Indulge in the authentic flavors of Punjabi cuisine with our Sarson ka Saag recipe. This traditional dish features a delightful blend of mustard greens, spinach, and aromatic spices, creating a mouthwatering experience. Serve it hot with makki di roti for a wholesome and nutritious meal.
Enjoy our other saag recipe: Sarson ka saag, Noni ka saag, Bathua ka saag, Healthy mixed saag, Palak ka saag, Mooli ka saag, Chana ka saag & Lal saag.
Ingredients
- Sarson saag (mustard greens) – 3 bunches
- Spinach leaves – 2 bunches
- Bathua leaves – 1 bunch
- Turnip – 1
- Ginger – 1/2 inch
- Garlic – 4 cloves
- Salt to taste
- Butter – 1 tablespoon
For Tempering
- Ghee (clarified butter) – 4 tablespoons
- Dry Red Chili – 1
- Chopped Garlic – 1 tablespoon
- Chopped Ginger – 1/2 tablespoon
- Chopped Onion – 5 tablespoons
- Makki ka Atta – 2 tablespoon
Method
- Gently separate the mustard green, bathua and spinach leaves from the roots, discarding any damaged or yellow leaves. Wash the thoroughly. Repeat the process until the water has turned clear and now chop them finely.
- Boil water in a kadai add mustard leaves, bathua, spinach leaves, chopped turnips, sliced ginger, garlic, butter and salt. Mix it well and cook on low flame. Stir occasionally to prevent sticking to the bottom, meanwhile keep churning the greens with a churner.
- In a kadai, heat ghee for tempering, add chopped ginger-garlic, and dry red chili. Stir a minute, now add chopped onion and saute until they turn translucent. Pour the tempering over the saag and mix. Now add makki ka atta and mix it well. Cook for an additional 5 minutes. Turn off the gas.
- Serve with makki roti or any other of your choice.
