Sarsoon Ka Saag

Sarsoon Ka Saag is the authentic punjabi household food that’s eaten during winters. Sarsoon is the hindi word for mustard leaves. Sarsoon ka saag is eaten with Makki ki roti and raita. (Any type of raita). In Punjab, people make sarson ka saag in large quantity and eat when ever they want to. When ever it’s served, its tempered with fresh desi ghee and garnished with fresh makhan. This is the most authentic saroon ke saag ki recipe, straight from my mothers kitchen.

Ingredients:

1)      Sarsoon bunch – big one – 2

2)      Palak bunch – medium – 1

3)      Methi bunch – medium - half

4)      Bathuaa bunch – medium – 1

5)      Green Chilli – hot dark green – 4-5 – depends how hot you like

6)      Onion paste – out of 4 medium size

7)      Garlic flakes paste – 10-12 medium size

8)      Salt to taste

9)      Whole red chilli – for tempering – 4

10)   Desi Ghee (Clerified Butter) – for tempering – 4 big spoons

11)  Onion – 2 – Cut into Julienne for tempering

12)   Makki Ka atta – 2-3 medium spoon

Method:

1)  Wash and cut all the leafy vegetables properly. First wash and then cut, otherwise all the vitamins and minerals are also washed away with water.

2) In a pressure cooker, add all the leafy vegetables, onion paste, garlic paste, some water, salt and pressure cook for 15-20 whistles. Let the cooker cool on its own and then open the lid.

3)      Now , keep the cooker on the gas flame and stir and keep sprinkling the makki ka atta till it comes together. Don’t put the lid on the cooker. And keep mixing the saag. The maximum atta you can put in this is 2-4 medium spoons and this is just for binding the saag together. Cook this for about 35-50 mins on a slow flame.

4)      Now, tamper with cut onions, desi ghee and  whole red chilli.5)      Garnish with fresh makhan or cream6)      Serve hot with makki ki roti and raita.

Please message or email me if you want to know the recipe of Makki di roti.