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Sarson ka saag

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  2. Indian Cuisine
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photo by Mamta

INGREDIENTS
1 kilogram mustard leaves
mustard leaves Mustard leaves are also known as mustard greens and are used in their fresh form. It has a crisp bitter-sweet taste. It is also used in various soup and salads....
  • sarason kee pattiyaan
    (सरसों की पत्तियां)
1/2 kilogram Spinach
Spinach Spianch is a green leafy vegetable. The leaves are crispy and tender and have salty-sweet-bitter taste. It is eaten in both raw and cooked form. It is eaten in salads, juice, stew, soup, pasta and in South Asia, it is cooked as a vegetable in dishes such as palak paneer,...
  • espinacas
  • Paalak
    (पालक)
1/2 kilogram amarnath
amarnath
Also known as : Chinese Spinach, Amaranth , Chavli leaves , Chauli
Amaranths are leaf vegetables. It is rich in protein and easy to cook. The leaves are commonly stir-fried, boiled, steamed or used in soup....
  • bledos
  • Sal
  • Chaulai Sag
    (चौलाई)
4 Green chilli
Green chilli Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
  • Hari Mirchi
    (हरी मिर्च)
2 teaspoons Ginger
Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
  • Jengibre
  • Sal
  • Adrak
    (अदरक)
2 table spoon cooking oil
cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
    1 cups onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    1 teaspoons Garlic
    Garlic Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
      (लहसुन)
    2 teaspoons red chili powder
    red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
    • Lal mirch powder
      (लाल मिर्च पाउडर)
    3 table spoon Maize Flour
    Maize Flour ...
      2 cups Water
      Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
      • agua
      • Sal
      • pani
        (पानी)
      2 teaspoons salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      Tags
      About The Chef
      Lives in : Delhi India I love cooking and sharing my recipes with others.
      Recipes by Mamta

      Sarson ka saag

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      • Prep:
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      Sarson ka saag is a famous Punjabi dish. It tastes best when eaten with makki ki roti.
      Preparation

      • Chop mustard leaves, spinach, amaranth leaves and green chilies and put them in a pressure cooker

      • Add ginger and 2 cups of water in it

      • Let it cook on medium flame with its lid placed on it

      • After one whistle turn the flame low

      • Now let it cook on low flame for 35-40 minutes

      • Open the lid and stir the ingredients

      • If the water hasn't dried out then, let it cook till the water dries out

      • Keep aside to cool.

      • Blend to a coarse paste in a mixer. Keep aside

      • Heat oil in a pan and add onions and garlic to it.

      • Saute it on a medium flame till the onions turn translucent

      • Add the prepared paste to this pan and cook on a medium flame for 5 minutes, while stirring continously

      • Add maize flour and salt in the pan and mix well

      • Simmer for around 10 minutes, while stirring continuously

      • Serve hot

      Recipe notes

      You may garnish the saa

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