Winter Special: Punjabi-Style Sarson Ka Saag Recipe

Sarson ka saag and Makki ki roti are something we all wait for all year long! The winter season is incomplete without this comforting meal! The flavours, texture and nutritional value are some things that take this dish to another level! Making sarson ka saag is not at all tedious just requires some patience and time. And every minute spent making this delicious dish would be all worth it when you indulge in the flavours of this creamy saag! Let’s dive straight into the sarson ka saag recipe!

Ingredients:

• 1 kg mustard leaves (sarson)
•  ½ kg spinach leaves (palak)
• 250 grams of goosefoot leaves (bathua)
• 100-gram methi leaves 
• Two turnips
• 5-6 green chillies
• Salt to taste
• Water
• Three tablespoons whole wheat flour
• Five tomatoes
• Small piece of ginger
• Desi ghee
• Red chilli powder

HOW TO MAKE SARSO KA SAAG

1. Remove the lower end of the sarson leaves and palak and finely chop them. Sort and clear the bathua and methi leaves as well. 

2. Now, this is a crucial step while making sarson ka saag. Add all the leaves in a strainer and wash them really well to get rid of dirt and mud. 

3. Once washed, put them in a pressure cooker with roughly chopped turnips, salt to taste and five green chillies or as per taste.

4. Add enough water to the vegetables and close the lid.

5. Pressure cook it for four whistles on a high flame. Simmer the flame for 30 minutes. 

6. Let the pressure release before opening the lid. Now check if the vegetables are soft. If not, then cook it for another 15 minutes.

7. Once done, let your vegetables cool. 

8. Add your cooked vegetables with the same water in a blender and blend it to your preferred consistency. We like to keep it a little coarse. 

9. Add the blended vegetables to a pan or the same pressure cooker and put it on heat.

10. In a bowl, take the three tablespoons of whole wheat flour with a few drops of water. Mix it well and make a runny batter.

11. Add this to your boiling sarson ka saag and cook for 10-15 mins on low flame.

12. There you have your mixture ready! You can save it in the freezer for up to a week and add the tempering in batches or as you like. 

For Tempering:

1. In a pan, add some desi ghee.
2. Once the ghee is hot, add chopped ginger garlic, green chillies and chopped onions and tomatoes.
3. Once the onions turn pink and the tomatoes are soft, add the green saag mixture to it and let it come to a boil.
4. Simmer the flame and cook it for 7-10 minutes. 
5. Garnish it hot with Makki ki roti and some coriander chutney! 

Like this recipe? Do not forget to share this with your friends and family! Comment down and tell us your way of making sarson ka saag.