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Sunday, 21 February 2016

Delicious Sarson Ka Saag (Mustard Greens - Punjabi Style)


          Here comes the winter special - the delicious 'Sarson Ka Saag' or Mustard Greens, which is a very popular and a typical Punjabi dish. It is relished with a dollop of butter, some onions and with Makki Ki Roti. This is a simple, healthy and a wholesome meal. I have not followed the traditional method. This recipe is entirely my version where I have added coriander & mint leaves instead of the bathua and spinach that usually goes into making it. Please check below a step by step guide with pictures to prepare this delicacy.











  • 2 bunches of Mustard Leaves, washed, drained & chopped
  • handful of coriander & mint leaves, washed, drained & chopped
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1-2 fresh red chilies
  • 1 tsp. tomato paste
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • a dollop of butter







          Boil the mustard leaves, coriander & mint leaves in 1 cup water or pressure cook for 2-3 whistles. Set aside to cool. Blend well to a smooth paste.

          Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds and add the asafoetida. Then add the onion, ginger, garlic and chilies. Saute till light brown.

          Add the tomato paste and turmeric powder. Mix well and add the puree, salt and the chickpea flour. Give it a stir and cover. 

          Cook on a low flame for 10-12 minutes by stirring at intervals. Serve with a dollop of butter on the top. 




                             I took 2 bunches of mustard leaves.



                          Discard the stem and chop the leaves. Wash and drain.



                         Boil along with mint & coriander leaves in 1 cup water for 2-3 whistles.



                              The boiled leaves. Set aside to cool.



                               Blend into a puree.



                        Heat oil in a pan and temper with cumin seeds. Saute for a few seconds.



                         Add asafoetda, followed by onion, ginger, garlic and fresh red 
                         chilies. Saute till light brown.



                            Add the tomato paste and turmeric powder. Mix well.



                          Add the puree, salt to taste and fried chickpea flour.



                           Mix well and cook, covered on a low flame by stirring at intervals 
                           for 8-10 minutes.



                            Serve with a dollop of butter and garnish with few onion rings.







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