The classic Punjabi cuisine Sarson ka Saag Recipe is prepared with mustard greens and other leafy vegetables with delectable onion and garlic ghee tempering. This meal is hearty and comforting when eaten with a dollop of white butter (Makhan) and warm, crispy Makki ki roti. This Punjabi Sarson ka Saag is served with Makki ki roti (flatbread prepared from maize flour), onions, jaggery, and handmade white butter on the side. A tasty, nutritious, and vegetarian lunch!
About Sarson ka Saag recipe
This famous sarso ka saag is for the winter when North Indian sarson leaves are in season and widely available. Other names for it are Punjabi saag, Sarson da saag, and Sarhon da saag. Sarson is prepared with other greens, including Bathua (Chenopodium or pigweed), spinach, methi (fenugreek leaves), and turnip leaves to balance the flavors since sarson can be somewhat bitter on its own. Sarson ka Saag is a gently spiced curry that uses a minimal amount of seasonings to let the taste of the green dominate. It may be a bit bitter for some people because of the intense mustard greens. But an adequately prepared curry shouldn’t be bitter. Not only is Sarson ka Saag wonderful, but it’s also healthful!
Ingredients are required to make sarson ka saag recipe:
- Chinese Mustard greens Chop
- Bok Choy Chop
- Broccoli Chop
- Ginger Chop
- Water
- Green chilies
- 1/2 cup Rice Washed
- Spinach
- 1/2 tsp turmeric
- 1 tsp Salt
- Onion Chop
- Garlic Chop
- Ginger Chop
- Mustard oil
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 1 tbsp. Coriander powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp Red chili powder
- 1 tbsp Tomato paste
Down below I have shown you stepwise instructions of how to make delicious Sarson Ka Saag:
Hopefully, you’ll like the Sarson ka Saag Recipe and even be able to make it yourself. It will be a great way to impress your family and friends when making this dish. If you enjoy making food, you may enjoy the Spicyum page, where you can find more Indian recipes.
My more healthy recipes:
- Punjabi Chole Bhature
- Green Chili Paratha
- Jeera Aloo
- Chia seeds and cranberry oats
- Homemade Aloo Paratha
- Gobi Paratha
Frequently Asked Question
Can I Forgot The Mustard Greens?
A rich and opulent blend of leafy vegetables, mustard greens (Sarson) make up the majority of Sarson ka saag. Sarson ka saag benefits from the unique flavor that each leafy green imparts.
Do I get to use frozen greens?
You certainly can! To create Sarson ka saag, you can use frozen methi, spinach, and mustard greens. You can completely omit the blanching step if you’re using firm greens.
Is there a way to lessen the bitterness of the Sarson ka saag?
If your sarson greens are bitter, we advise reducing the amount you use and proportionally increasing the amount of spinach.
Alternatively, you can remove the cooking water from the greens, as my mother-in-law used to do; We don’t recommend doing this because you miss out on some of the benefits, but it should lessen the bitterness you taste.
Benefits of eating Sarso ka saag
- The famous sarso ka saag is a substantial dish rich in phenols and flavonoids. It contains many minerals, including dietary fiber, protein, vitamin K, manganese, calcium, vitamin B6, and vitamin C.
- Sarson ka Saag Recipe has a high fiber content, which makes it less likely for consumers to have constipation or colon cancer. It guarantees that the body has enough bowel movements. This leafy green enables normal blood pressure levels and lowers the risk of hypertension or heart disease since the dietary fiber clears the arteries.
- Glucosinolates and phenols, two phytonutrients, are in large quantities in Sarson ka saag. These phytonutrients defend the body from illnesses and adverse environmental conditions. They give the body internal strength.
- Boosts immunity: Famous sarso ka saag vitamin C concentration contains immunity-boosting effects that shield the body’s cells from harm, fortify it from the inside out, and stop the emergence of diseases like cancer. It also protects against viral and seasonal diseases like the cold and flu.
Sarson ka Saag Recipe | Punjabi Saag Recipe
Equipment
- Pressure Cooker
- Frying pan
- Hand grinder
Ingredients
- Chinese Mustard greens Chop
- Bok Choy Chop
- Broccoli Chop
- Ginger Chop
- Water
- Green chilies
- 1/2 cup Rice Washed
- Spinach
- 1/2 tsp turmeric
- 1 tsp Salt
- Onion Chop
- Garlic Chop
- Ginger Chop
- Mustard oil
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 1 tbsp. Coriander powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp Red chili powder
- 1 tbsp Tomato paste
Instructions
- Preparations-Chop chinese mustard green(Sarson ka saag), Bok choy, Broccoli, and Ginger.-For Tempering chop Onion, Garlic, and Ginger.
- Cooking-Take a pressure cooker.-Add water to it.-To it add all the chopped hard vegetables, Green chilies, and Rice.-To it add all the greens(mustard green, broccoli, Spinach).-Let's push it a bit down.-And wait for a while until all the veggies start getting settled.-To it add turmeric and salt and then close the lid of the pressure cooker.– Wait for 2 whistles and then it's done.-Open the pressure cooker.-Let's grind it all together with a hand grinder.-Now take a frying pan.-Add mustard oil to it.-To it add Asafoetida, Cumin seeds, Coriander powder, Garlic, Ginger, Onion.-It's time to mix all the ingredients.-Add salt, Turmeric, Red chili powder, and tomato paste.-Mix it properly.-Add grinded saag to it.-Mix all the ingredients properly with the saag.-Our Saag is ready.
