Try this winter specialty using Mustard Greens, Sarson Ka Saag. Punjabi Sarson Ka Saag recipe with step-wise pictures, tips and tricks.
Few years ago, I would not even have known about Sarson – the mustard greens let alone cook with them. Influence of Instagram, food blog and talking to fellow foodies I have explored a lot of cuisines and good food in the past few years. Sarson Ka Saag is one such recipe that has been on my to-do list since long. For a family that has never tried mustard greens, I had to be careful with the recipe I pick and lucky for me, this recipe from whiskaffair seemed lovely. I made some changes to it based on the greens I had handy and it turned out absolutely delicious.
The best thing about this recipe for Punjabi Sarson Ka Saag is that it has a lot of other ingredients that takes away the primary bitterness from the mustard greens. I added a bunch of Palak/Spinach, white radish, onions and tomatoes along with garlic. Usually Sarson Ka Saag is made on a slow cooking method that takes a long time. I used my trusted pressure cooker which cuts down the effort to almost nil. The fact that there are some fried onions and garlic to be added on top of the saag gives a wonderful texture. With some white butter, jaggery it is a match made in heaven for the Makki Ki Roti. Don’t miss this delicacy while the winter lasts 🙂
How to make Sarson Ka Saag | Punjabi Sarson Ka Saag –
Detailed step-wise picture recipe of making Sarson Ka Saag | Punjabi Sarson Ka Saag –
1. In a pressure cooker add roughly chopped mustard greens, spinach, radish, green chilli, garlic pods, ginger, tomatoes and onion.
2. Sprinkle some water and pressure cook for 2 whistles. Let the pressure drop naturally and then open the lid.
3. Meanwhile, heat ghee/oil in a pan and add finely sliced onions and chopped garlic.
4. As the onion and garlic turn golden brown, remove from heat.
5. Once the cooked greens mixture is cooled down, grind into a not-so-smooth paste. Add it back to the pressure cooker.
6. Add asafoetida, salt and red chilli powder. Make a slurry out of the maize flour by mixing some water and add that too.
7. Let it come to a slow boil. As it thickens, add the fried onions and garlic along with the ghee/oil.
8. Serve hot with Makki Ki Roti, Jaggery/Gur and White Butter!
- Adding spinach and radish takes away the bitterness of the mustard greens. Original recipe called for radish greens too, I didn’t have any so didn’t use them.
- Don’t skip the fried onions and garlic – they were such flavor enhancers!
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