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Sarson Ka Saag Recipe - Classic North Indian Saag Recipe
PunjabiSide DishHigh Protein

Sarson Ka Saag Recipe - Classic North Indian Saag Recipe

A high protein Punjabi recipe with mustard greens - washed and roughly chopped, spinach leaves (palak) - washed and roughly chopped, bathua leaves - washed and roughly chopped. Ready in 55 min, serves 4.

Curated byHarpreet Singh🇮🇳

Calories
655kcal
Estimated Cost
₹325-475
Carbs84g
Protein36g
Fats20g
Servings Scaler
4

Instructions

19 steps
  1. 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

    spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)green chillies - slit into half(3)salt - to taste
  2. 2

    For this, you can use a steamer or a pressure cooker

  3. 3

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

    spinach leaves (palak) - washed and roughly chopped(250 grams)bathua leaves - washed and roughly chopped(250 grams)salt - to tastetablespoons ghee(4)
  4. 4

    Cover the pressure cooker and cook until you hear one whistle

  5. 5

    After the first whistle turn off the heat

  6. 6

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

    makki ka atta (yellow corn meal flour)(1 teaspoon)
  7. 7

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

    mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3)
  8. 8

    Allow it to cool

  9. 9

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

    mustard greens - washed and roughly chopped(500 grams)green chillies - slit into half(3)
  10. 10

    The way you like to present it is purely your choice

  11. 11

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

    inch ginger - finely chopped(2)cloves garlic - finely chopped(4)onion - thinly sliced(1)green chillies - slit into half(3)red chilli powder(1/2 teaspoon)tablespoons ghee(4)
  12. 12

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

    onion - thinly sliced(1)
  13. 13

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

    onion - thinly sliced(1)
  14. 14

    This process of cooking consumes less oil

  15. 15

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

    onion - thinly sliced(1)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)
  16. 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

    mustard greens - washed and roughly chopped(500 grams)onion - thinly sliced(1)green chillies - slit into half(3)
  17. 17

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

    salt - to taste
  18. 18

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

  19. 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

    makki ka atta (yellow corn meal flour)(1 teaspoon)garam masala powder(1/2 teaspoon)

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