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Sarson ka Saag
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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 hours
Cook Time 2 hours
Total Time 4 hours
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.
    Sarson Ka Saag