This recipe is inspired by Chef Ranveer Brar’s culinary expertise and brings you the authentic flavors of Sarson Ka Saag – Punjabi Mustard Greens Delight. Follow our simple steps to recreate this nutritious meal with a touch of Chef Ranveer Brar’s cooking magic.
Enjoy our other saag recipes: Mooli ka saag, Bathu ka saag, Palak ka saag, Mixed healthy saag, Lal saag, Noni ka saag & Chane ka saag.
Ingredients
- Sarson saag (mustard greens) – 2 bunches
- Chickpea leaves – 1 cup
- Amaranth leaves – 1/2 cup
- Turnip – 1
- Ginger – 1/2 inch
- Garlic – 4 cloves
- Salt to taste
For Tempering
- Ghee (clarified butter) – 4 tablespoons
- Cumin seeds – 1/2 teaspoon
- Dry Red Chili – 1
Method
- Gently separate the mustard green/ Amarnath/ Chickpea 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, amaranth leaves, chickpea 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 cumin seeds, chopped garlic, and dry red chili. saute until they turn translucent. Pour the tempering over the saag, mix, and cook for an additional 5 minutes. Turn off the gas.
- Serve with makki roti or any other of your choice.
