Simple Way to Prepare Favorite Sarson Da Saag

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Ultimate Sarson Da Saag. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sarson Da Saag, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sarson Da Saag delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Sarson Da Saag using 14 ingredients and 5 steps. Here is how you can achieve that.

#greenveg - Here comes the winter special - the delicious 'Sarson Ka Saag' or Mustard Greens, which is a very popular and a typical Punjabi dish. It is relished with a dollop of butter, some onions and with Makki Ki Roti. This is a simple, healthy and a wholesome meal. I have not followed the traditional method. This recipe is entirely my version where I have added coriander & mint leaves instead of the bathua and spinach that usually goes into making it.

Ingredients and spices that need to be Take to make Sarson Da Saag:

1. 2 bunches Mustard Leaves, washed, drained & chopped
2. handful coriander & mint leaves, washed, drained & chopped
3. 2 tbsp oil
4. 1 tsp cumin seeds
5. 1/2 tsp asafoetida
6. 1 onion, chopped
7. 1 tsp ginger, chopped
8. 1 tsp garlic, chopped
9. 1-2 fresh red chilies
10. to taste salt
11. 1 tsp tomato paste
12. 1/2 tsp turmeric powder
13. 2 tbsp roasted chickpea flour
14. 1 dollop of butter

Instructions to make to make Sarson Da Saag

1. Boil the mustard leaves, coriander & mint leaves in 1 cup water or pressure cook for 2-3 whistles. Set aside to cool. Blend well to a smooth paste.
2. Heat oil in a pan & temper with cumin seeds. Saute for a few seconds. Add asafoetida, followed by onion, ginger, garlic & fresh red chilies. Saute till light brown.
3. Add the tomato paste and turmeric powder. Mix well.
4. Add the puree, salt to taste and fried chickpea flour. Mix well and cook, covered on a low flame by stirring at intervals for 8-10 minutes.
5. Serve with a dollop of butter along with makki di roti or any Indian bread.

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