Sarson ka saag is traditional Punjabi recipe made in winters. Mustard greens with a combination of other greens are cooked and then tempered with tomatoes, ginger and garlic. In this post, I am sharing, How to make the best tasting Punjabi Sarson ka saag for Makki ki roti.
Ingredients400 grams Mustard Greens
400 grams spinach
150 grams Bathua Chenopodium
2 - 3 green chillies
to taste salt
2 tablespoon ghee Desi (clarified butter)
1 teaspoon ginger garlic paste (finely chopped)
3 Tomatoes chopped
Method- Wash, clean and chop the mustard, Bathua and spinach leaves. Also chop tender stems of mustard leaves
- Add salt, green chili and tomatoes to these greens and pressure cook the for 2-3 whistles. Remove from heat, release the pressure and allow it to cool.
- Blend the saag in a blender jar.
To Prepare Tadka or Tempering
- Heat ghee in a pan.
- Add ginger garlic and fry them for a minute.
- Add chopped tomatoes and cook till soft and pulpy. Keep mashing them with back of spatula.