Sarson Ka Saag Recipe -Punjabi Style Sarson Ka Saag Banane ka Tarika -Kunal Kapur Traditional Recipe
Sarson Da Saag
Sarson leaves (mustard) – ½ kg
Bathua leaves – 250gms
Methi Leaves (fenugreek) – handful
Water – 1 cup
Green chilli – 1nos
Ghee – 2 tbsp
Heeng (asafoetida) – a pinch
Dry red chilli (whole) – 2nos
Garlic chopped – 1 tbsp
Ginger chopped – 2 tsp
Onion chopped – 3 tbsp
Green chilli – 1no
Chilli powder – 1tsp
Coriander powder – 1 tbsp
Salt – to taste
Makki ka Atta (maize flour) – 2tbsp
Wash all the leaves thoroughly to remove any dirt. Best is to soak all the leaves in water for 5 minutes and then pick them out. Wash again in running water and it is ready to use.
Roughly chop mustard leaves, bathua and methi leaves and add them to a pressure cooker with water and chilli. Cover and cook on high heat till the first whistle of the pressure cooker, then lower the heat and cook for another 5mins. Alternatively you can cook them covered in a pan till they wilt and become mashy.
Remove the cover and using a mathani (wooden churner) mash them into pulp.
In a fresh pan melt some ghee and add heeng, dry chilli and stir for few seconds. Add chopped garlic and cook till it starts to brown, add ginger, onions and green chilli. Cook for 2mins and then lower the heat and add chilli powder, coriander powder. Give a quick stir and add the mash of the leaves.
Sprinkle salt and maize flour and cook till the water from the leaves dries up and then ghee starts to ooze out of the sides a bit.
Remove and serve it hot with Makki ki roti (flattened corn bread), white butter, raw onions and gur (jaggery).
Hari Bhari Tikki (leftover recipe)
Potato (boiled & mashed) – 1cup
Green chilli chopped – 1tsp
Ginger chopped – 1tsp
Chilli powder – ½ tsp
Salt – to taste
Leftover sarson saag – 3tbsp
Chaat masala – a generous pinch
Bread crumbs – ¼ cup
Oil – to fry
Mix together potato, chilli, ginger, chilli powder, salt, leftover sarson ka saag, chaat masala and 2 tbsp of bread crumbs. Divide and shape into small patties. Dunk and coat with bread crumbs and shallow fry on a hot pan.
Our Veg kebab or Hari Bhari Tikki using leftover sarson ka saag is ready.
Tips & Tricks
After adding makki atta keep stirring as it may now stick on the bottom.
The more you bhuno the more well rounded taste it gives.
After cooking water should not flow out of the ready saag.
Makki atta soaks the excess water and also balances the khara pan of the mustard leaves.