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Sarso Ka Saag Recipe

Sarson Ka Saag Recipe without Pressure Cooker

blessmyfoodbypayal
Sarso Ka Saag Recipe is a classic Punjabi dish made with mustard greens, spinach, and spices, served with makki ki roti.
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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine punjabi
Servings 4

Ingredients
  

FOR COOKING SAAG

  • 500 gram Mustard greens/sarson
  • 250 gram spinach/palak
  • 250 bathua
  • Half radish or 1 turnip
  • 3 garlic cloves
  • 3-4 green chilies
  • Salt to taste
  • Pinch of red chilli powder
  • Pinch of turmeric powder
  • 1 tbsp desi ghee
  • 3 tbsp maze flour
  • 2-3 tbsp water

FOR FIRST TEMPERING

  • 2 tbsp desi ghee
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1 tbsp ginger paste
  • 1/4 tsp asafoetida/hing
  • Salt to taste
  • 1 tbsp coriander powder

FOR SECOND TEMPERING

  • 1 tbsp desi ghee
  • 1/2 tsp cumin seeds
  • 2 garlic cloves (chopped)
  • 1 green chilli (slit)
  • 2 dry red chilies

Instructions
 

  • First wash and then chop mustard greens.
  • Also wash and then chop spinach.
  • Pluck the leaves of bathua.
  • Wash them in water taken in the bowl. Wash 3 to 4 times from shifting from one water bowl to another.
  • Transfer mustard greens, spinach and bathua in handi. In case you don't have handi, use any heavy bottom pan.
  • Also add chopped radish, garlic cloves, green chilies and water.
  • Put a lid and let it cook on low heat.
  • Once the leaves turn soft, add salt, desi ghee, red chilli powder and turmeric powder.
  • Give them a good mix.
  • Also add maze flour and mix.
  • Now its time to mash the greens using a masher. Just mash for a minute.
  • Put a lid and let cook for 10 minutes.
  • This way keep on doing it repeatedly for atleast 20-30 minutes. Mashing and 10 minutes of cooking and so on.
  • Need to do this until the greens assemble together so well and become like a mass. Keep it aside.

PREPARATION OF FIRST TEMPERING

  • Take desi ghee in a pan and when it melts, add ginger paste and onion.
  • Cook till onion turns slightly brown.
  • Add tomato, salt, asafoetida and coriander powder. Mix.
  • Put a lid and let it cook on low heat, while stirring occasionally.
  • Cook till tomato turn soft & mushy and ghee is seen separating.
  • Add saag in it and mix well.

PREPARATION OF SECOND TEMPERING

  • Take a small tadka pan and add desi ghee in it.
  • When ghee is hot, add cumin seeds. Let them splutter.
  • Add garlic and let it turn brown.
  • Add green chili and dry red chilies. Cook for couple of seconds.
  • Immediately pour this tempering our the saag.
  • Mix and enjoy with makki ki roti
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