Sarson Da Saag

Sarson Ka Saag with Butter | Haryanvi Cuisine | Punjabi Cuisine

Sarson ka saag with butter | haryanvi cuisine | punjabi cuisine

Sarson Da Saag | What is Sarson Da Saag?

Sarson Da Saag is a traditional Punjabi dish that is popular in the northern regions of India, especially in Punjab.

It is a delicious and nutritious dish made from mustard greens (sarson) and other leafy greens.

Recipe of the Sarson Da Saag

Here’s the general overview of how Sarson Da Saag is prepared:

Ingredients for Sarson Da Saag:

– Mustard Greens: Fresh mustard greens are the star ingredient of this dish.
– Other Leafy Greens: Spinach or bathua (chenopodium album) leaves are often added to enhance the flavour and texture.
– Aromatics: Onions, garlic, and ginger are commonly used for their aromatic flavours.
– Spices: Common spices include red chilli powder, turmeric powder, coriander powder, and garam masala.
Ghee or Oil: Used as the cooking medium.
– Cornmeal (Makki ka Atta): Added to thicken the saag.
Water: Added to adjust the consistency of the saag.
– Salt: To taste.

Preparation of Sarson Da Saag:

1. Wash and chop the mustard greens and other leafy greens into small pieces.
2. In a large pot, add the chopped greens, along with chopped onions, minced garlic, and grated ginger.
3. Add water, cover the pot, and cook the greens until they are wilted and tender. This can take around 20-25 minutes.
4. Once the greens are cooked, use a hand blender or a traditional wooden masher (madani) to puree them until smooth. You can also leave some texture if desired.
5. In a separate pan, heat ghee or oil and add the spices, including red chilli powder, turmeric powder, coriander powder, and garam masala. Cook the spices for a minute or two to enhance their flavours.
6. Add the pureed greens to the pan and mix well with the spices.
7. Gradually add cornmeal (makki ka atta) to the mixture, stirring continuously to avoid lumps. Cook for a few more minutes, allowing the saag to thicken.
8. Adjust the consistency of the saag by adding water if needed. Simmer for a few more minutes to let the flavours meld.
9. Check for seasoning and add salt as per taste.
10. Serve hot with makki ki roti (cornmeal flatbread) or naan, and a dollop of butter or ghee on top.

Sarson Da Saag is known for its rich and earthy flavours and is often enjoyed during the winter months when mustard greens are in season.

It is typically paired with makki ki roti, which complements the saag perfectly.

This traditional Punjabi dish is a favourite among Punjabi cuisine enthusiasts and is a must-try for anyone looking to experience the flavours of Punjab.

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