sarson ka saag recipe

sarson ka saag recipe | how to make punjabi sarson da saag recipe at home recipe with stepwise photos and video recipe. Sarson ka saag is a signature punjabi curry recipe. Sarson is a punjabi/hindi word for mustard and saag means green. Sarson ka saag is a delicious recipe made from fresh mustard leaves. This recipe is a winter special recipe.

sarson ka saag recipe | how to make punjabi sarson da saag recipe at home recipe with stepwise photos and video recipe. Sarson ka saag is a very delicious recipe made in punjab and Pakistan region. I don’t have any idea when the recipe was first mentioned.

Saag, as I told, is a greens- is a leaf based Indian subcontinent which goes best with paratha, roti and naan. Saag can be prepared from spinach, mustard,basella etc.

This recipe of sarson ka saag is the simple one.Sarson ka saag is made with a combination of different green leafy vegetable. Mustard leaves or sarson tastes a little bitter on it own, to suppress that spinach or any other leafy vegetable is used along with it. Popularly spinach, bathua or methi is mixed with sarson but if it is not available you can just add spinach. However, bathua adds a very nice taste to this saag. It is a time taking process to pick and clean these greens.

Sarson ka saag can remain fresh for 2 days. My neighbor aunty always prefer to make saag one day before because sarson ka saag tastes great when you add a tadka of ghee and jeera while warming it again.

Sarson ka saag is topped with homemade butter/ghee and serves with Makki di roti.

so what you need to do first?

• buy a bunch of fresh mustard leaves and spinach from the market. buy bathua as well if you get.
• pick fresh leaves from the bunch and wash all them together.
• transfer them along with onions,garlic and ginger to a pressure cooker and boil them.
• make a puree.
• prepare your tadka.
• cook the puree along with tadka.
• and enjoy 🙂

Hope you guys will like this recipe.

🔆here are more north Indian recipes🔆

• Methi matar malai recipe
• punjabi kadhi pakora recipe
• palak paneer recipe
• mothan di khichadi
• and my FULL Curry recipes collection along with full dal recipe collection and full rice recipe collection

No ratings yet

sarson ka saag recipe

Very famous North Indian mustard greens recipe.

Serving Size 2 servings

Print

Pin

Rate

Ingredients  

1x2x3x

• ▢ 1 medium bunch fresh mustard leaves, washed
• ▢ ½ bunch fresh spinach leaves, washed
• ▢ 1 medium onion, diced
• ▢ 6-7 nos garlic cloves
• ▢ 2 medium green chilies
• ▢ 1 inch ginger
• ▢ 1 tbsp rice
• ▢ 1.5 tbsp makki atta
• ▢ 1 cup water
• ▢ salt to taste
• ▢ 2 tbsp oil
• ▢ 1 medium onion, finely chopped
• ▢ ½ tsp turmeric powder
• ▢ ¼ tsp red chili powder
• ▢ 1 spoon ghee/butter, for seving

Instructions

• first, wash and drain leaves.
• transfer spinach and mustard leaves into a pressure cooker.
• add onion and garlic cloves.
• add green chilies.
• add ginger.
• add washed rice.
• add water and pressure cook it for 3-4 whistles.
• add makki atta into the boiled leaves.
• crush them to a smooth paste.
• heat oil.
• add minced garlic and saute.
• add chopped onion and saute.
• add crushed mustard leaves.
• add salt to taste.
• add turmeric powder and red chili powder.
• boil the gravy for 6-7 minutes.
• add a dollop of ghee/butter on the top.
• serve hot with makki roti.

Video

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

how to make punjabi sarson da saag recipe with step by step photos:

1. first, wash and drain leaves.
2. transfer spinach and mustard leaves into a pressure cooker.
3. add onion and garlic cloves.
4. add green chilies.
5. add ginger.
6. add washed rice.
7. add water and pressure cook it for 3-4 whistles.
8. add makki atta into the boiled leaves.
9. crush them to a smooth paste.
10. heat oil.
11. add minced garlic and saute.
12. add chopped onion and saute.
13. add crushed mustard leaves.
14. add salt to taste.
15. add turmeric powder and red chili powder.
16. boil the gravy for 6-7 minutes.
17. add a dollop of ghee/butter on the top.
18. serve hot with makki roti.