The first word that comes to mind when I think of Sarson Ka Saag is YUMMY! That’s right; this hearty winter dish made with a purée of mustard greens and other greens is an absolute delight.

This dish is typically served with ‘Makki roti’, a flatbread made with corn or maize flour.
“Saag” for me has always meant Sarson ka saag, a dish traditionally made with mustard leaves and a mix of a few other greens, like spinach, fresh fenugreek leaves, and Bathua (also known as white goosefoot).

And Sarson ka saag was always served with a dollop of butter on top, accompanied by Makki ki roti, a flatbread made with maize flour, and a little piece of jaggery on the side.
That’s it; a complete meal, a complete celebratory meal, because Saarson ka saag needs very little else.

Some Beautiful Ideas for Serving The Saag

A generous dollop of white butter (Makhan) is added to the saag right before serving.
Sarson ka saag is usually served with Makki ki roti (a flatbread made with maize flour).

Though, tastes good with plain paratha or naan.
Must-have sides with this meal are a piece of jaggery, sliced onions (you can sprinkle some salt and drizzle some lime juice to tone down the sharpness of onions), and pickle.

Some Incredible Benefits Of Eating Saag

Sarson ka saag is not only tasty but has a lot to offer your body.

Below are some important benefits.

1. Rich In Iron

This dish is one of the iron-rich foods and is also, packed with other essential nutrients, like magnesium, zinc, calcium, potassium, and manganese.
Further, being rich in iron, it improves your immune system and energy levels.

2. Good For Eyes

Also, it is rich in vitamin A, which is important for better vision of the eyes.
Further, it helps you keep away from illness and certain types of infections.

3. Control Cholesterol Levels

Intake of this dish reduces the bad cholesterol in the body.
Moreover, it helps the body complete the bile-binding process efficiently.

4. Contains Dietary Fiber

It is a good source of fiber which makes bowel movement easy.
Also, it keeps you away from the risk of colon cancer and constipation.

5. Rich In Antioxidants

Sarson ka saag is, however, one of the foods rich in antioxidants and vitamins C, K, A, and E.
This further, prevents cell damage, ailments, and certain types of cancer.

How To Make Sarson Ka Saag With Authentic Punjabi Style With Step-By-Step Instructions

Sarson ka Saag is not just a Pakistan and North Indian winter dish, it is an emotion. Made with fresh winter greens and tempered with onions, tomatoes, and spices, the result is a creamy coarse gravy that’s bursting with warm, rustic flavors.
Serve it with a generous dollop of homemade butter, hot Makki roti, and jaggery for a heartwarming winter meal.

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Delicious Sarson Ka Saag (Punjabi Style) Recipe

Sarson ka Saag is not just a Pakistan and North Indian winter dish, it is an emotion. Made with fresh winter greens and tempered with onions, tomatoes and spices, the result is a creamy coarse gravy that’s bursting with warm, rustic flavours.

Serve it with a generous dollop of homemade butter, hot Makki roti and jaggery for a heart-warming winter meal.

Course lunch Recipes, Main Course

Cuisine Indian, Pakistani

Keyword Punjabi Recipe, Sarson Ka Saag

Prep Time 2

Cook Time 2

Total Time 4

Servings 8 people

Author shabo

Ingredients

1 bunch Mustard Greens (Sarson)
1/2 bunch Bathua Leaves (goosefoot)
1/2 bunch Spinach Leaves (Palak)
1 cup Reddish Leaves (Moli k Patte)
3 to 4 inches White Reddish Root
1 cup Fenugreek Leaves (chopped)
2 medium Chopped onion
3 medium Chopped Tomatoes
2 inches Ginger ( chopped )
2 green chilies (chopped)
7 to 8 cloves Chopped Garlic
2 to 3 pinches Asafoetida (Hing)
2 to 3 cups Water
2 tbsp Maize Flour (cornmeal flour)
Salt as required
Tempering Saag For 3 Serving:
1/3 cup Finely chopped onion
1 to 2 tbsp Oil Or Ghee
2 cups Cooked Saag Or as required

Instructions

Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.
In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.
Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.
If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.
Pour the greens along with the stock and maize flour in a blender. Blend till smooth
Pour the greens along with the stock and maize flour in a blender. Blend till smooth. In another deep pan or in the same cooker, pour the pureed greens.
Simmer for a good 25 to 30 minutes on a low heat stirring at interval
Tempering For Sarson Ka Saag:
In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer. Add the chopped onions and sauté them till light brown on medium-low heat.
Add the prepared Saag. Stir and simmer for a couple of minutes.
Stir occasionally when the Saag is simmering.