Sarson ka Saag is a traditional Punjabi dish enjoyed by many. It is a creamy and nutritious curry made with mustard, spinach, bathua, radish and fenugreek. Here is a step-by-step guide on how to prepare this authentic dish.About Sarson Ka Saag
Sarson is the Hindi/Punjabi word for mustard and saag means green; this recipe is therefore intended for the traditional Indian preparation of green mustard. Other versions of saag include: Palak Saag (spinach greens), bathua saag or Chane ka Saag (chickpea greens). Sarson ka saag is a type of curry so it is creamy, spicy and simply addictive. It is traditionally served with unleavened corn bread known as Makki di Roti, but can also be served with Paratha and steamed basmati rice.
Saag proportions
The ratio used to prepare this recipe is 2:1:1 with 2 parts of mustard greens (Sarson leaves), 1 part of spinach leaves and 1 part of bathua leaves (chenopodium album, hogweed or Chakravarthi greens) mixed in a mold. this delicacy.
How to make Sarson ka Saag
Prepare, cut and clean everything
1. Wash and finely chop 1 bunch of mustard leaves (sarson ke patte) and ½ bunch of spinach (palak). Also add bathua leaves if available.
2. Place the chopped leaves in a pressure cooker along with 2 cloves of garlic, 1-inch ginger, ¼ onion, 2 chili peppers, and ½ teaspoon salt.
3. Cover with water and pressure cook over medium-high heat for 6 to 7 minutes or until vegetables are tender.
Blend The Greens
1. Once the vegetables are cooked, let them cool and then blend them into a fine paste.
Cook The Pureed Sarson ka Saag.
1. Heat 2 tablespoons of ghee in a pan and add 1 chopped onion and 2 chopped tomatoes.
2. Cook until the onion turns golden.
3. Add the mashed vegetables to the pan and mix well.
4. Cook for 10-15 minutes on low heat.
5. Add salt to taste.
Perform tempering
1. Heat 1 tablespoon of ghee in a small pan.
2. Add 1 chopped onion and 2 chopped garlic cloves.
3. Cook until the onion turns golden.
4. Add 1 chopped green chilli and cook for 1 minute.
5. Add tempering to the cooked saag and mix well.
Frequently asked questions
What is Sarson ka Saag?
Sarson ka Saag is a traditional Punjabi dish made with mustard, spinach, bathua, radish and fenugreek.
What is the ratio of greens used in Sarson ka Saag?
The ratio used to prepare this recipe is 2:1:1 with 2 parts of mustard greens (Sarson leaves), 1 part of spinach leaves and 1 part of bathua leaves (chenopodium album, hogweed or Chakravarthi greens) mixed in a mold. this delicacy.
What is Sarson ka Saag served with?
Sarson ka Saag is traditionally served with unleavened corn bread known as Makki di Roti, but it can also be served with Paratha and steamed basmati rice.
Ingredients
1 bunch mustard leaves (sarson ke patte)
½ bunch spinach (palak)
Bathua leaves (if available)
2 cloves of garlic
1-inch ginger
¼ onion
2 chili peppers
½ teaspoon of salt
Water
Tempering saag for 3 portions
2 tablespoons of ghee
1 chopped onion
2 chopped tomatoes
Salt to taste
Instruction
Making sarson ka saag
1. Wash and finely chop 1 bunch of mustard leaves (sarson ke patte) and ½ bunch of spinach (palak). Also add bathua leaves if available.
2. Place the chopped leaves in a pressure cooker along with 2 cloves of garlic, 1-inch ginger, ¼ onion, 2 chili peppers, and ½ teaspoon salt.
3. Cover with water and pressure cook over medium-high heat for 6 to 7 minutes or until vegetables are tender.
4. Once the vegetables are cooked, let them cool and then blend them into a fine paste.
5. Heat 2 tablespoons of ghee in a pan and add 1 chopped onion and 2 chopped tomatoes.
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