Sarson Da Saag

traditional Punjabi dish. Sarson da Saag is a hearty and nutritious preparation made primarily from mustard greens (sarson) and other leafy greens. It's typically enjoyed with "Makki di Roti" (corn flatbread) and is a winter favorite in North India.

Here's a basic recipe for Sarson da Saag:


For the Saag:

500 grams mustard greens (sarson)

250 grams spinach leaves (palak)

2-3 green chilies, chopped (adjust to taste)

1-inch piece of ginger, grated

4-5 cloves of garlic, minced

2 tablespoons cold-pressed mustard oil

1 large onion, finely chopped

2-3 tomatoes, chopped

1 teaspoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

Salt to taste

Water, as needed

For the Tadka (Tempering):

2-3 tablespoons Matratva cold-pressed mustard oil

1 teaspoon cumin seeds

1-2 dried red chilies

A pinch of asafoetida (hing)


Prepare the Greens: Wash the mustard greens and spinach thoroughly. Chop them finely.


Boil the Greens: In a large pot, bring water to a boil. Add the chopped greens and cook for 10-15 minutes or until they are tender. Drain the greens and let them cool.

Blend the Greens: Once cooled, blend the greens into a coarse paste using a blender or food processor. Set aside.

Prepare the Masala: Heat 2 tablespoons of cold-pressed mustard oil in a pan. Add chopped onions, grated ginger, minced garlic, and green chilies. Sauté until the onions turn golden brown.

Add Spices: Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.

Add Greens: Add the blended greens to the masala and mix well. Cook for 15-20 minutes on low heat, stirring occasionally.

Prepare Tadka (Tempering): In a separate small pan, heat 2-3 tablespoons of matratva cold-pressed mustard oil. Add cumin seeds, dried red chilies, and a pinch of asafoetida. Let them sizzle.

Add Tadka to Saag: Pour the prepared tadka over the saag and mix it in.

Serve: Sarson da Saag is ready to be served. It's traditionally enjoyed with Makki di Roti (corn flatbread), a dollop of fresh butter, and a side of jaggery or pickles.


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