Looking for an easy and delicious Sarson ka Saag recipe? Sarson ka Saag is a traditional Punjabi dish. It is made from mustard takes off and other greens. This dish is particularly solid and full of vitamins. Individuals for the most allocate eat it in winters. It tastes disorienting with Makki Ki Roti.
Many individuals think making Sarson ka Saag is troublesome. But it is particularly clear. You can make it at family in a few steps. This condition employments enable fixings and preeminent steps. Anybody can make it.
Ingredients Needed
To make Sarson ka Saag, you require unused and sound fixings. Here is the list:
Main Ingredients
- 500 grams mustard takes off (sarson)
- 250 grams spinach (palak)
- 100 grams bathua takes off (discretionary, but cements taste)
- 2 medium onions
- 3 medium tomatoes
- 4–5 green chilies
- 1-inch piece ginger
- 4–5 garlic cloves
- 2 tablespoons cornmeal (makki ka atta)
- 2–3 tablespoons ghee
- Salt to taste
- Water as required
Spices
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala (optional)
Tip: Utilize cutting edge mustard clears out for the best taste. Keep up a pivotal disconnected from out of date or yellow leaves.
Step-by-Step Sarson Ka Saag Recipe
Read More: Healthy Diwali Sweets Recipes for Guilt-Free Festivities
Step-by-Step Sarson Ka Saag Recipe
Step 1: Wash the Greens
- Take mustard takes off, spinach, and bathua.
- Wash them truly in running water.
- Remove hard stems from mustard leaves.
- Chop the leaves roughly.
Step 2: Boil the Greens
- Take a big pan.
- Add the chopped greens.
- Add a small water.
- Cover the holder and cook on medium fire for 10–15 minutes.
- Cook until the clears out wrapped up up soft.
Step 3: Make the Masala
- Chop onions, tomatoes, ginger, and garlic.
- Take a blender.
- Grind onions, tomatoes, ginger, garlic, and green chilies into a smooth paste.
Step 4: Blend the Cooked Greens
- Once the greens are questionable, let them cool slightly.
- Grind the greens with a small water to make a smooth or slightly coarse paste.
- Some people like it coarse. Some like it smooth. Choose your style.
Step 5: Cook the Saag
- Heat 2–3 tablespoons of ghee in a pan.
- Add the onion-tomato paste.
- Cook on medium fire for 5–7 minutes.
- Add turmeric powder, ruddy chili powder, and salt.
- Mix well.
- Add the mixed greens to the pan.
- Mix everything properly.
- Add 2 tablespoons of cornmeal (makki ka atta). This makes the saag thick.
- Cook for 10–15 minutes on moo flame.
- Stir occasionally to avoid sticking.
Step 6: Final Touch
- Add a teaspoon of ghee on best a few time as of late serving.
- Sprinkle a few garam masala if you like.
- Sarson ka Saag is organized to eat.
Tips for Perfect Sarson Ka Saag
- Use fresh greens – Cutting edge mustard clears out make the saag tasty.
- Cook on low flame – It gives way way way way way prevalent flavor.
- Cornmeal – Joins thickness and standard taste.
- Optional greens – Cement bathua or fenugreek for a well off taste.
- Serve hot – Saag tastes best when hot with Makki ki Roti.
How to Make Makki Ki Roti
Sarson ka Saag is withdrawn without Makki Ki Roti.
Ingredients for Roti
- 2 mugs cornmeal (makki ka atta)
- Warm water as required
- Salt to taste
- Ghee for cooking
Steps to Make Roti
- Take cornmeal in a bowl.
- Add salt. Blend well.
- Add warm water small by little.
- Knead into unsteady dough.
- Divide dough into small balls.
- Flatten each ball into a circular roti utilizing hands.
- Heat a pan or tawa.
- Cook the roti on both sides.
- Apply ghee on best whereas serving.
Tip: Makki ki roti is soft if the dough is soft and cooked on low flame.
Serving Suggestions
- Serve Sarson ka Saag hot.
- Add a dollop of ghee on top.
- Serve with Makki Ki Roti.
- You can as well serve with onion serving of mixed greens or butter.
- Pickles like achar go well with this dish.
Health Benefits of Sarson Ka Saag
Sarson ka Saag is not as it were delightful but in advancement healthy:
- Rich in vitamins A, C, and K
- Good for bones and immunity
- Helps digestion
- Low in calories, tall in fiber
- Good for heart and skin
Eating saag in winters is particularly advantageous. It keeps the body warm and strong.
Read Also: South Indian Chivda Recipe for Diwali: Crispy And Easy
Quick Tips to Spare Time
- Chop greens in advance and freeze.
- Use ready-made onion-tomato paste.
- Cook saag in a pressure cooker to save time.
- Prepare Makki Ki Roti dough in advance.
Conclusion
Sarson ka Saag is a healthy, tasty, and traditional Punjabi dish. It is come full circle for winters. Making it at family is organize with clear steps. Serve hot with Makki Ki Roti and a spot of ghee. This combination is a classic Punjabi delight. Try this Sarson ka Saag recipe at home. It is sound, delightful, and cherished by everybody. You can move your family and companions with this organize Punjabi dish.
FAQs Around Sarson Ka Saag
1. What is Sarson Ka Saag?
Sarson Ka Saag is a standard Punjabi dish made from mustard clears out and other greens. It is more routinely than not eaten in winters and served with Makki Ki Roti.
2. Can I make Sarson Ka Saag without spinach or bathua?
Yes. You can utilize as it were mustard takes off. Spinach and bathua are discretionary but set additional taste and nutrition.
3. How do I make Sarson Ka Saag thick?
Add 2–3 tablespoons of cornmeal (makki ka atta) in spite of the fact that cooking. It will thicken the saag naturally.
4. Can I make Sarson Ka Saag spicy?
Yes. Increment green chilies or blushing chili powder as per your taste. You can alter flavor concurring to your preference.
5. . Can I make Sarson Ka Saag spicy?
Fresh mustard takes off are best for taste. Cemented takes off can be utilized but may unpretentiously alter the flavor and surface.
