Sarson ka Saag Recipe

Name: Sarson ka Saag
Prep time: 20 min
Cook time: 30 min
Ingredients: - 500g mustard greens (washed and finely chopped); - 250g spinach (washed and finely chopped); - 2 tbsp ghee or clarified butter; - 1 large onion (finely chopped); - 2 tomatoes (finely chopped); - 2 green chilies (chopped); - 1-inch ginger (grated); - 4 cloves garlic (minced); - 1 tsp cumin seeds; - 1 tsp red chili powder; - 1 tsp turmeric powder; - Salt to taste; - 1 cup maize flour (makki ka atta); - Water (as needed); - Fresh coriander leaves for garnish

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Explore the heart of Punjabi heritage with a timeless recipe for Sarson ka Saag. This renowned meal, which originated in the fertile lands of Punjab, has both a wonderful taste and a significant historical importance. Sarson ka Saag, a harmonic blend of mustard greens and spices, has been a mainstay in Punjabi households for decades, symbolizing a celebration of culture and flavors.

History:

Sarson ka Saag’s origins can be traced back to Punjab’s agricultural past, where mustard greens, or sarson, thrive in the winter. Farmers would join together after a hard day’s labor in the fields to make this nutritious food, which symbolized community and camaraderie. It has evolved into a symbol of Punjabi identity and an essential component of festivities such as Lohri, where it is customarily served with makki di roti.

Sarson ka Saag Recipe:

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Sarson ka Saag

Prep Time20

Cook Time30

Course: Main Course

Cuisine: Indian

Keyword: Sarson ka Saag

Servings: 4

Calories: 150kcal

Equipment

1 Large pot
1 Blender or Hand Blender
1 Heavy-bottomedPan
1 Chopping Board
1 Knife
1 Cooking Spoons
1 Mixing Bowl

Ingredients

- 500g mustard greens washed and finely chopped
- 250g spinach washed and finely chopped
- 2 tbsp ghee or clarified butter
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 2 green chilies chopped
- 1-inch ginger grated
- 4 cloves garlic minced
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 1 cup maize flour makki ka atta
- Water as needed
- Fresh coriander leaves for garnish

Notes

Step 1: Prepare the Greens

Wash the mustard greens and spinach thoroughly. Finely chop them and set aside.

Step 2: Boil the Greens

In a large pot, bring water to a boil. Add the chopped mustard greens and spinach. Boil until the greens are tender (about 15-20 minutes).

Step 3: Blend the Greens

Once boiled, drain the water and blend the greens into a coarse paste using a blender or hand blender.

Step 4: Cook the Base

In a heavy-bottomed pan, heat ghee. Add cumin seeds, chopped onions, green chilies, ginger, and garlic. Sauté until the onions are golden brown.

Step 5: Add Tomatoes and Spices

Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick base.

Step 6: Mix in the Greens

Add the blended greens to the base. Mix well and let it simmer for 10-15 minutes, allowing the flavors to meld.

Step 7: Prepare Makki di Roti

In a mixing bowl, combine maize flour with water to form a dough. Divide it into small balls and roll them into flat, round rotis.

Step 8: Serve Hot

Serve the Sarson ka Saag hot, garnished with fresh coriander leaves, alongside warm makki di roti.

Conclusion:

Finally, savor the cultural riches of Punjab with this hearty Sarson ka Saag recipe. This meal reflects the spirit of Punjab in every bite, from its historical significance to the delectable flavors. With this scrumptious masterpiece, gather your loved ones and enjoy the warmth of tradition.

Note: Adjust the spice levels to suit your taste. Have fun on your culinary adventure!