Sarson Da Saag Recipe – Vegan

Sarson Da Saag and Makki di roti is an evergreen and classic combination which is loved by everyone. It is majorly prepared during winter times but there are no such restrictions, you can enjoy this healthy yet tasty combination during any time of the year. Also, on the special festival and occasions like Lohri, Baisakhi, Gurpurab, Diwali you can try this easy homemade curry. This nutrient-rich delicacy is a fusion of taste and health. Green leafy vegetables are rich in folate, amino acids and iron, and they offer more nutrition as compared to other vegetables and foods. The white butter-laden delicacy is an authentic Punjabi delight.

It is a rich creamy amalgamation of leafy veggies and spices cooked to perfection. Sarson da Saag is a popular Punjabi recipe prepared with a combination of mustard leaves, spinach and bathua leaves. Unlike other North Indian dishes, this saag recipe is a mild spicy delight and is a much healthier alternative to the spicy red curries. It tastes best when you serve it with some sweet delights like lassi, Phirni or kheer. However, serving this easy Sarson da Saag recipe with lassi makes it a healthy combination as curd makes it easy to digest. This Baisakhi, prepare this yummy recipe at home to impress your friends and relatives with your culinary skills. This recipe will surely be a great addition to your dinner or lunch party menu, this Baisakhi.

How to make Sarson Da Saag

Step 1 – Clean all the leafy vegetables in running water

Sarson da saag Is an authentic Punjabi delicacy, which can be prepared at home easily without putting in many efforts. Here’s how you can prepare this dish by following some simple steps given below. To begin with washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt.

Step 2 – Pressure cook the leafy greens for half an hour

After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves. Take a pressure cooker and cook all the leaves for half an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for sometime.

Step 3 – Blend the cooked saag for 30 seconds and then prepare the tempering

Take out the mixture and put it in a blender with 50 grams of cornflour and churn for 30 seconds. Mixture should remain a little lumpy. Heat 2 tablespoon ghee in a deep-frying vessel, when it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chillies in a vessel.

Step 4 – Add saag in the pan and cook for 10-15 minutes

When onions turn dark golden, then add the saag mixture, salt (to taste) and turmeric. You can also add red chilli powder during this point. Let it cook for 10-15 minutes till it comes to the required consistency to eat. When the saag has prepared, pour melted ghee on top and serve with makki ki roti. If you are fond of white butter add a dollop of it to make this dish even more indulgent. Serve it with a glass full of lassi and enjoy!

Ingredients of Sarson Da Saag

• 4 Servings
• 1 1/2 kilograms mustard leaves
• 250 gm bathua saag
• 4 green chilli
• 3 large onion
• 1 teaspoon turmeric
• 4 tablespoon ghee
• 250 gm spinach
• 50 gm corn flour
• 20 cloves garlic
• 2 inches ginger
• 1 cup water