Sarson Makki Saag Recipe
How to make Sarson Makki Saag
Sarson ka saag (or sarson da saag) is a classic Punjabi dish for winters. In this recipe, saag gets a twist with the addition of makki atta in it. This recipe is best served with white butter and gud (jaggery).
- Total Cook Time 45 mins
- Prep Time 20 mins
- Cook Time 25 mins
- Recipe Servings2
Ingredients of Sarson Makki Saag
- 700 gms Mustard Leaves
- 200 cups Bathua leaves
- 300 gram Spinach
- Chopped green chillies
- Chopped garlic
- Chopped ginger
- Desi ghee
- some Indian masalas.
How to Make Sarson Makki SaagHideShow Media
First, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). Add bathua leaves.
Take the chopped leaves in a pressure cooker along with chopped garlic, ginger, ¼ onion, 2 chilli and ½ tsp salt.
Add 1 cup water and pressure cook for 4 whistles.
Mash until coarsely ground.
Further add 2 tbsp of makki ka atta and mix well. Cook for 5 minutes or until the mixture thickens. keep aside.
Now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
Next saute 1 onion until it turns golden brown. Add in cooked and mashed leaves and mix well.
Continue to cook for 4-5 minutes, or until the saag is cooked completely.
Finally, enjoy sarso ka saag with makki ki roti or with chapati.