Sarson ka Saag

Sarson ka Saag is a very famous dish of Punjab made with mustard leaves, spinach leaves and bathua leaves. This dish is enjoyed in winters as it keeps the body warm. Sarson ka saag goes well with makke ki roti i.e. maize flour flat bread, a dollop of white butter and jaggery.

I am more of a summer person but what i love about winters are the variety of fresh greens and other vegetables available in this season. Sarson ka saag with makke ki roti is one such meal is what i eagerly look forward i winters. The mustard leaves itself are so full of flavours that it does not need spices  to make this dish flavorful. But mustard leaves are also bitter which is why other greens are added to balance the flavors  along with good amount of ginger and garlic.

Print Recipe

Sarson ka Saag

Course

Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

1 hour

Passive Time

1 hour 30 minutes

Servings

4-5 people

Ingredients

• 2 bunch Sarson leaves
• 1 bunch Bathua leaves
• 1 bunch Palak (spinach) leaves
• 2 tbsp garlic (finely chopped)
• 2 tbsp ginger (finely chopped)
• 2 medium onions (finely chopped)
• 3 medium tomatoes (finely chopped)
• 4-5 green chillies (finely chopped)
• 2 tbsp makke ka atta (maize flour)
• ghee
• water (for boiling)
• Salt as per taste

Course Main Dish Cuisine Indian Prep Time 30 minutes Cook Time 1 hour Passive Time 1 hour 30 minutes Servings 4-5 people Ingredients 2 bunch Sarson leaves 1 bunch Bathua leaves 1 bunch Palak (spinach) leaves 2 tbsp garlic (finely chopped) 2 tbsp ginger (finely chopped) 2 medium onions (finely chopped) 3 medium tomatoes (finely chopped) 4-5 green chillies (finely chopped) 2 tbsp makke ka atta (maize flour) ghee water (for boiling) Salt as per taste

Instructions

1. In a big pan or cooker, boil 2 cups of water. Add all the leaves thoroughly washed and roughly chopped. Add 2-3 chopped green chillies. Let it simmer and cook for 25-30 minutes until the leaves are properly cooked. Keep stirring in between.
2. Add maize flour into the cooked saag and mix very well. You will see the saag is mashing properly. Use a masher to mash it nicely.
3. In another pan, heat some ghee. Add chopped ginger and garlic. Saute it for few minutes.
4. Add finely chopped onions. Saute it until the onions turn light brown in color.
5. Add finely chopped tomatoes and green chillies. Mix well.
6. When tomatoes start leaving oil on the sides. Add some salt. mix well and cook for another 1 minute.
7. Add the tadka into the cooked saag. Keep cooking for another 30 minutes on low flame and keep stirring in between.
8. Serve hot Sarson ka saag with Makke ki roti, gud and homemade butter.

Directions to prepare the recipe-

1. In a big pan or cooker, boil 2 cups of water. Add all the leaves thoroughly washed and roughly chopped. Add 2-3 chopped green chillies. Let it simmer and cook for 25-30 minutes until the leaves are properly cooked. Keep stirring in between.
2. Add maize flour into the cooked saag and mix very well. You will see the saag is mashing properly. Use a masher to mash it nicely.
   
3. In another pan, heat some ghee. Add chopped ginger and garlic. Saute it for few minutes.
   
4. Add finely chopped onions. Saute it until the onions turn light brown in color.
   
5. Add finely chopped tomatoes and green chillies. Mix well.
   
6. When tomatoes start leaving oil on the sides. Add some salt. mix well and cook for another 1 minute.
   
7. Add the tadka into the cooked saag. Keep cooking for another 30 minutes on low flame and keep stirring in between.
   
8. Serve hot Sarson ka saag with Makke ki roti, gud and homemade butter.