Sarson ka Saag
Punjabi special winter delicacy prepared with mustard greens. A healthy and delicious gravy that pairs well with makki/cornmeal roti and regular roti.
Main Course, roti accompaniments, sides
Indian, North Indian
sarson ka saag
+ more if required
Makki / Maize flour /
or as required while serving
Prep - Work:
Clean both spinach and mustard greens and chop them roughly.
Cut the onion and tomatoes as well.
Clean the broccoli and cut them into small florets.
In a pressure pan, add 1/2 cup of water and add the broccoli florets and let it cook. (While it was cooking, I chopped my spinach and mustard greens)
Then add the garlic cloves, ginger and green chilies broken into small pieces.
Next, add the chopped greens and 1/2 more cup of water.
Pressure cook this for 5 to 6 whistles and let the pressure release naturally.
Carefully open the lid when the pressure is all gone.
Add salt and cornmeal.
Using a potato masher or dal masher, mash the greens thoroughly until it looks creamy like below.
Add 1/2 cup of water and let it simmer over a low flame.
Meanwhile, in a separate kadai, add oil and once the oil is hot add the chopped onion and tomato.
Cook until the tomatoes become soft and mushy.
Turn off the heat and add this mix to the saag and if required add half more cup of water and let it cook for five more minutes.
That's it. Sarson ka saag is ready.
Add butter and serve hot with Makki ki roti.
Adjust the salt and green chili amount as per your preference.
You don't need any spices for this saag, but if required you can add coriander powder or garam masala.
Mashing the greens is very important and the broccoli and cornmeal help to bring them all together and ensures the creamy texture.
Instead of broccoli, you can add Brussel sprouts or cabbage too.
Add the butter just before serving.
Also, adjust the water as per your consistency preference. The saag tends to get thicker as it cools down.