Sarson Ka Saag Recipe – Simple Homemade Recipe For Winter Season
Sarson Ka Saag
Winter is approaching soon, and we search different methods in keeping our body healthy. Be it wearing jackets to protect our body from the cold or making warm hot delicacies. I’m settled in Amritsar, Punjab (28 kms from the border with Pakistan). Ohh, I forgot to introduce myself. My name is Amandeep (Name meaning: Lamp of tranquility). Having a younger sibling; my sister Noor (The Divine Light), is troublesome. Being an ardent fan of football, I and my sister regularly fight over the TV remote.
She used to prepare different kinds of cuisines watching the Internet, until when she got married last week. One such night, when I was watching the Arsenal game (a North London club in England), I remembered of the time when she prepared this prominent classic dish of Punjab; Sarson Ka Saag.
Sarson Ka Saag recipe is one of a prominent classic dish for a cold winter season from the North India state of Punjab. One could not think of having this popular meal without fresh butter (makkan) and lassi. Saag is the Punjabi term for green and sarson is the word for mustard, so the translation for Sarson ka saag is mustard greens. This recipe requires patience as it takes few hours for the preparation of tasty and authentic Sarson ka saag dish. The thick green texture comes with the use of various leaves like mustard, bathua and spinach. The presence of green chillies gives a light spicy flavour.
Sarson Ka Saag Recipe
- Mustard leaves (chopped) – 4 cups
- Spinach leaves (chopped) – 2 cups
- Bathua leaves (Chenopodium album) – 1 cup
- Green chillies (sliced) – 2
- Tomato (medium) – 1
- Garlic cloves (chopped) – 4
- Ginger (chopped) – 2 tsp
- Corn flour – 2 tbsp
- Onion (medium) – 2
- Ghee or Oil – 2 tbsp
- Salt to taste
- Water – 1/2 cup
- Make us of fresh running water in washing mustard leaves, spinach and bathua leaves. Keep it aside and wait for few minutes as the water content will be reduced.
- Using a sharp knife, chop the leaves into small sized pieces.
- Into a 3 litre capacity pressure cooker, add the green leaves (Bathua, spinatch and mustard), finely chopped green chillies, ginger, garlic, water and salt.
- Over a medium flame, pressure cook it for 1 whistle. If you are using cooking pan, then cook it for 8-10 minutes, until the ingredients become soft.
- Switch off the flame and once the pressure recedes, slowly remove the lid. Keep it aside as the mixture cool at room temperature.
- Shift these cooked ingredients to a blender or a mixer jar. Now, add the corn flour.
- Blend these ingredients to get the dark green coloured paste with slightly thick concentration.
- Now, add this to the pressure cooker and cook it for 10-13 minutes over a low flame. Stir the mixture in between to prevent overheating and sticking.
- Make use of a small sized pan for heating ghee, add the sliced onion pieces and green chillies. Stir fry the ingredients to a light brown texture.
- Sprinkle the tempering mixture over the cooked saag and switch off the flame.
- This true recipe goes well with hot makki di roti.