Restaurant Style Sarson Ka Saag | How to make Restaurant Style Sarson Ka Saag

By Poonam Bachhav  |  27th May 2017  |  
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  • Restaurant Style Sarson Ka Saag, How to make Restaurant Style Sarson Ka Saag
Restaurant Style Sarson Ka Saagby Poonam Bachhav
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

109

0





About Restaurant Style Sarson Ka Saag

Sarson Ka Saag needs no introduction . A very popular North Indian vegetarian recipe that tastes best when served with Makki Ki Roti ( a flat bread made from Maize flour) topped with dollop of desi ghee (homemade clarified butter). Sarson in Hindi means mustard and Saag means greens. So basically Sarson ka sag is a gravy made from Mustard leaves and spices. To cut down the bitter taste of mustard leaves and also to enhance the nutritional value and taste, other greens like Spinach (Palak) and Chinopodium (Bathua) are also added to this curry.

Restaurant Style Sarson Ka Saag is a popular aromatic and delicious dish. You can try making this amazing Restaurant Style Sarson Ka Saag in your kitchen. This recipe requires 60 minutes for preparation and 60 minutes to cook. The Restaurant Style Sarson Ka Saag by Poonam Bachhav has detailed steps with pictures so you can easily learn how to cook Restaurant Style Sarson Ka Saag at home without any difficulty. Restaurant Style Sarson Ka Saag is enjoyed by everyone and can be served on special occasions. The flavours of the Restaurant Style Sarson Ka Saag would satiate your taste buds. You must try making Restaurant Style Sarson Ka Saag this weekend. Share your Restaurant Style Sarson Ka Saag cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Poonam Bachhav for inputs. In case you have any queries for Restaurant Style Sarson Ka Saag you can comment on the recipe page to connect with the Poonam Bachhav. You can also rate the Restaurant Style Sarson Ka Saag and give feedback.

Restaurant Style Sarson Ka Saag

Ingredients to make Restaurant Style Sarson Ka Saag

  • 1 bunch Mustard leaves (Sarson)
  • 1/2 bunch Spinach (Palak)
  • 1/2 bunch Chinopodium ( Bathua)
  • 4 green chilies, finely chopped or as per the desired spiciness
  • 2 inch Ginger piece, finely chopped
  • 2 large onions, finely chopped
  • 1 large tomato finely chopped
  • 2 tablespoon Maize flour ( Makai ka atta)
  • 1 teaspoon red chilly powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Pinch of Asafoetida (Hing)
  • 3 tablespoon Ghee (clarified butter)

How to make Restaurant Style Sarson Ka Saag

  1. Sort and wash the greens thoroughly to get rid of all the dirt. Finely chop all the greens separately.
  2. Transfer the chopped greens to the pressure cooker along with half of the green chilies and enough water ( i added 3 cups of water). Pressure cook for 5-6 whistles and then simmer for 10 minutes.
  3. Open the lid when all the pressure has been released. Add the maize flour to the cooked greens and blend well with a big ladle while still hot. If the greens are finely chopped the mixture will appear creamy after this step.
  4. Allow the greens to simmer in the same pressure cooker without lid. Add 1/2 cup water or more if the mixture appears to be dry. Keep stirring occasionally.
  5. In another pan , heat the ghee and add cumin seeds. Once the seeds crackle , add the chopped ginger , remaining green chilies and asafoetida and saute for 1 minute or so.
  6. Add the chopped onions and fry until they are light brown. Now add the tomatoes and stir fry the mixture for another 1 minute.
  7. Add the spice powders and mix them well with the onions and tomatoes. Stir fry for a while.
  8. Add the greens which have been simmering for a while now. Blend everything very well. (Add water to adjust the required consistency of the gravy if needed).
  9. Add salt and allow the gravy to boil and then simmer for 10 minutes. Put off the flame.
  10. Serve the delicious Sarson ka saag piping hot with Makki Ki Roti topped with dollop of home made butter or ghee and salad (whole green chilies, radish and onions).

My Tip:

You can add grated radish and chopped radish greens also while cooking the greens.

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