About, “Sarson Ka Saag”
Sarson Ka Saag, with Makki Ki Roti, is the famous traditional food of Punjab and Haryana region. During the winter season, people relish Sarson Ka Saag, Makki Ki Roti with buttermilk (Chach/lassi) and Gur (Jiggery). Being the native of Haryana and married in Punjab helped me to learn the authentic way of cooking saag from my great grandma. Although it is rich food but there are lots of health benefits of Sarson ka Saag
Most of the people love to have it but usually miss the recipe and generally ask “ Sarson ka saag Kaise Banta hai” Here we are sharing most authentic and simple recipe of “Sarson ka Saag”.
Serves 6 to 8 persons
Preparation time: 2-3 hours
500 gm washed and cleaned mustard leaves (Sarson)
350 gm washed and cleaned spinach leaves (Palak)
200 gm washed and cleaned fenugreek leaves (Methi)
100 gm washed and cleaned Chenopodium (Bathua)
300 gm red tomatoes
20 to 30 gm ginger finely chopped
5-6 garlic cloves
8 green chilies chopped (according to taste)
1 Large cup corn flour or Gram Dal or Gram flour
For tempering (Tadka)
Use handful ghee or (As your health allow)
1 teaspoon salt
1/2 teaspoon cumin seeds
1 pinch asafetida (Hing)
Process of making
I would like to suggest that all the leaves should be properly washed and cleaned as I have specifically mentioned in ingredients.
Second Step: First, finely chop mustard (Sarson), spinach (Palak), fenugreek (Methi), Chenopodium (Bathua) and red tomatoesPut them in a cooker along with finely chopped ginger, whole green chilies, and garlic cloves. Give four to five whistles on sim flame.
Third Step:Put pressure cooker down from stove and let it get cool down. Once it gets cool down, open the lid and take it out in boil.
Fourth Step: Then make the thick paste of this boiled mixture in a blender.
Fifth Step:or preparing tempering (Tadka), put a frying pan on medium flame. Pour two service spoon ghee into the frying pan and let it heat up, add Hing and Jeera in hot ghee.
Sixth Step: Once the Jeera changes to golden brown, add blended boiled paste in the frying pan and stir well at least for twenty minutes.
Sixth Step: Now add corn flour/Gram flour and stir well to avoid lumps of flour.
Seven Step: Sprinkle salt to taste Cook till puree gets thick and you can add more ghee in it or as your health allows.
Your authentic traditional Saag is ready to serve along with Makka Ki Roti or Tandoori Roti.
1. Leaves should be washed and cleaned properly.
2. Nature wise mustard and fenugreek leaves are sour and dry so use good quantity tomatoes and handful ghee while cooking it.
3. Corn/Gram flour can be mixed well in half cup hot water to avoid lumps.
4. Green chilies help to kill sourness of mustard and fenugreek leaves.