sarson ka saag recipe | saag recipe | how to make sarson da saag with detailed photo and video recipe. a popular and healthy green coloured gravy recipe made with boiled & mashed mustard leaves and spinach leaves. a popular punjabi gravy mainly served with makki ki roti. the texture and appearance is very similar to palak gravy or palak paneer but has a unique taste and flavour of mustard leaves.
sarson ka saag recipe | saag recipe | how to make sarson da saag with step by step photo and video recipe. generally when it comes to north indian or particularly punjabi curries, it is made with onion and tomato base. but then there are other recipes which are made with blending leafy vegetables to thick puree. sarson ka saag recipe is one such simple and easy gravy recipe made with mustard leaves for roti or chapathi.
i have posted several indian curry recipes till now, which are generally made with same base or procedure. but this recipe of sarson ka saag is very unique. so in punjabi saag means green puree or blended puree which is green in colour. hence any green coloured curry or gravy made with leafy vegetables are referred as saag recipe in north western india. in this recipe i have added 2 major green leafy vegetables, i.e mustard and spinach leaves. it can be made with just mustard leaves or it can be added with other leaves like wild spinach which would enhance the texture and appearance. further the recipe does not require any spices to be added, particularly garam masala or sabji masala. once the puree is ready, it is mixed with onion and garlic tempering, and the saag recipe is ready for lunch or dinner!
while the sarson ka saag recipe is simple and easy to make, some tips and suggestions to make it even better. firstly, always choose fresh and green coloured spinach and mustard leaves for this recipe. i did try with frozen once, and i was not happy with the result, but still an option if you do not have access to fresh leaves. secondly, the traditional recipe does not use blender or mixer to make the green leaves puree. it is continuously mashed with wooden masher till it attains coarse texture. but if you are in a hurry, you can also blend it. lastly, the combination of saag recipe with cornmeal bread or makke ki roti is ideal. but it also taste great with normal chapati or even naan and paratha recipe.
finally, i request you to check my other popular indian curry or sabji recipes collection with this post of sarson ka saag recipe. it includes recipes like dum aloo, paneer butter masala, kadai paneer, bhindi masala, matar paneer, mushroom masala, karela fry and baingan masala. in addition i request you to check my other related recipes collection like,
sarson ka saag video recipe:
recipe card for sarson ka saag recipe:
sarson ka saag recipe | saag recipe | how to make sarson da saag
Ingredients
for pressure cooking:
- 1 bunch mustard leaves / sarson ke patte
- ½ bunch spinach / palak
- 2 clove garlic, chopped
- 1 inch ginger, chopped
- ¼ onion, chopped
- 2 chilli
- ½ tsp salt
- 1 cup water
other ingredients:
- 2 tbsp cornmeal / makki ka atta
- 2 tbsp ghee / clarified butter
- pinch hing / asafoetida
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 chilli, slit
- 1 onion, finely chopped
Instructions
- firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
- take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
- add 1 cup water and pressure cook for 4 whistles.
- mash until coarsely ground.
- further add 2 tbsp of makki ka atta and mix well.
- cook for 5 minutes or until the mixture thickens. keep aside.
- now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
- further saute 1 onion until it turns golden brown.
- add in cooked and mashed leaves and mix well.
- continue to cook for 4-5 minutes, or until the saag is cooked completely.
- finally, enjoy sarso ka saag with makki ki roti or with chapati.
how to make saag recipe with step by step photo:
- firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
- take the chopped leaves in a pressure cooker along with 2 clove garlic, 1-inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
- add 1 cup water and pressure cook for 4 whistles. you can alternatively cook in a vessel.
- once the pressure settles down, open the cooker and start to mash the saag.
- mash until coarsely ground. do not blend in mixi as the texture need to be coarse.
- further, add 2 tbsp of makki ka atta and mix well.
- cook for 5 minutes or until the mixture thickens. keep aside.
- now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
- further, saute 1 onion until it turns golden brown.
- add in cooked and mashed leaves, ¼ tsp salt and mix well.
- continue to cook for 4-5 minutes, or until the saag is cooked completely.
- finally, enjoy sarson ka saag with makki ki roti or with chapati.
notes:
- firstly, use fresh leaves else the flavours will not be rich.
- also, as a variation add broccoli and radish while pressure cooking.
- additionally, use fresh homemade ghee for more rich flavour.
- finally, you can also add methi or any leaves while preparing sarson ka saag recipe.