Sarson da Saag Recipe

 
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Sarson da Saag
  • Chef: Zahir Khan
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Nothing is more quintessentially Punjabi than sarson da saag paired with makki di roti. A stew-like preparation made with mustard greens.

Ingredients of Sarson da Saag

  • 750 gm sarson da saag/ mustard leaf (roughly chop)
  • 250 gm spinach (roughly chop)
  • 100 gm moolipatta / white radish leaf (roughly chop)
  • 30 gm mathua (roughly chop)
  • 30 gm ginger (diced)
  • 8 green chilli (slit & deseeded)
  • 45 gm rice
  • 60 ml mustard oil
  • 15 gm makki ka atta / maize flour
  • 200 gm white butter
  • 100 gm jaggery / gur
  • 1 nasturtium (edible flower)
  • Salt to taste

How to Make Sarson da Saag

  • 1.Put all the ingredients, except maize flour, gur and white butter, in a handi/pan.
  • 2.Add water 2 litres of water, bring to a boil, reduce to low heat and simmer until the greens are tender for about 45 minutes.
  • 3.Remove handi/pan from heat and churn with a wooden churner.
  • 4.Return handi/pan to heat, add maize flour, cover and simmer over very low heat, stirring at regular intervals, for 1 hour.
  • 5.Remove and adjust the seasoning.
  • 6.Pour in a bowl, and add large dollops of butter.
  • 7.Add a few petals of edible flower and serve with gur and Makki ki Roti.

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