Straight from the green fields of Punjab comes this delectable recipe of Sarson Ka Saag. The name tells its main ingredient is the green leaves of sarson or mustard. If you have ever traveled through the northern states in the winter months, you would know what great peace you get looking at the green and yellow color in full bloom. Once you stop at any home or restaurant in the region, one of the delicacies served is Sarson Ka Saag, it is generally served with makke ki roti, white butter and some gud (jaggery) on the side. We shall see how to make this roti in another article, let’s today see this Sarson Ka Saag Recipe and enjoy this amazing season.
Ingredients needed for Sarson Ka Saag
Sarson leaves – 400 gms (chopped)
Bathua leaves – 1oo gms (chopped)
Palak leaves – 100 gms (chopped)
Onion – 2 cup (sliced)
Ginger – 1 inch piece (sliced)
Garlic – 8 to 10 cloves (cut in small pieces)
Green chili – 4 to 5 (cut in small pieces)
Makki ka aata – 2 tbsp (mix in 1 tbsp water to make a paste)
Salt to taste
Oil – 4 tbsp
How to make Sarson Ka Saag
Preparation time: 15 min.
Cooking time: 15 min.
Add oil in a pan, add onion, garlic and ginger and saute for 3-4 min.
Add green chili and chopped sarson leaves and cook for 1-2 min.
Add chopped bathua and palak leaves with salt and cook for 1-2 min.
Add makki ka aata paste and cook till all leaves are done.
Blend this in a mixie to a smooth paste.
Again cook the paste on medium heat for 3-4 min.