Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
Give this wholesome and lip smacking Sarson Ka Saag during winter season when mustard and bathua are in season. These luscious greens cooked perfectly along with ginger, garlic and subtle spices make a perfect dinner along the crisp hot Makki Ki Roti.
Sarson Ka Saag Recipe is a very traditional winter recipe from North India made from a mix of greens like mustard leaves, spinach leaves and bathua. The most important greens for this recipe is the sarson, also known as mustard. I sometimes combine it along with spinach and methi as well or sometimes just spinach, based on the availability of the greens.
Did You Know: The Mustard are loaded with vitamins and nutrients along with phytochemical properties, that are ready to help you combat free radical impurities and help to improve disease resistance. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw mustard greens improves significantly when they are steamed. Read more
Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas.
Here are few more curry recipes to try
25 M
30 M
55 M
4 Servings
Ingredients
- 500 grams Mustard greens , washed and roughly chopped
- 250 grams Spinach Leaves (Palak) , washed and roughly chopped
- 250 grams Bathua leaves , washed and roughly chopped
- 100 grams Methi Leaves (Fenugreek Leaves) , washed and roughly chopped For Flavour & Taste
- 3 tablespoons Ghee
- 2 inch Ginger , finely chopped
- 8 cloves Garlic , finely chopped
- 1 Onion , finely chopped
- 4 Green Chillies , finely chopped
- 1 Tomato , finely chopped
- 1 teaspoon Makki Ka Atta (Yellow Corn Meal Flour)
- Salt , to taste Tempering
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 3 cloves Garlic , finely chopped
- 1 Dry Red Chilli Serving
- 2 inch Ginger , thinly sliced
How to make Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker.
Traditionally it is chopped and cooked in a pan for about one hour. But I really like the pressure cooking method, as it fastens the process and maintains the rich green colour of the greens and nutrition as well.
Place all the leaves in the pressure cooker, add a little salt and 1/4 cup of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.
Release the pressure immediately. This process of releasing the pressure immediately will help keep the greens green.
Allow it to cool. Mash the saag with a masher to make it mushy. You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned.
Once the onions are well softened, stir in the steamed sarson ka saag, salt and makki ka atta.
Simmer the saag in the onion, ginger, garlic, green chilli mixture for 10 to 12 minutes, so that the greens get the flavours from the spices and onions. Turn off the heat, check the salt and adjust to taste accordingly. Transfer this to serving bowl..
Finally, in another small pan; heat ghee over medium heat for tempering. Add the cumin seeds, garlic and the red chillies, saute until the garlic get a roasted texture. Pour this seasoning over the sarson ka saag and serve hot. Serve the Sarson Ka Saag along with Makki Ki Roti or Kulcha with a dollop of white butter and jaggery and end it with a Masala Chaas.
