Sarson ka Saag, Punjabi Sarson Ka Saag Recipe
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 336374 times
Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images.
Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry.
Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.
Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming.
All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained.
To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black.
See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.
Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious Punjabi sarson ka saag, making it a treat to the taste buds.
Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan.
Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.
- To make sarson ka saag, boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
- Strain using a strainer and drain well.
- Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.
- Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.
- Add the onions and again sauté on a medium flame for 1 to 2 minutes.
- Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the sarson ka saag hot with makai ki roti.
Sarson ka Saag Video by Tarla Dalal
Sarson ka Saag, Punjabi Sarson Ka Saag Recipe recipe with step by step photos
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This is how mustard leaves look like. Pick and clean a bunch of mustard leaves. Sarson leaves may have thick stems, you can either discard it (they are more bitter) or if you wish to use them, then chop them finely and cook well till soft. When not in season, make use of canned mustard greens.
Wash them nicely and chop and keep aside.
Similarly, pick and clean spinach leaves. These greens are loaded with fibre and antioxidants & are readily available in local markets during the winter season. This makes sarson da saag teh makki di roti an ultimate winter comfort food.
Wash them thoroughly under running water, chop and keep aside.
To prepare sarson ka saag recipe | Punjabi sarson ka saag | healthy sarson da saag | in a big vessel or a deep non-stick pan, boil enough water. You can even boil the veggies in a pressure cooker but you may not get that green colour in sabzi.
Add mustard leaves. Traditionally cooked Sarson ka saag consists of Bathua saag (goosefoot, chenopodium) and sometimes even with radish saag (mooli) and fenugreek saag (methi) along with spinach and mustard. We have taken 1:1 ratio of mustard greens and spinach leaves. You can alter the ratio and add leafy greens to go on ahead with whatever taste suits you.
Add spinach leaves. It is added to cut the bitterness and balance the extreme pungency of mustard greens.
Also, add green chillies. Add 1 small radish and tomatoes for variation.
Mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally. Do not cover while blanching or else you won’t get that bright green colour in sarson ka saag.
Strain using a strainer and drain well.
Refresh it twice in enough cold water immediately. This will stop the internal cooking procedure and help in retaining vibrant green color of the leafy vegetable.
Drain well again. Keep aside for 2 to 3 minutes to cool slightly.
Once cooled, transfer everything to a mixer jar.
Add ½ cup of water.
Blend in a mixer to a coarse mixture and keep aside. Traditionally, blending is done using a wooden whisk to get that coarse bite. If you do not prefer this texture then puree it either fine and smooth.
To make sarson ka saag, heat the oil in a non-stick kadhai. Traditionally, Sarson ka saag was prepared in earthen pots for an authentic taste.
Once the oil is hot, add the cumin seeds.
When the seeds crackle, add garlic.
Add asafoetida and sauté on a medium flame for 30 seconds.
Add onions. To make Jain sarso ka saag simply, skip both garlic and onion from the recipe and proceed with the rest.
Sauté on a medium flame for 1 to 2 minutes or until the onions are soft.
Add the mustard leaves-spinach mixture.
Add turmeric powder.
Add chilli powder. Adjust the spiciness as per your liking. We have already added some green chillies with mustard leaves-spinach.
Add coriander-cumin seeds powder. This is optional.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Our authentic sarson ka saag | Punjabi sarson ka saag | healthy sarson da saag | is ready!
Serve authentic Punjabi Sarson ka saag hot with makai ki roti and jaggery along the side. Top sarson da saag with a dollop of white butter or makhan to make it more flavorful.
Nutrient values (Abbrv) per serving
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