Sarson Ka Saag... Special , Traditional Punjabi Dish.

Sarson Ka Saag...

Green Sarson means Mustard greens..This is a traditional Punjabi Dish..

This Saag is always madevin Winter season as around this time Mustard Greens grow

abundantly.. and Sarson gives heat to the body.. so This Saag is always Healthy n full of

vitamins.. Palak , Bathua, Methi leaves r used with Sarson to balance the taste..mostly in

traditional Saag no masalas r used.. But if you like you can add haldi, chilli powder , n

Dhania powder while making it.

Sarson Ka Saag Garnished with lots of butter on it n Thin pieces of chopped Ginger ,

with Makki Roti, Onion, fried Green chilli .this is the best combination.

Ingredients

Mustard Greens..( Green Sarson )..2 Bunches.

Palak Leaves... 1 Bunch means half of Sarson.

Bathua.. 1 Bunch...(optional.. iff you dont get it you can skip it.

If you like you can add some Methi Leaves.. but I dont like to add it.

Green chillies ... 5 to 6 or as per taste.. we dont add chilli powder n this Saag tastes good if it is spicy.

Ginger ...chopped in thin long pieces.. 2 inch.

Garlic... 8 to 10 small.. chopped in to pieces.

Salt..as per taste.....

Onion..1 medium chopped finely.

Tomato..small chopped finely.(optional )..I have not added Tomato.

Mustard oil... 2 tabsps.. you can use regular oil which you use regularly.

Butter.. 1 tabsp.

Makki atta... 2tabsps. ( Maize Flour )

Method..

Wash Sarson n all other Greens nicely 4to 5 times to remove sand n dirt.

Remove any hard sticks of Green Sarson.

Then chop all the Greens very finely..

Add it in the vessel or earthern pot.. Add some Green chilli pieces ,Chopped Garlic, and

some Ginger chopped.

add some water.n keep it covered .and cook it for 15 to 20 minutes..

After every 5 minutes open it.. n churn it with a hand whisker n go on crushing it..to get

smooth n coarse texture..it tastes nice if we keep churning it ..

If you r in hurry you can grind it coarsely in Grinder.but I like to take time n keep

whisking with ghotni i.e wooden whisker which we use to take butter from buttermilk.

At this time I love to add some more Chopped garlic n simmer it.. and add 2 tabsps of

Makki atta in it..whisk it again n simmer it for 5 minutes more.

So this stage Saag becomes properly thick and very flavourful.

Then Finally add tadka with musard oil with adding chopped onions, Chopped garlic,

ginger, and Green chillies..fry it nicely. if you want add tomato pieces.. cover for 2

minutes then add in the Ready Saag.

Sarson Ka Saag isvready to serve with Makki Rotis.

Comments

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