Sarson Saag
Sarson ka saag is a classic Punjabi dish made with mustard greens and other leafy greens, and is typically served with makki di roti (unleavened cornbread). It is a great source of vitamins and minerals, and is naturally gluten-free and vegetarian. It is also a delicious, comforting meal that is perfect for cold winter days. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
79 kcal
Protein
5 g
Carbs
11 g
Fat
2 g
Fiber
5 g
Ingredients
Bathua leaves
50 gms (50g)
Common salt
0.5 tsp (2.5g)
Ghee
1 tsp (5g)
Ginger, fresh
1.5 tsp grated (3g)
Mustard leaves
250 gms (250g)
Spinach
1 cup (250g)
Corn Flour
2 tbsp (30g)
Chopped Green Chilli
1 tbsp (8g)
Clove Garlic, Chopped
1.5 tsp (7.5g)
Instructions
Preparation
-Wash all the greens (mustard greens, spinach, and bathua) thoroughly. Chop them finely.
Cooking Steps
In a large pot, add the chopped greens, green chilies, ginger, and garlic. Add enough water to cover the greens. Cook them until they are soft and well-cooked, which may take about 20-30 minutes. Drain any excess water.
Use a masher or the back of a spoon to mash the cooked greens into a coarse paste.
Cook on low heat, stirring continuously, until the mixture thickens. Add water as needed to achieve your desired consistency.
Season the mixture with salt to taste and continue to cook for another 10-15 minutes, stirring occasionally.
In a separate pan, heat ghee for tempering. Add cumin seeds and let them splutter. Add chopped garlic. Saute until the garlic turns golden brown.
Pour the tempering over the saag and corn flour. Mix well.
Serve hot.