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Sarson ka Saag

Name: Sarson ka Saag
Prep time: 120 s
Cook time: 4800 s
Total time: 5220 s
Yield: 6
Ingredients: 1500 grams Mustard greens raw; 1/2 bunch Spinach raw; 1 cup Turnip greens raw; 3 Units Radishes white icicle raw; 1 cup Mustard greens raw; 1 cup Onions raw; 2 Units Onions raw; 1 1/2 cup Tomatoes red ripe canned stewed; 3 Units Tomatoes red ripe raw year round average; 2 Inches Ginger root raw; 2 Units Peppers hot chili green raw; 7 Units Garlic raw; 1/2 teaspoon Spices chili powder; 2 teaspoons Spices cumin seed; 1/8 teaspoon Spices fenugreek seed; 500 grams Beverages water tap well; 2 tablespoons Corn flour masa unenriched white; 1/2 tablespoon Salt table; 1/3 cup Onions raw; 1 tablespoon Oil canola; 1 tablespoon Butter Clarified butter (ghee); 2 cups Beet greens cooked boiled drained with salt

87'

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Sarson ka Saag is a traditional Indian dish made with a variety of leafy greens, including mustard greens, bathua leaves, and spinach, blended with spices and tempered with onions. It is typically served hot with Makki di Roti and can be topped with white butter or vegan butter.

Portion of Vegetables/Fruits

Under 300 kcal

Source of protein

Ingredients

Servings

- 6 Portions +

Mustard greens, raw

1500 grams Mustard greens, raw

Spinach, raw

1/2 bunch Spinach, raw

Turnip greens, raw

1 cup Turnip greens, raw

Radishes, white icicle, raw

3 Units Radishes, white icicle, raw

Mustard greens, raw

1 cup Mustard greens, raw

Onions, raw

1 cup Onions, raw

Onions, raw

2 Units Onions, raw

Tomatoes, red, ripe, canned, stewed

1 1/2 cup Tomatoes, red, ripe, canned, stewed

Tomatoes, red, ripe, raw, year round average

3 Units Tomatoes, red, ripe, raw, year round average

Ginger root, raw

2 Inches Ginger root, raw

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Garlic, raw

7 Units Garlic, raw

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, cumin seed

2 teaspoons Spices, cumin seed

Spices, fenugreek seed

1/8 teaspoon Spices, fenugreek seed

Beverages, water, tap, well

500 grams Beverages, water, tap, well

Corn flour, masa, unenriched, white

2 tablespoons Corn flour, masa, unenriched, white

Salt, table

1/2 tablespoon Salt, table

Onions, raw

1/3 cup Onions, raw

Oil, canola

1 tablespoon Oil, canola

Butter, Clarified butter (ghee)

1 tablespoon Butter, Clarified butter (ghee)

Beet greens, cooked, boiled, drained, with salt

2 cups Beet greens, cooked, boiled, drained, with salt

Sarson ka Saag

Nutri value

Go to instructions

Instructions

5 Steps

87'

Total

Preparation

80'

Cooking

Waiting

Step by step

1 of 5

30'

Step 1

Making sarson ka saag
• Clean and chop all the greens. Then wash or rinse the greens very well in running water.
• In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.
• ▢mustard greens (sarson)
• ▢½ bunch bathua leaves
• ▢½ bunch spinach leaves (palak)
• ▢1 cup fenugreek leaves – chopped
• ▢1 cup chopped onions or 2 medium sized onions
• ▢1.5 cups chopped tomatoes or 3 medium-sized tomatoes
• ▢2 inches ginger – chopped
• ▢2 green chilies – chopped
• ▢7 to 8 garlic – medium sized, chopped
• ▢½ teaspoon Red Chili Powder
• ▢2 to 3 cups water or add as required
• ▢salt as required

• Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.
• If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.

Check

2 of 5

40'

Step 2

• Pour the greens along with the stock and maize flour in a blender. Blend till smooth.
• In another deep pan or in the same cooker, pour the pureed greens.
• Simmer for a good 25 to 30 minutes on a low heat stirring at intervals.

Check

3 of 5

10'

Step 3

Tempering for sarson da saag
• In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.
• Add 2 tablespoons onions, 2 tablespoons chopped garlic, 2 chopped green chilies (optional) and sauté them till light brown on medium-low heat.
• Add the prepared saag. Stir and simmer for a couple of minutes.
• Stir occasionally when the saag is simmering.

Check

4 of 5

Step 4

Serving Suggestions
• Serve sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle. Top the saag with a dollop of white butter and serve with Makki di Roti.

Check

5 of 5

Step 5

Storage
• Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerarot. You can also freeze it for a month.
• When ready to serve, remove the quantity you need from the refrigerator and temper it.

Check

Enhancing Flavor

For a richer flavor, consider adding a dollop of butter or a splash of cream before serving.