Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
Give this wholesome and lip smacking Sarson Ka Saag during winter season when mustard and bathua are in season. These luscious greens cooked perfectly along with ginger, garlic and subtle spices make a perfect dinner along the crisp hot Makki Ki Roti.
Sarson Ka Saag Recipe is a very traditional winter recipe from North India made from a mix of greens like mustard leaves, spinach leaves and bathua. The most important greens for this recipe is the sarson, also known as mustard. I sometimes combine it along with spinach and methi as well or sometimes just spinach, based on the availability of the greens.
Did You Know: The Mustard are loaded with vitamins and nutrients along with phytochemical properties, that are ready to help you combat free radical impurities and help to improve disease resistance. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw mustard greens improves significantly when they are steamed. Read more
Here are few more curry recipes to try
- 500 grams Mustard greens , washed and roughly chopped
- 250 grams Spinach Leaves (Palak) , washed and roughly chopped
- 250 grams Bathua leaves , washed and roughly chopped
- 1 teaspoon Makki Ka Atta (Yellow Corn Flour)
- 2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 Onion , thinly sliced
- 3 Green Chillies , slit into half
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander (Dhania) Powder
- Salt , to taste
- 3 tablespoons Ghee
How to make Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker. Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.
Place the cooker under running water and release the pressure immediately and add the Makki ka atta. This process of releasing the pressure immediately will help keep the greens green.
Allow it to cool. You can either puree the green or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft.
You can optionally cover the pan partly to create steam to cook the onions. This process of cooking consumes less oil.
Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder.
Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions. Turn off the heat, check the salt and adjust to taste accordingly.
Transfer the Sarson Ka Saag to a serving bowl and serve hot.
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