• Overview
  • Ingredients
  • Directions
  • Reviews

Sarson Ka Saag

Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. The dish is made from sarson to which little quantities of paalak & bathu are added.

Ingredient

  • 4 cups Sarson ka saag,chopped (fresh mustard leaves)
  • 2 cups chopped Spinach (optional)
  • 1 cup chopped Bathua (optional)
  • 4 tbsp Pure Ghee
  • 2 medium chopped Onions
  • 2 inch piece chopped Garlic
  • 4-6 chopped Green Chillies
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 2 tsp Cornmeal
  • 2 tsp Unsalted Butter

Direction

  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.
  • Now, add salt and cook on moderate heat for ten minutes.
  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
  • Heat the remaining ghee and butter in the same pan.
  • Add the ground mixture and cook for five to ten minutes.
  • Serve hot with makki di roti.
  • 4 cups Sarson ka saag,chopped (fresh mustard leaves)
  • 2 cups chopped Spinach (optional)
  • 1 cup chopped Bathua (optional)
  • 4 tbsp Pure Ghee
  • 2 medium chopped Onions
  • 2 inch piece chopped Garlic
  • 4-6 chopped Green Chillies
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 2 tsp Cornmeal
  • 2 tsp Unsalted Butter
  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.
  • Now, add salt and cook on moderate heat for ten minutes.
  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
  • Heat the remaining ghee and butter in the same pan.
  • Add the ground mixture and cook for five to ten minutes.
  • Serve hot with makki di roti.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Punjabi Butter Chicken

    Punjabi Butter Chicken Masala

    Recipe by Kohinoor

    (0)

    Butter Chicken with Lemon Rice

    A common dish in all the north-indian kitchens hailing from Punjab is a delight for any meat lover. This creamy delight is usually relished with a butter-nan or a kulcha.

    Recipe by Kohinoor

    (0)

    Hyderabadi Biryani

    The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. It is traditionally prepared with long aromatic basmati rice and mutton, lamb or chicken.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.