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5
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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.
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course, roti accompaniments, sides
Cuisine:
Indian, North Indian
Keyword:
sarson ka saag
Servings:
5
Calories:
145
kcal
Author:
Srividhya G
Ingredients
10
oz
Spinach
2.5
cups
Broccoli
2 heads
5
cups
Mustard greens
1 bunch
5
Garlic Cloves
4
Green Chili
2
inch
Ginger
1
Tomato
1
Onion
2
tsp
Oil
1.5
tsp
Salt
2
cups
Water
+ more if required
2
tbsps
Yellow Cornmeal
Makki / Maize flour /
2
tbsp
Butter
or as required while serving
Instructions
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.
Steps:
In a pressure pan, add ½ 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 ½ 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 ½ 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.
Notes
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.
Nutrition
Calories:
145
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
937
mg
|
Potassium:
802
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
7640
IU
|
Vitamin C:
106
mg
|
Calcium:
158
mg
|
Iron:
3
mg