Sarson Da Saag

One of the saucy, creamy and simply addictive dishes of North India.
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All time Favorite Recipe

Sarson Da Saag with Makki di Roti is a timeless and traditional combo that everyone enjoys. It is often served during the winter months, but there are no such limitations; you may enjoy this nutritious yet delightful combo at any time of year. You may also try this easy homemade dish on important events and festivals such as Lohri, Baisakhi, Gurpurab, and Diwali. This nutrient-dense delicacy combines flavour and wellness.

Sarson Da Saag



Step 1

Sarson da saag is a genuine Punjabi dish that may be simply produced at home without much effort. Here's how to make this dish by following the easy procedures outlined below. To begin, wash and dry the mustard leaves, spinach, and bathua saag. Soak the greens in lukewarm water with a pinch of salt to remove the adulterants.

Step 2

Drain the excess water after thoroughly washing the green vegetables. Before chopping the mustard leaves, remove and peel the stems, then finely chop all of the leaves. Cook all of the leaves in a pressure cooker for around 30 minutes. Along with the leaves, add the ginger and 10 garlic cloves. Allow it to cool for a while.

Step 3

Remove the mixture and churn it for 30 seconds in a blender with 50 grams of cornflour. The mixture should still be lumpy. In a deep-frying pot, heat 2 tablespoons of Refined Rani Oil and add 10 cloves of finely chopped garlic. When the garlic has become brown, combine it with the finely sliced onions and green chilies in a bowl.

Step 4

When the onions have become a dark golden colour, add the saag mixture, salt (to taste), and turmeric. At this time, you can also add red chilli powder. Allow it to simmer for 10-15 minutes, or until it reaches the desired consistency for eating. When the saag is done, drizzle with melted Rani Refined Oil and serve over makki ki roti. If you like white butter, add a spoonful to this dish to make it even more decadent. Pour a glass of lassi over it and enjoy!