Sarson Ka Saag Recipe - Classic North Indian Saag Recipe

Step 1: 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

Step 2: For this, you can use a steamer or a pressure cooker

Step 3: Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water

Step 4: Cover the pressure cooker and cook until you hear one whistle

Step 5: After the first whistle turn off the heat

Step 6: Place the cooker under running water and release the pressure immediately and add the Makki ka atta

Step 7: This process of releasing the pressure immediately will help keep the greens green

Step 8: Allow it to cool

Step 9: You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy

Step 10: The way you like to present it is purely your choice

Step 11: Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies

Step 12: Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned

Step 13: You can optionally cover the pan partly to create steam to cook the onions

Step 14: This process of cooking consumes less oil

Step 15: Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder

Step 16: 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

Step 17: Turn off the heat, check the salt and adjust to taste accordingly

Step 18: Transfer the Sarson Ka Saag to a serving bowl and serve hot

Step 19: Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas