Sarson Ka Saag Recipe

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Harmeet Kaur Nijjarhttps://www.cookwithemotion.com/about/
Hello everyone! Myself Harmeet Kaur Nijjar, the cook and photographer behind Cook With Emotion. I have started this blog/website to share with you my passion for cooking and my recipes. Lots of us try to make an excuse that we do not know cooking. There is nobody in this world who knows cooking by birth. Cooking is not at all tough for anyone to learn. We all can learn it just like we learned all other things. Our life is so busy nowadays. We hardly get any time to cook fresh food for ourselves all the time. We have chosen to be dependent on fast food more than freshly cooked food.

Winter season is here and so is the most popular green vegetable of the season “Sarson ( Mustard Green)”. The vegetable is mostly grown and cooked in North India for obvious reasons and is used to prepare the amazing “Sarson ka saag recipe”.

As soon as the winter season begins, you get to see sarson with vegetable vendors across North India, especially Punjab. Being a green vegetable, sarson is extremely good for health.

It is rich in protein, calcium, vitamin K, vitamin C, and vitamin B6. In addition, the vegetable is also a very good source of dietary fiber. The antioxidants present in mustard greens help in detoxification of the body.

There are couple of ways to prepare “Sarson ka saag. The traditional method of preparing the recipe is by burning woods and using the flame to cook the greens. Second method is to use LPG (Liquid Petroleum Gas).

The traditional method is usually followed in the villages of Punjab. Saag prepared using this method is way more delicious than the one prepared over LPG. It is because of the smoky flavor of woods that are used for flames.

Sarson is bitter in taste, so you can use palak (Spinach) and methi (Fenugreek) along to blend the taste. That means, if you are using two bundles of mustard greens, then you can use one bundle each of palak and methi.

Ingredients

Sarson (Mustard Green) – 2 Bundles

Palak – 2 Bundles

Ginger – 50 Grams

Garlic – 50 Grams

Shalgam (Turnip) – 3 to 4 peeled and cut into small pieces

Corn Flour – 2 Cups

Salt to Taste

How to Make Sarson Ka Saag Recipe at home

Separate the leaves of mustard green and spinach from the stems.

Wash the leaves in running water.

Cut the leaves into small pieces and keep them aside.

Now make a paste using peeled ginger, garlic, shalgam, green chili, and salt.

Put all the leaves in a pressure cooker, add some water, and close the lid to steam the leaves for around 20 minutes.

Open the pressure cooker and add the ginger garlic paste, we prepared.

Mix the steamed leaves and paste well. Keep on adding corn flour simultaneously to enhance the consistency and flavor.

Sarson ka saag is ready to be served hot with simple roti or “Makki ki Roti”.

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