Indian Sarson Ka Saag – Indian Mustard Greens

Who doesn’t like Sarson Ka Saag with Makki ki roti For people who don’t know what is Sarson ? Sarson means Mustard greens which is pureed and infused in Indian spices and cooked in clarified butter (ghee). Mostly Sarson Ka Saag is eaten in Northern India and also staple food of Punjab. Sarson Ka Saag is relished with Makki (Maize flour) Roti and mostly made during winters. Also note due to server issue this post got dissappeared hence re posting again.

Sarson Ka Saag

When I was a child I used to love Punjabi food be it Palak Paneer, Tandoori Chicken, Butter chicken, Rajma- Chawal, Dal Makhani, Lassi etc and till date I love them. But I also love food from all region as long as it’s made with lot of love and hygiene. 

The best part was I made my hubby ate Sarson Ka Saag who is not so fond of greens. By the way he liked it. Sarson Ka Saag is made with different green leafy veggies like spinach leaves, dill leaves, radish leaves, turnip leaves etc. However I made this saag only with mustard greens, spinach leaves and dill leaves.

So don’t wait get cosy and warm this winter with Sarson Ka Saag and Makki Ki Roti!

Total Time: 55 mins

Serves: 6 to 8 people

Ingredients:

  1. 1 cup water for blanching greens
  2. 1 tbsp clarified butter
  3. 2 whole kashmiri red chilies
  4. a pinch of asofoetida
  5. 1 tbsp caraway seed (optional)
  6. 2 green chilies chopped finely
  7. 2 inch ginger chopped into julienne
  8. 8 garlic cloves chopped finely
  9. 1 tbsp garam masala powder (optional)
  10. 2 bunch of mustard greens (sarson) around 1kg
  11. 1 bunch of spinach green (palak) around 500 gms
  12. 1 bunch of dill leaves around 300 gms
  13. 1 tomato chopped into chunks (optional)
  14. 1 tbsp maize flour
  15. salt as per taste

Method:

Wash and chop all greens. Take a vessel add 1 cup of water add all the chopped greens to it. Cook for 20-25 mins Or until all the water evaporates. Allow the blanched leaves to cool down.

Sarson Ka Saag

Take another pan dry roast the maize flour till it starts emitting nice aroma. Switch off the gas and keep the roasted maize flour aside.

Sarson Ka Saag

Once the blanched leaves cool down. Combine tomato chunks with the leaves and grind them into a processor until smooth puree formed.

Sarson Ka Saag

Transfer the tomato-greens puree into a wok Or vessel. Place on medium heat also add the roasted maize flour. Cook saag until it starts leaving the edges of the pan. If its sticking to the bottom add little water and stir nicely.

Sarson Ka Saag

For tempering take clarified butter (ghee) in a small vessel. Once its hot add caraway seeds, whole red kashmiri chilies, asofoetida,  green chilies, ginger julienne and garlic cloves.

Sarson Ka Saag

Saute all nicely lastly add salt and garam masala powder for seasoning and flavor. Switch off the gas serve hot with a dollop of white butter, clarified butter Or butter along with makki ki roti.

Sarson Ka Saag

Tip:

  1. Vegans could use oil Or almond butter for Sarson Ka Saag.
  2. I have use garam masala powder as I love spice. You could skip it if you wish to.
  3. While cooking greens if it’s getting too dry you could add a little water.

Enjoy Sarson KSaag!

The printable version below: 

5 from 1 reviews
Indian Sarson Ka Saag – Indian Mustard Greens
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 cup water for blanching greens
  • 1 tbsp clarified butter
  • 2 whole kashmiri red chilies
  • a pinch of asofoetida
  • 1 tbsp caraway seed (optional)
  • 2 green chilies chopped finely
  • 2 inch ginger chopped into julienne
  • 8 garlic cloves chopped finely
  • 1 tbsp garam masala powder (optional)
  • 2 bunch of mustard greens (sarson) around 1kg
  • 1 bunch of spinach green (palak) around 500 gms
  • 1 bunch of dill leaves around 300 gms
  • 1 tomato chopped into chunks (optional)
  • 1 tbsp maize flour
  • salt as per taste
Instructions
  1. Wash and chop all greens. Take a vessel add 1 cup of water add all the chopped greens to it. Cook for 20-25 mins Or until all
  2. the water evaporates. Allow the blanched leaves to cool down.
  3. Take another pan dry roast the maize flour till it starts emitting nice aroma. Switch off the gas and keep the roasted maize
  4. flour aside.
  5. Once the blanched leaves cool down. Combine tomato chunks with the leaves and grind them into a processor until smooth puree
  6. formed.
  7. Transfer the tomato-greens puree into a wok Or vessel. Place on medium heat also add the roasted maize flour. Cook until it
  8. starts leaving the edges of the pan. If its sticking to the bottom add little water and stir nicely.
  9. For tempering take clarified butter (ghee) in a small vessel. Once its hot add caraway seeds, whole red kashmiri chilies,
  10. asofoetida, green chilies, ginger julienne and garlic cloves.
  11. Saute all nicely lastly add salt and garam masala powder for seasoning and flavor. Switch off the gas serve hot with a dollop
  12. of white butter, clarified butter Or butter along with makki ki roti.
Nutrition Information
Serving size: 6 to 8 people


Comments

  1. sunita says

    Hi Mariaa

    I love you for this delicious recipe, I tried it and it tasted soooo sooooooooooo good that I just cant tell you, everyone in the house liked it and me too…definitely, all your readers should try this. A Must Try Recipe. Dill leaved were replaced with 1/2 bunch of Methi Leaves as I couldn’t find it in my local market. Thankssssssssssssss so much Maria for keeping my word. Waiting for your chicken recipes plssssssssssssss. Take care of yr cold and happy sneezinggggggg….just joking…

    Take Care
    Lv Sunita

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