Thursday, 21 February 2013

Sarson ka Saag

I made this signature Punjabi dish for the first time last winter and it has been sitting as an incomplete post in my drafts for quite some time now. Someone in a cooks forum I am a part of recently requested for a tried and tested recipe of sarson ka saag, that has motivated me to complete this post now.


1 bunch sarson greens,
1 bunch spinach,
1 onion grated,
1/2 tsp. each finely chopped ginger and garlic,
3 finely chopped green chillies,
Juice of half a lemon,
Salt to taste
2 tbsp ghee
1 tbsp oil
1/4 tsp garam masala powder,
1 tbsp makkai ka aata


Wash, chop and drain both the greens. Heat oil in a pressure cooker and add the green chillies and the greens. Add salt to taste and about ¾ cup of water. Pressure cook for about 2 whistles. Mash the greens, do not grind it to a paste as it should have some body.

Heat ghee in a pan and add the finely chopped ginger and garlic, when they start browning, add the grated onion and sauté till brown. Add the lemon juice, some salt, garam masala powder and makkai ka atta. Fry for a minute and then add the greens. Bhuno it well till oil starts separating from the saag. Serve hot with dollop of white butter and makkai ki rotis.