Sarson Ka Saag or is a popular vegetarian dish from the Punjab region of South Asia. It is made from mustard greens and spices such as ginger and garlic. It is often served with makki di roti.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients Of Sarson Ka Saag (Lohri Special)
To Pressure Cook
- 250 grams mustard greens
- 250 grams mixed greens like spinach, bathua (chenopodium), I used mix of spinach, turnip and collard greens
- 1 medium onion, chopped
- 5-6 large garlic cloves, chopped
- 1 inch ginger, chopped
- 2 green chilies, or to taste, chopped
- 2 medium tomatoes, chopped
- 3 inch white radish (mooli) , chopped, around 1/2 cup chopped radish
- 1/2 teaspoon red chili powder
- 1 teaspoon salt, or to taste
- 1.5 cups water
2 tablespoons maize flour (makki ka atta)
- 2-3 tablespoons ghee
- 1/4 teaspoon hing, also known as asafetida
- 3-4 large garlic cloves, chopped
- 1 medium onion, chopped
- 2 dried red chilies
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
Instruction Of Sarson Ka Saag
- Wash and chop the greens, then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green peppers. Add the tomatoes and white radish.
- Then add the red pepper powder and salt. Add 1.5 cups of water and stir. Cook under pressure for 5 to 6 whistles (in a traditional pressure cooker) over high heat until everything is soft and cooked.
- If you’re using the Instant Pot, cook on high pressure for 5 minutes and then let the pressure drop naturally. Alternatively, you can also cook everything on a stove for 20-25 minutes until it is tender.
- Open the pressure cooker, then use an immersion blender to mash the saag. If you don’t have an immersion blender, wait until it cools a bit, then puree using your regular blender. Mix with a coarse paste. You can mix it with a super fine texture using a high speed mixer. I prefer it a little rude.
- Transfer the saag to another pan on the stove over medium-low heat. Add 2 tablespoons of corn flour to the saag and mix, this helps thicken the saag. Set on low heat and simmer the saag for 20 to 25 minutes over low heat.
- It will thicken as it simmers. For the final tadka, heat a small skillet over medium heat. Once the pan is hot, add ghee, then add the hinge and chopped garlic cloves. Sauté for a few seconds then add the chopped onion and dried red peppers.
- Cook until the onions and garlic turn slightly golden. Add the coriander powder and garam masala and mix. Transfer the tadka / income to the saag and mix.
- Serve the ka saag sagar with roasted maki, minced onions, jaggery and white butter!