SARSON KA SAG

SARSON KA SAG

SARSON KA SAAG is the classic Punjabi dish serve with Makke ki roti and piece of  Gur or jiggery. This is very authentic dish and takes time to prepare. This thick curry kind of dish is made of lots of Mustard leaves, spinach leaves and dollops of clarified butter.

Especially winter season when all the fields of northern India are covered with yellow mustard flowers, the aroma of burning woods and winter’s cozy feeling, this dish gives the feeling of comforting the soul. The taste of Sarson Ka Saag is so good as well as full of nutrition’s. This Green curry is full of Vitamins & minerals. Because made of lots of Green Leaves like Mustard & Spinach leaves.

Mustard leaves are an excellent source of vitamins K, A, C and E and minerals. Mustard leaves are a good source of vitamin B1 and vitamin B3, B6, Iron, Calcium and fibers.

This is one of my favorite dishes of winter season; I can eat this any time of the day, but because it is made of lots of clarified butter so best is the Lunch Time to serve this Dish. Here is my Mom’s Recipe of Sarson Ka Saag:

INGREDIENTS

4 bunch of Mustard Leaves, finely chopped

1 bunch of Spinach leaves, finely chopped

4 Green Chilies

2tsp.Ginger, grated

2 Medium size Tomatoes, finely chopped

1tsp. Coriander powder

1tsp. Red Chili powder

2tbsp. Maize Flour

4 tbsp. Clarified Butter

½ tsp. Garam Masala

Salt to taste

METHOD

Preparation:

The tough task of making this Saag is washing it properly. You have to clean it several times to get rid of all the soils and muds. Wash it in the big tub full of water 3-4 times. Keep aside.

Boil water in the big pan and add cleaned leaves. Cook it for 3-4 minutes without covering. Cool and blend this without adding water in the blender to make coarse paste.

Heat 2tbsp. clarified Butter in the pan; add ginger and green chilies, sauté. Add maize flour, coriander powder and cook it for 2 minutes. Add chopped tomatoes and stir. Add paste of mustard & spinach leaves and ½ cup water. Keep stir and cook it for 4-5 minutes. Add garam masala powder and remaining Clarified Butter or Ghee. Garnish with fried green chilies & Ginger juliennes serve it with Makke Ki Roti (Indian flatbread of Maize Flour).

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