Home / Recipes / Sarson ka Saag
Sarson da saag or Sarson ka saag, is a popular dish in the Punjab regions of India and Pakistan. Made from mustard leaves (sarson) and spices. The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally "unleavened cornbread". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance color and thicken the dish, even if this might alter the taste.
Pluck leaves of sarson and palak, wash them in running water and drain excess water. Keep aside.
Roughly chop the onions, garlic and keep aside.
Pressure cook the sarson and palak leaves along with garlic, green chilies, chopped tomatoes, chopped onions and a little turmeric and salt.
Drain water and keep aside to cool.
Add everything in a mixer grinder and make a fine paste.
Heat ghee or oil in a wok and add finely chopped onions and saute it till the raw smell goes away.
Pour in the sarson paste into it and add a little milk. This will increase the volume and also give a mild taste to the saag.
Check salt and add more if required. Lower the gas flames and close the lid and cook for a few minutes.
Once the saag is done and you can smell the aroma all around, turn off the gas flame and serve hot with dollop of butter on the saag along with Makki ki roti, pickle and chaas.
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