Sarson Ka Saag
Sarson ka saag is the taste of North Indian winters on a slow simmer. Made from tender mustard greens, often balanced with bathua or spinach, this dish is earthy, mildly bitter, and deeply comforting.
Cuisine
Indian
Servings
2
Prep Time
15 Minutes
Cook Time
2 Hours
Ingredients
- Sarson / mustard leaves with tender stems - 6 cups (Chopped)
- Amaranth leaves - 1 cup
- Chickpea leaves - 1 cup
- Water - as required
- Turnips - 1 cup (Chopped)
- Ginger - 1 inch (thick sliced)
- Garlic cloves - 2-3 nos
- Garlic Cloves - 1 tbsp (Chopped)
- Dry red chilli - 1 no.
- White Butter - 4 tbsp
- Green chilli - 1 no.
- Red chilli powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Goosebumps Punjabi Garam Masala - 1/2 tsp
- Ghee - 1/4 cup
- Goosebumps Cumin seeds - 1/2 tsp
- Salt - To taste
Accompaniments
Onion
White Butter
Directions
- In a sauce pan add mustard leaves, amaranth leaves, chickpea leaves, chopped turnips, ginger, garlic, 2 tablespoons white butter, green chilli, salt (as needed), red chilli powder, turmeric, and mix well. Add water and cook for 2 hours on low flame stirring often.
- Remove from flame and churn/Mash well using churner/Masher.
- For tempering heat ghee in a frying pan, splutter red chilli, cumin seeds. Add in chopped garlic and sauté until they turn translucent.
- Add prepared saag, 1/2 teaspoon Goosebumps Punjabi Garam Masala and mix well. Serve after 5-10 minutes topped with white butter.
- Serve with onion, butter and makki ki roti.
