Life Unrushed: how to make sarson ka saag

Sarson Ka Saag Recipe / How to make authentic sarson ka saag / Sarson ka saag step by step images and recipe video

Sarson Ka Saag

As the winter arrives the very first thing that comes in every North Indian’s mind is the scrumptious Sarson Ka Saag with makki ki roti. Yes, this sarson ka saag is the most loved and the cooked dish for the winter season in the north of India.

Sarson Ka Saag

It needs to be cooked with a lot of patience and love, as it is a bit time consuming task. People often make it in large quantity and refrigerate it. The small portion is then tempered as required.

Sarson Ka Saag

There have been many variations made to the recipe of saag. But my today’s recipe is a perfect authentic sarson ka saag recipe straight from the kitchen of Amritsar. It is my mother in law’s recipe and so it is the traditional one going on from ages.

I have explained everything in right from the cleaning to chopping to cooking and then tempering the whole thing is included in my recipe.

For other North Indian recipes do visit Palak Paneer, Amritsari Khatte Chole (Zero oil),Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

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Ingredients:

1 kg Mustard leaves (Sarson)

½ kg Spinach leaves (palak)

¼ kg Bathua (chenopodium)

1 Onion (finely chopped)

2 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

2 Green Chillies (chopped)

¼ cup Maize flour

Salt

¼ cup Ghee

Home made butter

Water

Method:

Take mustard leaves, spinach leaves and bathua leaves.

We will begin with sarson. Take the bunch of sarson and then we need to take only the leaves and tender stem of it. If the stem is hard then peel the outer layer and take the inner tender and soft part of the stem.

mustard leaves

take the tender part

For both palak and bathua take the leaves and only tender stems.

palak leaves

bathua leaves

Now clean these leaves and stems in running water for 3 to 4 times. All the dirt should be removed.

On a chooping board cut all these leaves and stems. Do not cut them big else it would be difficult to mash them later. In Punjab the saag cutting machines are available, as they make saag in large quantities, the machine is more convenient for them.

chop the leaves and stems

After cutting, put all these chopped leaves in the pressure cooker and turn on the heat.

put in pressure cooker

Add in 1 glass water, 2 green chillies and salt. Add little salt as the leaves would be reduced on cooking, so the salt could be adjusted later on.

Pressure cook for 30 minutes. For 5 whistles on high and then lower the heat.

pressure cook for 30 min

Open the cooker when it depressurizes. The water should be dried till now. If it is not dried remove the water in a bowl which we would add later on. The water is removed so that when we add the maize flour in the next step, the flour won’t form lumps.

water dries

Now put in the maize flour. Take a hand blender and mix and mash the maize flour with the saag. It would take around 6 to 8 minutes.

add maize flour

mix and mash

Again cook it for 15 minutes. The raw taste of the maize flour should not be left. After 15 minutes, taste it and if the raw taste still persists cook for some more time. Do not close the cooker just cover it half and cook.