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Sunday, 21 February 2016

Sarson Da 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. So check out the step by step pictorial recipe to prepare it.












  • 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 & chop the leaves. Wash & 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  & temper with cumin seeds. Saute for a few seconds.




                   Add asafoetida, onion, ginger, garlic & fresh red chilies. Saute till light brown.




                                Add tomato paste & turmeric powder. Mix well.



                                Add puree, salt to taste & fried chickpea flour.



                                Mix well & cook, covered on a low flame for 8-10 minutes.







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




















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