Sarson ka saag, a traditional Punjabi dish, dates back centuries. Made with mustard greens, spinach, and spices, it’s a cherished winter delicacy in India.
Sarson ka Saag Recipe
Sarson Ka Saag is a classic winter delicacy from the vibrant culinary landscape of North India. It is a delectable dish made from mustard greens and a medley of other leafy greens, rich in flavor and nutrition. Traditionally enjoyed with makki di roti (cornmeal flatbread), this heartwarming dish offers a burst of authentic Punjabi taste that will leave your taste buds singing with delight. In this blog, we present a simple and authentic Sarson Ka Saag recipe tailored for two people, making it perfect for a cozy and romantic meal during the colder months.
Ingredients
For the saag:
For the tempering (tadka):
Instructions:
Preparing the Greens:
- Rinse the mustard greens, spinach, and fenugreek leaves thoroughly under running water to remove any dirt or impurities.
- Roughly chop the greens and set them aside.
Boiling the Greens:
- In a large pot, bring water to a rolling boil.
- Add the chopped greens to the boiling water and blanch them for about 5-7 minutes or until they become tender.
- Drain the greens and immediately transfer them to a bowl filled with ice water. This helps retain the vibrant green color of the leaves.
Making the Saag:
- In a pan or a kadai, heat ghee or vegetable oil over medium heat.
- Add cumin seeds and let them splutter.
- Stir in the finely chopped onions, minced garlic, grated ginger, and green chilies. Sauté until the onions turn translucent and aromatic.
Spicing it up:
- Now, add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2 minutes to allow the spices to infuse into the saag.
Grinding the Greens:
- Once the spiced onion mixture is ready, add the blanched greens to the pan.
- Stir everything together and cook for a few minutes to blend the flavours.
- Allow the mixture to cool slightly.
- Transfer the mixture to a blender or a food processor and blend it into a smooth puree. You can add a little water if needed to achieve the desired consistency.
Tempering (Tadka):
- In a separate small pan, heat ghee over medium heat.
- Add cumin seeds and sliced garlic to the hot ghee.
- As the garlic turns golden brown and the cumin seeds crackle, add a pinch of asafoetida (hing) for an aromatic touch.
- Pour this tempering over the blended saag and mix well.
Serving:
- Reheat the saag if needed before serving.
- Garnish with a dollop of ghee or butter for added richness and flavour.
- Serve hot with makki di roti, or if unavailable, you can enjoy it with regular roti or naan.
Conclusion:
- Sarson Ka Saag is a timeless dish that brings the warmth and soul of Punjabi cuisine to your plate. With this easy-to-follow recipe tailored for two, you and your loved one can savour the delectable taste of North India's winter specialty. So, get ready to indulge in the traditional flavours of mustard greens, spinach, and fenugreek leaves, blended to perfection with aromatic spices - a delightful treat to tickle your taste buds on a chilly evening. Enjoy your Sarson Ka Saag and create memories to cherish forever!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 60kcal
- Calories from Fat 9kcal
- % Daily Value *
- Sodium 385mg17%
- Potassium 142mg5%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 5g10%
- Calcium 112 mg
- Iron 1 mg
- Magnesium 18 mmol
* * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sarson Ka Saag, Punjabi Cuisine, Mustard Greens, Green Leafy Vegetables, Makki Ki Roti, Indian Vegetarian Dish, Winter Special Dish, Healthy Recipe, Traditional Indian Food, Nutritious and Flavorful, Comfort Food.
