Sarson Ka Saag Recipes
SARSON KA SAAG
Sarson ka Saag is a winter staple in Northern India. Spiced greens are pureed and then served with makki roti (flatbread made with maize flour) and dollop of butter. It makes a wonderful vegetarian nutritious meal!
Provided by Manali
Categories Entree
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
- Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
- Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
- Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
- Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
- Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
- Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
- For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
- Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
- Transfer the tadka/tempering to the saag and mix.
- Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter!
Nutrition Facts : Calories 135 kcal, Carbohydrate 13 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 731 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SARSON KA SAAG (INDIAN MUSTARD GREENS)
North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.
Provided by FoodLover
Categories Side Dish Vegetables Greens
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 8.5 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 160 mg, Sugar 1.4 g
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- Start by preparing the green leaves. Pluck the leaves from the stem and discard the stems. Measure 200 g mustard leaves (sarson), 35 g spinach (palak), 35 g radish greens (mooli ke patte), 35 g chenopodium (bathua), and 35 g fenugreek leaves (methi).
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- Sarson da saag Is an authentic Punjabi delicacy, which can be prepared at home easily without putting in many efforts. Here’s how you can prepare this dish by following some simple steps given below. To begin with washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt.
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- Wash and clean mustard leaves, spinach and bathua leaves in running water. Drain excess water and chop them roughly.
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