by Dhwani Mehta | October 2, 2014 12:35 pm
Sarson Da saag is a popular vegetable dish in Punjab of India made from Mustard leaves(sarson) and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan.
It is traditionally served with makki ki roti which means corn bread. It can be topped with either butter or topped with ghee. Spinach can be added to brighten gravy color and thickening the dish, this would alter the taste though.
Serving size – 4 people
Corn flour(Makki ki atta) – 2 tbsp
Garam masala – 1 tsp
Ghee or Oil – 2 tbsp
Garlic paste – 2 tsp
salt to taste
Finely chopped Onion – 1 cup
Chopped Spinach – 1 bunch, around 4 cups
Chopped Mustard leaves – 2 bunch, around 8 cups
Chopped Green chilies – 3(depends on how spicy chilies are)
Ginger – 2 tsp
1. Take chopped mustard leaves and spinach. In a big pan boil 5 cups of water. Add spinach and mustard leaves and boil it for 1 to 2 minutes on medium heat. Don’t cover it.
2. Crush it into a thick paste.
3. Heat oil or ghee in a pan. Add green chilies, Ginger-garlic paste and saute it for few seconds. Add chopped onions. Saute it for 2 minutes on medium to high heat.
4. Add Corn flour(makki ka atta) and cook it for 3- 4 minutes on low to medium heat.
5. Pour Mustard and spinach paste in it.
6. Add salt and garam masala powder. Let it simmer for around 7 to 8 minutes on medium to high heat.
7. Switch of the flame and serve it hot.
Serve Sarson Ka Saag with Makki ki roti, Onion and Salted lassi.
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