A classic Punjabi dish and the name of it is Sarson Da Saag. Saag is very popular in Punjab and Punjabis love it with Makki ki Roti(Corn flat Bread) It is my favorite too.
Traditionally saag is made from mustard leaves, spinach and when spinach is not availble in villages it is made with bathua along with alan(corn flour) and spices.
When it is cooked, after that it is grinded to make the thick paste, but not by using any electric mixer grinder, but by using hand grinder( Wood Ghotna)
I was born in a very small village and brought up there, so I know How my mother used to make saag, it used to be so delicious and yummy.
I Can’t make 100% like my mom, but I am trying as best as I can.
Learn how to make best Sarson Ka Saag Recipe, so you can enjoy the true essence and taste of “Sarson Ka Saag” while cooking in your own kitchen with such an ease. It is not just about a dish with usual taste but a treat to your taste buds with a little change in cooking with Broccoli that has given an entire new flavor to saag, you ever came to taste.
Being here in Canada for last 20 years, I tried my best to make saag same like the Pind Saag(Village Saag)I grew my own Mustard in my Backyard Garden and pick from it and washed. Then I chopped and made it with broccoli.
At the end when saag is ready you’ll get an aromatic, delicious and creamy green saag full of antioxidants and nutrients, which is the best dish in Punjab, India and now is popular in worldwide.
Traditionally this recipe comes from Punjab and will make you hooked on to it once you cook and eat it with makki ki roti.
I think Punjabis love their bitter veggies like Karela (bitter melon)Saron means mustard green or leaves of the mustard plant. Saag means curry.
I remember, when I was used to live with my parents, in our village, winter time, all farms looked yellow.
You can also use Methi(fenugreek) in your sarson sag, but with spinach or broccoli only.
What is Sarson Saag?
The word Saag simply means vegetable greens. Any type of greens can be used in Saag, but mustard greens (called Sarson) are the most common in India. In Punjabi cuisine, Sarson Ka Saag (or Sarson Da Saag) is an iconic winter dish that’s often served with Makki ki Roti.
Needed Ingredients to Make Saag
Here you will get all the instructions to make super healthy and delicious Mustard green or Sarson ka saag recipe. This is a traditional Punjabi Indian recipe that is often referred to and celebrated in Punjabi literature.
- Mustard Greens – The star ingredient here in this recipe is mustard leave that I picked fresh from my Backyard Garden. I know everybody is not have the facility to grow mustard leaves their own, so no worries, you can buy from grocery store. If you live in Canada, then you will get here Rapini or Saag leaves instead of pure Sarson leaves. The green that I’m using, they are pure sarson leaves(sarson ke patte)
- Broccoli:-Spinach is also important to use in saag, which helps offset the bitterness of mustard greens. But there is another alternative to use and that is broccoli. yes it is broccoli. Broccoli makes your sarson saag equally good like spinach makes
- Banana Peppers – I don’t use many spices in my saag and even very little banana pepper, so it is up to you how much tikha(strong taste of chilly) you want, that much green chili peppers you can use for heat and flavor
- Turmeric Powder – Mostly people don’t use turmeric powder in their saag, but I use a pinch of it. So it’s optional, if you want you can skip it
- Ginger – Ginger adds a beautiful flavor in the Saag and it is really good for digestion as well. So finely chop ginger, because some Kids don’t like it. Also Check this Trending article👉Ginger Tea Best Brand
- Cooking Oil: I use Extra Virgin Olive oil in my all dishes and for saag, I used only 1/2 spoon of olive oil for tadka
- Yellow corn flour – Used to thicken the saag.
- Tadka Ingredients: Use onion, garlic, ginger, green chilies, mustard seeds and Jeera. Peel and wash onion, ginger, garlic and green chilies. Chop and make paste by adding little water in the blender.
Preparation of Making Sarson Ka Saag
- Clean and wash the mustard leaves in running water
- You don’t have to throw broccoli stalk, which can be used in saag and it make the saag even more tasty like sarson stems. So just peel them and you’ll get very soft from inside and then chop them fine
- So after washing your mustard leaves and broccoli, then chop them
- Peel, wash and chop onions, garlic, ginger and green chilies
How to Make Sarson Saag?
- Switch on your stove and when the cooker is hot put one spoon of mustard seeds and 1/2 spoon jeera
- When both jeera and mustard seeds are roasted, then add puree made from onion, ginger, garlic and green chilly
- Stir and add 1/2 spoon of cooking oil. Stir for 2 minutes
- Add all spices and stir
- Now add chopped mustard greens and broccoli
- Add some water and stir
- Close the lid and give good amount of whistles or 5-7 whistles and then cook 15 minutes on low medium flame
- When the steam is released, then grind with hand wooden grinder(ghotna)
- Add some yellow corn flour and grind more
- Then on very simmer stove after adding the alan and grinding the saag cook for 2 minutes, but keep on stirring it, so it doesn’t burn
- Your saag is ready to serve.
What to serve with Sarson Da Saag?
Saag tastes well with any type of roti. Such as naan, corn tortillas, missi roti( I made here in this video makki + whole wheat flour missi roti, but makai ki roti (corn flour roti) is the best combination that goes with saag