Recipe of Sarson da Saag
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard leaves (sarson) and spices.
Ingredients
- 1 big bunch sarson leaves mustard leaves roughly chopped
- 1 small bunch palak leaves spinach leaves roughly chopped
- 1 small bunch bathua leaves Pigweed or goosefoot roughly chopped
- 30 gms diced ginger and garlic
- 8 green chilies
- 2 chopped onions
- 2 blanched tomatoes
- 20 gms Makkai ka atta maize flour
- 60 ml of mustard oil
- 1 tsp jeera cumin seeds
- Salt as per taste
- 100 gms Makhan white butter
- 100 gms jaggery to serve
Instructions
- Boil 2 liters of water in a pan. Put the sarson ( Mustard leaves), palak (Spinach), bathua (Pigweed) ginger, garlic, green chilies, onions and tomatoes in the boiling water.
- Reduce the flame and simmer until the greens are tender.
- Remove the pan from the heat and strain all the greens. Once it is cooled down blend all the ingredients in a mixer until smooth.
- Add maize flour and salt in the saag and cover with a lid and simmer over very low heat,
- Stirring at regular intervals.
- Add the mustard oil and jeera tadka on the saag once it is cooked.
- Transfer it to a bowl and garnish with a dollop of white butter and onion slices if you wish.
- Serve it hot with jaggery and Makki ki roti.
Nutrition
Calories: 513kcalCarbohydrates: 47gProtein: 3gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gSodium: 546mgPotassium: 350mgFiber: 5gSugar: 29gVitamin A: 1440IUVitamin C: 30mgCalcium: 86mgIron: 1mg
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