Name: Sarson Da Saag recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 bunches of Mustard Leaves, washed, drained & chopped; handful of coriander & mint leaves, washed, drained & chopped; 2 tbsp. oil; 1 tsp. cumin seeds; 1/2 tsp. asafoetida; 1 onion, chopped; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1-2 green chilies; 1 tsp. tomato paste; 2 tbsp. roasted chickpea flour; alt to taste; 1/2 tsp. turmeric powder

ABOUT Sarson Da Saag RECIPE

This is a very popular and a typical winter special side dish prepared in all Punjabi household. This recipe is entirely my version where I have added coriander & mint leaves instead of the bathua and spinach that usually goes into making it.

Ingredients Serving: 4

2 bunches of Mustard Leaves, washed, drained & chopped
handful of coriander & mint leaves, washed, drained & chopped
2 tbsp. oil
1 tsp. cumin seeds
1/2 tsp. asafoetida
1 onion, chopped
1 tsp. ginger, chopped
1 tsp. garlic, chopped
1-2 green chilies
1 tsp. tomato paste
2 tbsp. roasted chickpea flour
alt to taste
1/2 tsp. turmeric powder

Instructions

Boil the mustard leaves, coriander & mint leaves in 1 cup water or pressure cook for 2-3 whistles. Set aside to cool. Blend well to a smooth paste.
Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds and add the asafoetida. Then add the onion, ginger, garlic and chilies. Saute till light brown.
Add the tomato paste and turmeric powder. Mix well and add the puree, salt and the chickpea flour. Give it a stir and cover.
Cook on a low flame for 10-12 minutes by stirring at intervals. Serve with a dollop of butter on the top.

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