Sarson ka Saag

Sarson ka Saag
Sarson Ka Saag is a Punjabi Dish, that is very Popular in Punjab and liked by all the Punjabis, It is quite complicated to cook and difficult to learn how to cook Sarson ka Saag. I have tried many time to get a perfect recipe of Sarson ka Saag. Try it.
Sarson ka Saag is one of the Indian Recipe that is a labor of love, time and patience. sarson is the hindi/punjabi word for mustard and saag means greens. Saag is a Punjabi term which means greens, so the english translations is mustard greens.
There is no shortcut method in making Sarson ka Saag. Sorting the greens, washing them, chopping and then cooking them… blending them and again cooking them is a time intensive method and in today’s world of curry in a hurry, if you really want to savor the taste of an authentic Sarson ka Saag, then you do have to invest some time in preparing it.
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time:  2 Hours 
Cooking Time:  45 mins 
Total Time:  4 Hours
Serving: 7-8
(measuring cup used, 1 cup = 250 ml)
For the Saag:
1 bunch mustard leaves/sarson
½ bunch bathua leaves/chenopodium
½ bunch spinach leaves/palak
1 cup chopped tender radish leaves/mooli ke patte
2 to 3 inches white radish root/mooli
1 cup fenugreek/methi leaves, chopped
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
2 inch ginger, chopped
2 green chilies, chopped
7-8 garlic, chopped
½ tsp red chili powder
a generous pinch or two of asafoetida or ¼ tsp asafoetida powder
2 to 3 cups water
2 tbsp maize flour
salt as required
For the Tempering for 3 servings:
1 medium sized onion, finely chopped
1 to 2 tbsp oil
3 bowls of cooked saag
Firstly clean and chop all the greens.
Then wash the greens well.
In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
Cover the pressure cook and cook for 6-7 minutes or more.
If cooking in a pan, then cover and let the greens cook till done. do check occasionally.
Pour the greens along with the stock and maize flour in a blender.
Blend till smooth.
In another pan, pour the pureed greens.
Simmer for a good 25-30 minutes.
In another small pan, heat oil or ghee
Add the chopped onions and fry them till light brown.
Add the prepared saag. stir and simmer for a couple of minutes.
Stir ocaasionally.
Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti

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