This Sarson Da Saag recipe, a traditional Punjabi cuisine, is a gravy dish made with mustard leaves, spinach, and bathua as well as maize flour and spices. The end product is a bowl of flavorful, creamy green saag that is rich in minerals and antioxidants. Since bathua and mustard leaves are only accessible during the winter months in India, most Indian houses, particularly those in the north, only prepare this dish then. Once you cook this meal, which is typically from Punjab, you’ll become addicted to it.
Ingredients of Punjabi Sarson Da Saag
For saag:
- 4 bunch Mustard leaves
- 1 1/2 bunch Spinach
- 1 bunch Bathua (pigweed)
- 1.5 tbsp Makki ka Atta
- 3 tsp Jaggery, grated
- 1 inch piece Ginger
For tempering:
- 2 tbsp Desi ghee
- A pinch of Asafoetida
- 1 Onion
- 8 cloves Garlic
- 2 nos Green chillies
- 2 nos Tomatoes (pureed), finely chopped
- to taste Salt
- 100 tsp Cumin (crushed), roasted
- 1/2 tsp Red chilli powder
For garnishing:
- Ginger, julienne
How to Make Punjabi Sarson Da Saag
Prepare the Saag:
1. The mustard leaves, spinach, and bathua should all be cleaned and washed separately in running water.
2. Slice stems finely and roughly shred leaves. Throw away the tough stems.
3. After washing and finely chopping the green chillies, remove and discard the stems.
4. Half of the ginger should be scraped, washed, and roughly chopped; the remaining half should be thinly julienned.
5. Peel, wash and chop onions and garlic finely.
6. In a heavy-bottomed pan, combine the mustard leaves, spinach, bathua, green chilies, salt, and water.
7. Boiling then simmering until tender
8. Remove, drain and reserve the excess liquid if any.
9. Blend the drained leaves into a coarse puree in a blender.
10. Transfer the puree to the heavy-bottomed pan and add the remaining green chilies, red chili powder, makki-ka-atta, and grated jaggery. Mix well.
11. Return to heat and add the reserved liquid.
12. Simmer, stirring occasionally, for 30 minutes. Adjust the seasoning.
Prepare the tempering:
1. Asafoetida and chopped onion are added to heated ghee and cooked until translucent.
2. Add green chilies, roasted and crushed cumin, and red chili powder after sautéing garlic till light golden brown. Add tomato puree and continue to sauté until ghee begins to flow out.
3. Stir to serve after bringing the tempering and simmering sarson ka saag to a boil.
4. Bring the sarson ka to a simmer Garam masala powder and ginger juliennes are added as garnish. Remove to a bowl. bring to a boil before adding the tempering, To serve, stir.
5. Serve hot Sarson Ka Saag with Makke Ki Roti, some white butter, and small pieces of jaggery.
