Sarso ka saag ( gandalaan da saag ) | How to make Sarso ka saag ( gandalaan da saag )

By Sonu   |  10th Apr 2018  |  
5 from 2 reviews Rate It!
  • Sarso ka saag ( gandalaan da saag ), How to make Sarso ka saag ( gandalaan da saag )
Sarso ka saag ( gandalaan da saag )by Sonu
  • Prep Time

    30

    mins
  • Cook Time

    3

    Hours
  • Serves

    8

    People

12

2

About Sarso ka saag ( gandalaan da saag ) Recipe

This is a famous vegetarian dish from Punjab . Made with mustard greens which we call ‘gandalaan’ ( stems of mustard ) . Goes great with makki ki roti .

Sarso ka saag ( gandalaan da saag )

Ingredients to make Sarso ka saag ( gandalaan da saag )

  • 1/2 kg- sarso ke patte ( mustard leaves )
  • 1/2 kg - Palak ke patte ( spinach )
  • Handful of methi leaves
  • 2-3 green chillies ( chopped )
  • 1 and 1/2 tsp - salt
  • 3-4 tbsp - Makki ka aata ( corn meal )
  • For Tadka
  • 2- 3 tbsp - desi ghee
  • 1- garlic pod ( peeled and chopped )
  • 3-4 tsp - ginger chopped
  • 1 tsp - methi Dana ( fenugreek seeds )
  • 1/4th tsp - Heeng ( asafoetida )
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - garam masala

How to make Sarso ka saag ( gandalaan da saag )

  1. First we have to clean and pick the fresh mustard and palak leaves . Discard the big mustard leaves . Select only the smaller and the fresher ones .
  2. Peel it's stems .. As the saag is 'gandalaan da saag' ( gandalaan means stems of mustard plant ) we need more of soft stems . Pick and clean Palak leaves too .
  3. Finely chop them all .
  4. Now wash them thoroughly . Atleast 3-4 times .
  5. Transfer this to a pressure cooker . Add salt , heeng , green chillies and 1/2 glass of water . Close the lid and pressure cook till 7-8 whistles . Let the steam release on its own .
  6. Open the lid . If the water it too much . Take it out in a bowl . Don't throw it. You might need it later if your saag is too dry . Add 3-4 tbsp of Makki ka aata and mash the saag well .
  7. For tadka - Heat ghee in a kadhai . Once heated add methi Dana , let it turn brown , then add garlic once that turns brown add ginger , cook till that turns brown then add haldi , and saag . Check salt now , add garam masala and cook for 10 - 15 minutes with constant stirring as it sticks to the kadahi due to the makki ka aata added to it .
  8. Once done remove from flame and serve with a dollop of butter and makki ki roti .

Reviews for Sarso ka saag ( gandalaan da saag ) (2)

Sonu 6 months ago

Reply

Hema Mallik6 months ago

Thanks for sharing this recipe.
Reply
Sonu
6 months ago
My pleasure dear .. I’m glad that you liked it