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SARSON KA SAAG (AUTHENTIC PUNJABI STYLE)

The combo of sarson ka saagtopped with butter and served with makki ki roti taste too good and is a winterstaple in north India.
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Prep Time 2 hrs
Cook Time 2 hrs
Total Time 4 mins
Course Main Course
Cuisine North Indian
Servings 8

Ingredients
  

For Sarson Ka Saag

  • 1 bunch mustard leaves (sarson)
  • ½ bunch bathua leaves (chenopodium)
  • ½ bunch spinach leaves
  • 1 cup chopped tender radish leaves (mooli ke patte)
  • 2 to 3 inches white radish root
  • 1 cup fenugreek leaves, chopped
  • 2 medium sized onions, chopped
  • 3 medium sized tomatoes, chopped
  • 2 inch ginger, chopped
  • 2 green chilies, chopped
  • 7 to 8 garlic, chopped
  • ½ teaspoon red chili powder
  • 1 to 2 pinch asafoetida or ¼ teaspoon asafoetida powder (hing)
  • 2 to 3 cups water
  • 2 tablespoon maize flour
  • salt as required

Tempering For 3 Servings

  • 1 medium sized onion, finely chopped
  • 1 to 2 tablespoon oil
  • 3 bowls of cooked saag

Instructions
 

Making Sarson KaSaag

  • Firstly clean and chop all the greens. then wash the greens well.
  • In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
  • Cover the pressure cook and cook for 6-7 minutes ormore
  • If cooking in a pan, then cover and let the greens cook till done. Do check occasionally.
  • Pour the greens along with the stock and maize flour in a blender. blend till smooth.
  • In another pan, pour the pureed greens.
  • Simmer for a good 25-30 minutes.

Tempering ForSarson Ka Saag

  • In another small pan, heat oil or ghee
  • Add the chopped onions and fry them till light brown.
  • Add the prepared saag. Stir and simmer for a couple of minutes.
  • Stir ocaasionally.
  • Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti