Sarson Saag Recipe: A popular and nutritious green-colored gravy made with boiled and mashed mustard leaves and spinach leaves a popular punjabi gravy served primarily with makki ki roti The texture and appearance are similar to palak gravy or palak paneer, but the taste and flavour of mustard leaves are distinct.
North Indian curries, particularly punjabi curries, are typically made with an onion and tomato base. Other recipes, on the other hand, call for blending leafy vegetables into a thick puree. Sarson ka saag is a simple and easy gravy recipe made with mustard leaves that goes well with roti or chapathi.
This sarson ka saag recipe is one of a kind. So, saag in punjabi means green puree or blended puree that is green in colour. As a result, in northwestern India, any green-colored curry or gravy made with leafy vegetables is referred to as a saag recipe. I used two major green leafy vegetables in this recipe: mustard and spinach leaves. It can be made with just mustard leaves or with other leaves, such as wild spinach, to improve the texture and appearance. Furthermore, no spices, particularly garam masala or sabji masala, are required for this recipe. When the puree is finished, it is combined with the onion and garlic tempering, and the saag recipe is ready for lunch or dinner!
While the sarson ka saag recipe is simple and straightforward, there are some tips and suggestions to improve it. To begin, always use fresh, green spinach and mustard leaves for this recipe. I tried frozen once and was disappointed with the results, but it’s still an option if you don’t have access to fresh leaves. Second, the traditional recipe does not make the green leaves puree with a blender or mixer. It is constantly mashed with a wooden masher until it reaches a coarse texture. However, if you are in a hurry, you can blend it. Finally, combining saag with cornmeal bread or makke ki roti is ideal. However, it also goes well with regular chapati or even naan and paratha.
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Sarson Saag Recipe Card:
Sarson Saag recipe
For quick cooking:
- 1 bunch mustard leaves / sarson ke patte
- 1/2 bunch spinach / palak
- 2 clove garlic (chopped)
- 1 inch ginger (chopped)
- 1/4 onion (chopped)
- 2 chilli
- 1/2 tsp salt
- 1 cup water
- 2 tbsp cornmeal / makki ka atta
- 2 tbsp ghee / clarified butter
- pinch hing / asafoetida
- 2 clove garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 1 chilli (slit)
- 1 onion (finely chopped)
Recipe for saag with step-by-step instructions:
- 1 bunch mustard leaves (sarson ke patte) and 1/2 bunch spinach, washed and finely chopped (palak). If bathua leaves are available, add them as well.
- In a pressure cooker, combine the chopped leaves with 2 cloves garlic, 1 inch ginger, 1/4 onion, 2 chillies, and 1/2 teaspoon salt.
- Cook for 4 whistles with 1 cup of water. Cooking in a vessel is another option.
- When the pressure has subsided, open the cooker and begin mashing the saag.
- Mash the potatoes until coarsely ground. Because the texture must be coarse, do not blend in mixi.
- Add 2 tbsp of makki ka atta and mix well.
- Cook for 5 minutes, or until the mixture thickens. set aside
- Heat 2 tbsp ghee in a large kadai and sauté 2 clove garlic, 1 inch ginger, and 1 green chilli.
- 1 onion should be sautéed until golden brown.
- Mix in the cooked and mashed leaves, as well as 1/4 teaspoon salt.
- Cook for another 4-5 minutes, or until the saag is completely cooked.
- Finally, serve the sarson ka saag with makki ki roti or chapati.
- First and foremost, use fresh leaves; otherwise, the flavours will be lacking.
- As an alternative, add broccoli and radish to the pressure cooker while it is cooking.
- In addition, for a richer flavour, use fresh homemade ghee.
- Finally, when making sarson ka saag, you can add methi or any other leaves.
Is sarson ka saag nutritious?
Including sarson ka saag in your diet can boost your immunity and protect you from heart disease, diabetes, and constipation. Nutritionist Bhuvan Rastogi, who aims to help people get fitter through native diet, discussed the many benefits of sarson ka saag in his latest Instagram post.
What’s the deal with my bitter sarson ka saag?
Mustard leaves and spinach are blanched and cooked uncovered because green vegetables contain volatile acids that must be allowed to escape or the vegetables will lose their colour (discoloration) and taste bitter.
How can you improve the flavour of saag?
First and foremost, use fresh leaves; otherwise, the flavours will be lacking. As an alternative, add broccoli and radish to the pressure cooker while it is cooking. In addition, for a richer flavour, use fresh homemade ghee. Finally, when making sarson ka saag, you can add methi or any other leaves.
How do you remove the sour taste from saag?
To soften the flavour and reduce the bitterness, we use a generous amount of spinach leaves in the recipe. For the same reason, radish is included. You can substitute a small turnip or carrot for the radish.