- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4 People
- Calories: 510 kcal
- Carbohydrate Content: 60.47 g
- Cholesterol Content: 61 mg
- Fat Content: 26.53 g
- Fiber Content: 22.6 g
- Protein Content: 23.13 g
- Saturated Fat Content: 14.885 g
- Serving Size: 1
- Sodium Content: 1641 mg
- Sugar Content: 18 g
- Trans Fat Content: 0.931 g
Sarson Ka Saag
Sarson Da Saag is a traditional Punjabi vegetable prepared using a combination of green leafy vegetables (spinach and bathua leaves) and maize flour tossed in spices. It is usually served with Makki ki roti. You can find this traditional Punjabi recipe in restaurant menu during the winter season. Whenever you want to have some nutritious meal, you can prepare this dish and enjoy it. In Punjab, during the festival likes, Lohri, Baisakhi, Diwali, this dish is made and served to the friends and family. It tasted best when it served with lots of butter on it and lassi or kheer. So this festival season learn how to make delicious Sarson da saag at home.
Ingredients of Sarson Ka Saag Recipe
- Mustard leaves - 400 gm
- Spinach leaves - 200 gm
- Maize flour - 1 Cup
- Finely chopped garlic - 5
- Finely chopped ginger - 2 Teaspoons
- Green chilies - 3
- Ghee - 2 Tablespoons
- Finely chopped onion - 1
- Red chili powder - ½ Teaspoon
- Salt - ½ Teaspoon
- Asafoetida (hing) - ½ Teaspoon
How to Make Sarson Ka Saag
Step 1: Pressure cook spinach, mustard leaves, ginger, green chili, and salt in half cup of water for one whistle.
Step 2: Keep on LOW flame for 5 minutes. Cool and grind for a few seconds.
Step 3: Remove the saag in a pan on LOW flame. Dissolve the makkai ka atta in half cup of water and add to the saag. Simmer for about 5-7 minutes. Stirring it continuously. Keep aside.
Step 4: Heat ghee and add asafoetida. Add the garlic and onions and fry till golden in color. Add red chili powder and pour over the saag.
Step 5: Serve hot with makkai ki roti.
- You can also use tinned mustard leaves when fresh mustard leaves are not available. However, fresh mustard leaves taste better.