Sarson Ka Saag

Sarson Ka Saag and Makki Ki Roti are two special punjabi delicacies. These two dishes make a superb combination and enjoyed most along with a Gur(Jaggery).

Saag is also made with Palak, Bathua separately or in a combination of these two along with mustard. From our Punjab's Kitchen here is tasty Saag Recipe.

Saag Ingredients

* Green Mustard Leaves (Sarson) - 1kg
* Spinach Leaves(Palak) - 250g
* Corn Flour (Makke Ka Atta) - 3 tbsp
* Onion (chopped) - 1
* Cumin Seeds - 1/2 tsp
* Garlic - 5 to 6 flakes
* Ginger (chopped) - One medium piece
* Green Chillies (chopped)- 2 to 3
* Red Chilli Powder - 1/2 tsp
* Coriander Powder - 1 tsp
* Garam Masala - 1/2 tsp
* Ghee - 1 tbsp
* Salt to taste

Make Saag

Firstly clean & chop Mustard and Palak leaves.

In a Pressure Cooker put chopped mustard & palak leaves, garlic, ginger, green chillies, coriander powder, garam masala, salt, little bit of water, makki ka atta and cook them for around 15 minutes(or till 2 whistles). Take cooker off the flame and let it cool down a bit.

In a normal pan make tadka with ghee, cumin seeds, red chilli powder, onion and add it to the mixture.

Cook it for 2 to 3 minutes more and it is ready. To make it more lively garnish it with cheese.

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Sarson Ka Saag to Punjabi Recipes Page