Sarson Ka Saag

Abhijit Author

By Abhijit

Last Updated Dec 7, 2022


Sarson Ka Saag

Sarson Ka Saag / Healthy Sarson Da Saag

Sarson Ka Saag

Sarson Ka Saag / Healthy Sarson Da Saag is a traditional Punjabi recipe that is prepared mostly during the winter season when the mustard leaves and spinach are easily available. Sarson ka saag is also known as Sarson Da Saag in Punjab. It is normally prepared with a combination of spinach and bathua or sometimes with radish leaves and is served with Makki ki roti.

Equipment needs

  • Blender
  • Tong
  • Strainer
  • Kadai/Fry pan

Ingredients

  • Chopped mustard leaves-4 cups
  • Chopped spinach-4 cups
  • Chopped bathua / lamb’s-quarter -2 cup
  • Chopped green chili-2
  • Ginger-1/2 inch
  • Garlic paste-1 tbsp
  • Chopped onion-1/2 cup
  • Tomato-1
  • Turmeric powder-1 tbsp
  • Roasted cumin coriander powder-1 tbsp
  • Cumin seeds-1/2 tbsp
  • Salt to taste
  • Ghee-2 tbsp
  • Chopped coriander leaves-2 tbsp

How to Make Sarson Ka Saag / Healthy Sarson Da Saag

Clean and wash mustard leaves, spinach, and bathua leaves

Sarson Ka Saag Step1
Sarson Ka Saag Step2
Sarson Ka Saag Step3

Finely chopped them

Sarson Ka Saag Step4

Now take a pan and add sufficient water and allow them to boil, and add the chopped spinach, mustard and bathua leave to blanch them.

Sarson Ka Saag Step5

To blanch them, all you need to do is immediately drain and transfer them to ice-cold water to retain the bright green color.

Sarson Ka Saag Step6

Now you can transfer them to a blender jar and make a paste and keep them aside

Sarson Ka Saag Step7
Sarson Ka Saag Step8

Now in a blender jar add tomato, ginger, and green chili

Sarson Ka Saag Step9

And make a fine paste

Sarson Ka Saag Step10

Heat ghee in a pan, and add some cumin for tempering

Sarson Ka Saag Step11

Then add the chopped onion and sauté them for till they become translucent

Sarson Ka Saag Step12

Add 1 tbsp roughly paste garlic and stir them

Sarson Ka Saag Step13

Now add the salt, turmeric powder, and roasted cumin-coriander powder and stir them till the raw smell of the spices goes off

Sarson Ka Saag Step14
Sarson Ka Saag Step15

Add the tomato paste and stir them for a minute on high flame

Sarson Ka Saag Step16
Sarson Ka Saag Step17

Now add the green saag paste and mix them well

Sarson Ka Saag Step18
Sarson Ka Saag Step19

Cover the lid and allow them to cook for 3-4 minutes on medium flame

Sarson Ka Saag Step20

Open the cover, mix them well

Turn off the flame; add some chopped coriander leaves and butter or ghee

Transfer them to a serving plate and serve hot with Makki ki roti

Sarson Ka Saag

Sarson Ka Saag

Sarson Ka Saag / Healthy Sarson Da Saag are a traditiona lPunjabi recipe which is prepared mostly during the winter season when themustard leaves and spinach are easily available. Sarson ka saag is also known as Sarson Da Saag in Punjab. It normally prepared with combination of spinachand bathua or sometimes with radish leaves, and is served with makki ki roti.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine Indian, Punjabi
Servings 4
Calories

Equipment

  • blender
  • tong
  • A kadai or a fry pan
  • strainer

Ingredients
  

  • 4 cup Chopped mustard leaves
  • 4 cup Chopped spinach
  • 2 cup Chopped bathua / lamb's-quarter
  • 2 green chili
  • 1/2 tbsp ginger
  • 1 tbsp garlic paste
  • 1/2 cup onion, chopped
  • 1 tomato
  • 1 tbsp  turmeric powder
  • 1 tbsp roasted cumin-coriander powder
  • 1/2 tbsp cumin seeds
  • salt
  • 2 tbsp ghee
  • 2 tbsp Chopped coriander leaves

Instructions
 

  • Clean and wash mustard leaves, spinach and bathua leaves
  • Finely chopped them
  • Now take a pan and add sufficient water and allow them to boil,and add the chopped spinach, mustard and bathua leaves to blanch them.
  • To blanch them, all you need to do is immediately drain and transfer them to ice cold water to retain the bright green color.
  • Now you can transfer them to a blender jar and make a pasteand keep them aside
  • Now in a blender jar add tomato, ginger and green chili
  • And make a fine paste
  • Heat ghee in a pan, and add some cumin for tempering
  • Then add the chopped onion and saute them for till they become translucent
  • Add 1 tbsp roughly paste garlic and stir them
  • Now add the salt, turmeric powder, and roasted cumin-coriander powder and stir them till the raw smell of the spices goes off
  • Add the tomato paste and stir them for a minute in high flame
  • Now add the green saag paste and mix them well
  • Cover the lid and allow them to cook for 3-4 minutes in medium flame
  • Open the cover, mix them well
  • Turn off the flame; add some chopped coriander leaves and butter or ghee
  • Transfer them to a serving plate and serve hot with makki ki roti

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