Sunday, April 6, 2014

Sarson ka saag (punjabi special)

This dish originated from the Punjab region of India and is popular all over Northern India. During mustard growing season, green fields of Punjab and North India are covered with ‘sarson ke phool’, the yellow mustard flowers. Green leaves of mustard are used like spinach and made into a delicious sag/saag. It is served by many ‘dhabas’, the roadside truckers’ restaurants. This is typically a Punjabi dish tastes really delicious with Makki ki Roti (Indian maize flat bread) 
In Punjab, you will find makki ki roti and sarson ka saag being served as a breakfast at every other household. The duo makes a heavy breakfast as well as a sumptuous lunch. I  cook paratha which goes well with sarson ka saag. It is a special treat for the people living in the northern parts of India, where wheat is one of the staple foods. Talking about sarson ka saag, the lip-smacking side dish is a reservoir of nutrients, because it is prepared by the combination of mustard greens, spinach two varieties of green leafy veggies that are rich in VitaminA.
It is one of the favorite dish in our home..whenever we go to restaurants on veggie days we prefer sarson ka saag .I thought of trying at home,as I got bunch of  mustard leaves from Indian grocery.
It came out very well thought of posting it in my blog.

  • Mustard leaves 2 bunches
  • Spinach leaves 1 bunch
  • Onion 1 big finely chopped
  • 2 Green chillies
  • Ginger garlic paste 1 Tspn
  • Garlic 1 spn finely chopped
  • Ghee 1 to 2 tbspns
  • Garam masala1/4 Tspn
  • Corn flour 1 tbspn


  • Wash spinach and mustard leaves  and chop all the greens keep aside.
  • In a large bottom pan bring 3 to 4 cups of water to boil,then add mustard and spinach leaves.
  • Add  few chopped onions and green chillies,Let it cook for 10 mins in medium flame.
  • Drain the water from it and put all ingredients in a blender.Blend till smooth
  • Heat ghee in another small pan, add finely chopped onions fry well until they turn golden brown
  • Now add ginger garlic paste,sauté few mins then add finely chopped garlic.Fry few seconds.
  • Now we can add corn flour,  green purée to the pan  mix well,let it cook for 10 to 15 mins in simmer.
  • Add extra water if the consistency is too thick.
  • Finally add little bit of garam masala and off the stove.yummy sarson ka saag is ready.
  • Have with roti,naan or paratha.

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