Sarson Ka Saag..a popular north Indian vegetable dish made with mustard leaves and spices, traditionally served with makki ki roti…can be topped with butter or ghee..
Preparation Time – 15 Mins
Cooking Time – 30 Mins
Makes 4 servings
Sarson Ka Saag…a winter delicacy loved by almost everyone and traditionally paired with makki ki roti. It has very distinct flavour, super healthy as it has green leafy vegetables and super easy to make. I had to try this recipe as its my first time to make Sarson Ka saag at home. Its really fun when you make something new which looks like impossible to make but this vegetable dish is super super easy and when health comes in mind Sarson Ka Saag get full marks.It has mustard leaves, spinach leaves and lamb’s quarters (Bathua) and some spices.
Ingredients For Sarson Ka Saag
Fresh Mustard Leaves (Sarson) – 5 Bunches
Fresh Spinach Leaves (Palak) – 1 Bunch
Fresh Lamb’s Quarter (Bathua) – 1 Bunch
Gram Flour (Besan) or Maize Flour(makai) – 3 Tablespoons
Cumin Seeds (zeera) – 1 Teaspoon
Fennel Seeds (saunf) – 1 Teaspoon
Asafoetida Powder (Heeng) – 1/2 Teaspoon
Onion – 2 Finely Chopped
Ginger Paste – 1 Tablespoon
Garlic Paste – 1 Tablespoon
Tomato – 2 into a Fine paste
Green Chilies – 2 Finely Chopped
Coriander Powder – 1/2 Tablespoon
Turmeric Powder – 1/2 Teaspoon
Garam Masala Powder – 1 Tablespoon
Vegetable Oil – 2 Tablespoons
Salt to taste
Method For Sarson Ka Saag
Wash all green leafy vegetables and cook them in a pressure cooker with 1 cup of water. Switch off the flame in 2 whistle.
Keep aside to cool and then blend to a coarse paste using mixer.
Heat oil in a pan add cumin seeds and fennel seeds.
When crackle add asafoetida (heeng) powder.
Add chopped onion and saute for 2 mins
Add ginger and garlic paste and saute for another 2 mins
Add gram flour(besan) and saute for 1 min.
Add tomato paste, coriander powder, turmeric powder and chopped green chilies and cook for 5 mins.
Add the green coarse paste ,garam masala and salt.
Add little bit of water, stir well and cook till the oil starts to separates.
Serve hot with paratha or makki ki roti.
Other vegetables like broccoli or fenugreek leaves(methi) can be added to make it more flavorful and healthy.