cups water
- 2 tablespoons maize flour (cornmeal)
- 1 to 2 tablespoons oil or ghee (for tempering)
- 1 medium-sized onion (for tempering)
Preparation
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Prep the Greens
- Mustard Greens: Trim the lower ends of the mustard greens. Discard tough stems or cook them thoroughly if you choose to keep them.
- Other Greens: Sort and chop the spinach, bathua, fenugreek leaves (if using), and radish greens. Peel and chop the radish root.
- Storage: If preparing in advance, store the cleaned greens and radish root in airtight containers in the fridge.
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Rinse the Greens
- Rinse all the greens thoroughly under running water to remove any dirt or grit. This might need to be done in batches, especially for mustard greens.
Cooking the Greens
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Pressure Cooking
- Add Ingredients: In a 5 or 6-liter stovetop pressure cooker, combine the cleaned greens, radish root, chopped onions, tomatoes, ginger, and garlic.
- Season: Add chopped green chilies, red chili powder, asafoetida, and salt to taste.
- Add Water: Pour in 2 to 3 cups of water.
- Cook: Cover and cook on medium-high heat for 6 to 7 minutes, or until the greens and vegetables are soft. Allow the pressure to release naturally before opening the lid.
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Cool and Blend
- Cool: Let the cooked mixture cool to room temperature.
- Blend: Transfer some of the greens and liquid to a blender. Add 2 tablespoons of maize flour. Blend until smooth. You can also use a hand blender for this step. For a coarser texture, blend less.
Final Cooking
- Simmer the Puree
- Heat: Pour the blended greens into a deep pot.
- Simmer: Simmer on low heat for 25 to 30 minutes, stirring occasionally to prevent sticking. Adjust salt and seasoning as needed.
- Cool and Store: Allow the saag to cool. Store in airtight containers in the fridge for up to 4 to 5 days. The flavor often improves the next day.
Tempering
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Prepare Tempering
- Heat Oil/Ghee: In a separate pan, heat 1 to 2 tablespoons of oil or ghee.
- Add Onions: Add finely chopped onions to the pan and cook until lightly browned.
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Combine
- Add Saag: Add about 2 cups of the cooked sarson ka saag to the tempered onions.
- Simmer: Simmer for a few minutes until the saag is hot and well combined with the tempering.
Serving
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Garnish and Serve
- Serve hot Sarson Ka Saag with Makki Ki Roti (corn flour flatbread), Paratha, or steamed rice. For a traditional touch, serve with a side of jaggery and freshly chopped onions and green chilies.
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Enjoy
- This dish is comforting and perfect for cold weather. The flavors meld beautifully, and the saag can be enjoyed with a variety of accompaniments.
Tips for Perfect Sarson Ka Saag
- Consistency: Adjust the consistency of the saag by blending to your desired smoothness.
- Prepping Ahead: Clean and prep the greens a day before to save time.
- Flavor Improvement: The saag often tastes better the next day as the flavors develop.
By following these steps, you can make a delicious and authentic Sarson Ka Saag that will warm you up and satisfy your taste buds. Enjoy the traditional flavors of Punjabi cuisine with this hearty and nutritious dish!