Punjabi Sarson Da Saag Recipe

 
Sarson da saag is an age old Punjabi delicacy, sarson, means mustard, and saag means greens, has been a punjabi delicacy which needs a lot of labor love and patience to come out the authentic way. It is one of those things which improves in a day or two, and can be frozen when saags are not in season. 
 
For a long long time Sarson da saag, makki di roti was just a concept to me, a very very punjabi concept which never came as a reality to me, yes not even in my 3 yrs in delhi, well i guess i did have it once but i hardly have any memories of it. 
 
Soon i got married into a theth (dont have a translation for this but lets have authentic for now 🙂 ) punjabi family, where Saag was an everyday affair during winters. Yes, everyday affair, and i was amazed, by the ease with which they did such a strenuous job, and like a religion, it had to be stocked all winter long. 
 
I have learnt this version from my mother in law, Mummas Saag is by far the best, and that is what Saag means to me. The best authentic saag recipe passed on by generations to mumma. And this is her version, and i would dare not do any changes in it.  Would love if many more can experience this wonderful saag recipe.

Ingredients

  • 1 bunch of mustard leaves (sarson ka saag)
  • 1 bunch of spinach (palak)
  • 1 inch cube of ginger
  • 1 heads of garlic
  • 3 heaped tsps of salt
  • 2 tsp turmeric
  • 10-12 big green chillies
  • 4 tbsps moong dal (chilke wali moong)
  • 3-4 tbsps gram flour (besan) 
  • For the tadka : 
  • 1 tbsp ghee
  • 2 big onions finely chopped
  • 1 medium tomato finely chopped
  • 1 inch ginger finely chopped
  • 1 head garlic finely chopped
  • 4-5 tbsp finely chopped coriander leaves 

Directions for Sarson da saag

1. Chop the mustard and spinach leaves coarsely. The thich stems of mustard are called Gandal, remove the skins of the stems, and cut it into small cubes.  

sarson-da-saag-steps-1These stems are also used to made Gandal ka achar, a pickle, similar to its chinese counterpart  Zha Cai.
2. Wash them thoroughly atleast 3-4 times. changing the water after each rinse. 
 
sarson-da-saag-steps-2
 
3. Heat up a sufficiently large pressure cooker on medium high, and keep adding the leaves in batches as you finish the last rinse. Just in case you dont have a sufficiently large cooker, add the leaves in batches, with time as the leaves cook, it will start settling, and you can add more leaves.
 

sarson-da-saag-steps-3

4. Add the moong dal over it.
sarson-da-saag-steps-4

5. Add the Salt, turmeric, ginger, garlic and green chillies. (i wanted to make a jain version so added the garlic only in the tadka).

sarson-da-saag-steps-5
6. Let it cook in medium high till it has released most of the water.
sarson-da-saag-steps-6
7. Now close the lid of the pressure cooker and let it give 1 whistle on medium high. This is when you bring it on low flame and you timer starts.
8. Starting now, let it simmer on low flame for a min of 45 mins to an hour, i had left it for 1 hr 15 mins. 9. Switch the heat off, take it off the burner and let the heat settle .
sarson-da-saag-steps-9
10. Now add the gram flour / besan and blend it well using a hand blender on lowest flame. 
sarson-da-saag-steps-10
11. Once completely incorporated, put it back on a low flame, and let it cook for another 1/2 hr. 
sarson-da-saag-steps-11
Please note that since it has uncooked besan in it, you should cover it with a plate (else it will bubble and mess up your work station), leaving a little opening to let the steam release, else, when you try opening it, you may burn your hand.
sarson-da-saag-steps-12

12. To create the tadka, heat the ghee in a pan, add the finely chopped ginger garlic, let it cook for 3 mins, now add the onions, let them turn golden brown, now add the tomatoes and let it cook for another 2 mins, add the coriander leaves, and the tadka is ready. 

13. Your saag must be ready after 1/2 an hr since step 11. Add the tadka. 
14. Serve it hot with makki di roti or paratha or plain phulkas. Have it with a generous dollop of white butter or ghee, note, its a sin to serve it without ghee or butter :).
 
Punjabi Sarson da saag
Serves 6
A delicious authentic punjabi recipe for Saag.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 bunch of mustard leaves (sarson ka saag)
  2. 1 bunch of spinach (palak)
  3. 1 inch cube of ginger
  4. 1 heads of garlic
  5. 3 heaped tsps of salt
  6. 2 tsp turmeric
  7. 10-12 big green chillies
  8. 4 tbsps moong dal (chilke wali moong)
  9. 3-4 tbsps gram flour (besan)
For the tadka
  1. 1 tbsp ghee
  2. 2 big onions finely chopped
  3. 1 medium tomato finely chopped
  4. 1 inch ginger finely chopped
  5. 1 head garlic finely chopped
  6. 4-5 tbsp finely chopped coriander leaves
Instructions
  1. 1. Chop the mustard and spinach leaves coarsely. The thich stems of mustard are called Gandal, remove the skins of the stems, and cut it into small cubes.
  2. 2. Wash them thoroughly atleast 3-4 times. changing the water after each rinse.
  3. 3. Heat up a sufficiently large pressure cooker on medium high, and keep adding the leaves in batches as you finish the last rinse.
  4. 4. Add the moong dal over it.
  5. 5. Add the Salt, turmeric, ginger, garlic and green chillies. (i wanted to make a jain version so added the garlic only in the tadka).
  6. 6. Let it cook in medium high till it has released most of the water.
  7. 7. Now close the lid of the pressure cooker and let it give 1 whistle on medium high. This is when you bring it on low flame and you timer starts.
  8. 8. Starting now, let it simmer on low flame for a min of 45 mins to an hour, i had left it for 1 hr 15 mins.
  9. 9. Switch the heat off, take it off the burner and let the heat settle .
  10. 10. Now add the gram flour / besan and blend it well using a hand blender on lowest flame.
  11. 11. Once completely incorporated, put it back on a low flame, and let it cook for another 1/2 hr.
  12. 12. To create the tadka, heat the ghee in a pan, add the finely chopped ginger garlic, let it cook for 3 mins, now add the onions, let them turn golden brown, now add the tomatoes and let it cook for another 2 mins, add the coriander leaves, and the tadka is ready.
  13. 13. Your saag must be ready after 1/2 an hr since step
  14. 14. Serve it hot with makki di roti or paratha or plain phulkas. Have it with a generous dollop of white butter or ghee, note, its a sin to serve it without ghee or butter :).
Notes
  1. Just in case you dont have a sufficiently large cooker, add the leaves in batches, with time as the leaves cook, it will start settling, and you can add more leaves.
  2. Please note that since it has uncooked besan in it, you should cover it with a plate (else it will bubble and mess up your work station), leaving a little opening to let the steam release, else, when you try opening it, you may burn your hand.
The Food Saga http://thefoodsaga.com/
Would love to send this over to Zesty South indian Kitchen where an even on you favorite recipes is being held! Yes, iam in Saag love now, and iam so happy posting this recipe, of one of my favorite dishes!
 
Am also excited to send it over to the Taste of the Tropics – Authentic Indian Platter event hosted byEzcookbook. Loved d idea of the event, started by Chef Mereille. There goes the famous combination of sarson da saag and parathe prevalent in punjab for years. 
 
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