Sarson Ka Saag Recipe
North Indian Curry
Sarson Ka Saag is an authentic north Indian and punjabi dish popularly consumed along with roti, paratha, nan and steamed rice. The delicious dish is topped with white butter / makkhan made with green leafy vegetables, mustard greens, garlic in ghee and tempering of onion.
1 Medium Sized Finely Chopped Onion
1 and 1/2 Tbsp of Ghee or Butter
2 Smashed Garlic Cloves
1/2 Cup of Chopped Onions
1/2 Inch of Chopped Ginger
2 Chopped Green Chillies
5 Chopped Garlic Cloves
1/4 Cup of Chopped Radish
A Pinch of Hing (Asafoetida)
Salt To Taste
1/2 Tsp Red Chilli Powder
1/2 Cup Finely Chopped Tomatoes
100 Grams of Mustard Greens (Leaves) / Sarson
25 Grams of Palak / Spinach
25 Grams of Bathua / Chenopodium
25 Grams of Mooli Ke Patte / Radish Greens (Leaves) Chopped
25 Grams of Methi / Fenugreek Leaves
1 and 1/4 Tbsp of Makki Ka Atta / Corn Meal
Clean, wash all the radish leaves, spinach leaves, bathua leaves, mustard leaves and fenugreek leaves under running water for 2 minutes.
Add all these washed greens (leaves) to a pressure cooker. No need to chop the leaves as we will be grinding them later.
Add 1 cup of chopped onions, 1 cup of chopped tomatoes, chopped 1 inch piece of ginger, 8 cloves of chopped garlic, 2 chopped green chillies, 1/4 cup chopped radish, salt to taste and a cup of water to cook.
Close the lid and pressure cook on a high heat for one whistle.
Turn off the flame, remove the pressure cooker and let the pressure release naturally. Open the lid of the cooker and let the greens (leaves) cool slightly.
Transfer the cooked and cooled greens (leaves) to a grinder jar or blender.
Blend to make a coarse paste out of the leaves. You can also blend the greens into a very smooth paste in order to have the gravy smooth.
Transfer the paste to the same pressure cooker.
In a little water dissolve 2 tbsp of makki ka atta and add it to the cooker.
Add a pinch of hing, 1 tsp of red chilli powder and cook for about 4 to 5 minutes on a medium flame.
For tempering, heat and add 2 tbsp of ghee in a pan.
Add 3 to 4 smashed garlic cloves, 1/4 cup chopped onions and fry till they turn into golden brown colour.
Pour the tadka on the saag and serve hot with white butter and makke ki roti.
* If you skip using tomatoes, you can use any other souring agent like lemon juice to give a sour taste to the saag.
* Tbsp means Tablespoon.
* Tsp means Teaspoon.
* 1 Cup is equal to 240 ml.