Here’s how you can prepare this dish by following some simple steps given below. So I asked the shop keeper what it is. 1) Wash the Rapini and spinach thoroughly, chop and place them in a wide pan or pressure cooker. Add chopped tomatoes and cook till completely dissolved in the pan. I m truly a Saag person , But we Indians are masters of JUGAAD where there is a craving there is food ✌. Essentially, Sarson Ka Saag or mustard greens is that cohort for which Makki ki Roti is created. Sarson! Ingredients:- … Sarson! Made from mustard leaves (sarson) and spices. Sarson! Wash the leaves throughly and chop them with the stem. …and other leafy greens ofcourse! How To Thicken saag recipe. Switch on the fire and cook the flour on slow flame for 15 more minutes. When the tomatoes turn mushy, add the puree. Angad Bedi recently took to Instagram to post a long video in which he can be seen feasting upon a scrumptious … Do not add salted butter on top of the saag as it may only increase the salt content that the vegetables already have. Boil it for 8-10 mins until tender. Saute for a minute till raw smell has gone.Then put finely chopped onions .Don’t brown the onions just saute them until pink. Winter! Sarson ka Saag is a traditional Punjabi recipe made with mustard greens and other leafy vegetables and a delicious tempering of onion and garlic in ghee. North Indian cuisine is blessed with so much variety, colour and taste.Every state has something different to offer. This is an authentic winter special dish of North India.This is an one-pot saag recipe.You can make either in Instant Pot or in Pressure Cooker.Both ways this is an easy recipe (other than prepping :)) and takes less than 30 minutes. This recipe is traditional dish of Punjab and made during the winter season. To make this sarson ka saag thick and creamy two steps are the keys. ( Log Out /  I am passionate about cooking. Sarson da saag as it is called in Punjabi or Sarson ka saag in Hindi is a famous Punjabi delicacy that is prepared with mustard leaves and spinach leaves. RECIPE DETAIL – For sarson ka saag, I use a ratio of 2:1:1 – 2 is mustard greens (sarson leaves), 1 is spinach leaves and other 1 is bathua leaves. Change ), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Also, fenugreek leaves/methi leaves can be added. 10. Angad Bedi Feasts On Sarson Ka Saag And Makki Di Roti; Captions 'no Bad Vibes Today' Angad Bedi enjoys a delicious Punjabi meal and shares the video with his followers on Instagram. It is very simple making like any other side dish. 6) Serve hot with butter and makki ki roti and of course rich and divine Lassi …  a match made in heaven. It can also be served with buttermilk. Sarson Ka Saag is a traditional Punjabi recipe made with Mustard greens and other leafy vegetables and a delicious tempering of onion and garlic in ghee. Mustard leaves/Rapini – 1 bunch. Even though we get number of vegetables here but I still miss my methi , sarso ,bathua etc. It is also known as Makki Atta or Maize flour and is used to prepare Makki ki roti that is eaten with relish with Sarson ka Saag (also available on Get Grocery). Step By Step Method. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt. We eat food which suits the weather. 4)Tempering : Heat ghee or oil in a pan, add very finely chopped garlic and ginger . Then add finely chopped onions, saute them for a 2 minutes. Create a free website or blog at WordPress.com. Of course food habit changes from region to region and season to season. Change ), You are commenting using your Google account. Here is how to make the Sarso Ka Saag recipe. Online shopping with a wide range of fresh vegetables, groceries and home needs. Normally it is served with makki ka roti. You can use a blender to it. Ingredients. Instead of radish you can also add a small turnip or carrot. In Punjab, cold wintery season means time to enjoy Sarson ka saag and makki ki roti. You can make some extra saag and keep for at least 4-5 days and store in the refrigerator. Cornmeal is flour made from dried corn. 3)Add flour and whisk the Saag to avoid any lumps. Do not skip spinach, it will suppress the bitterness of the mustard leaves. Sarson ka saag is punjabi dish made during winter with mustard leaves and spinach tempered with spices. And this is something I love about Mumbai, no matter how busy they are they stop to help you out. You can also cook the leaves in open pot method to retain the color. Sarson ka saag is punjabi dish made during winter with mustard leaves and spinach tempered with spices. It is usually prepared with mustard greens and some spices. Along with this green leaves we add palak/spinach, as mustard leaves alone gives bitter taste. The bathua and mustard leaves are widely available in the period of winters in India and Pakistan subsequently this is to a great extent cooked in south Asian households, during the winters as it were. 2)when it is little cooled down, whisk it so that it gets completely mushy like a puree. Add chopped green chillies and half a glass water. Then after marriage one day I was shopping for vegetables in the market and saw a bundle of very different looking leaves. slow cook the greens puree for 20-30 minutes. We are lucky to have a wide range of fruits and vegetables. Sarson ka saag or spicy mustard greens is a traditional North Indian saag to cook.Mustard greens are cooked along with onion, ghee, and other leafy vegetables.Making in an instant pot this saag recipe is very easy to make and come under 30 minutes. 1 KG Rapini/ broccoli rabe or mustard greens Traditionally, a slow cooked dish where mustard greens are simmered for hours with their other seasonal counterparts. The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally "unleavened cornbread". It has became one of my favourites now. Add the leaves in the cooker and add 1 cup of water along with a tsp of sugar to retain the green. I said I don’t know how to cook it. If Bathuva leaves is available, you can add that too. It is made from mustard greens (sarson) and Indian spices, ginger, garlic, onions, tomatoes etc. Sarson ka Saag. Pick, rinse and clean the greens thoroughly as mentioned above. He says it is mustard greens . Sarson da saag or Sarson ka saag, is a popular dish in the Punjab regions of India and Pakistan. It’s a perfect dish to eat with roti, paratha or poori. Winter! Sarson Ka Saag is the most popular Punjabi north indian traditional food. Change ), You are commenting using your Facebook account. My favourites are Mrs. Revathy Shanmugam, Rakskitchen, and sharmispassion. The taste is quite similar to mustard leaves but little less pungent. Served with a dollop of White Butter or Makkhan and crispy warm Makki Ki Roti, this dish is soul-warming. In a kadai, add ghee or butter. Read along and let me tell you how. Wash the leaves throughly and chop them with the stem. As I wrote in my previous posts as well , winter is my favourite food season . After the pressure is released, puree them with a hand blender. Palak saag recipe with step by step photos – this palak saag recipe is exactly the same way I make Sarson da saag.I do not get Sarson in goa, so I have made the Saag with spinach and radish.And spinach is very good for you and your family… Let it cook for 5 minutes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. KiranaList is an online Grocery Shopping for all your daily needs. Also, they add bathua which I didn’t get here. To give it little twist I made broccoli saag. Gladwin Menezes . Sarson da saag Is an authentic Punjabi delicacy, which can be prepared at home easily without putting in many efforts. It is often served with makki di roti. The recipe is as follows: Prepare the saag leaves. 2 years ago. Cook for 2-3 whistles. Change ), You are commenting using your Twitter account. Sarson Ka Saag is a healthy green winter time dish. Mustard leaves produce heat in the body, thus it helps us to stay warm during the winters. Sarson Ka Saag (as it is known in Hindi or (Saroon Da Saag, in Punjabi) is a popular vegetarian dish from the northern region of the Indian subcontinent.It is made from mustard greens (sarson) and spices such as ginger and garlic.It is often served with makki di roti.Sarson Ka Saag and makki di roti with lassi is considered a special dish of Punjab. Winter! How to make sarson ka saag. Sarson ka saag is traditionally eaten with makke ki roti which is a type of Indian bread prepared with corn flour. Top with butter and serve with makki ka roti/yellow cornflour roti or naan or chapathi. It can be used as a thickener and in deep-fry batters. After I moved to abroad , like any other indian ..I missed food a lot. So I thought of sharing in this website. I am Rajeswari, the author of this website. Storage: Store away from humidity. How To Make Saron ka Saag. These are cooked for 30 minutes in a large saucepan or pressure cooker with a small amount of water, and a spice mixture of sautéed garlic, ginger, and green chili, for 30 minutes. In no particular order: Saron da saag te makki di roti (as any Punjabi would proudly say), Gajar ka Halwa, Gajar Gobi Shalgam ka … Being a punjabi her food is always full of flavours and love.She told me the way she makes sarso Saag with available options here in Italy .we get Broccoli rabe here in winter and spring .It’s a beautiful green leafy veg also called as Rapini. The combo of Makki Ki Roti with Sarson Ka Saag usually topped with white butter. Then add jeera and asafoetida. To balance the bitter taste of sarson, (mustard leaves) spinach and bathua leaves are added to this saag. Kaunsa sarson ka saag, kaunsa makki ki roti! Making sarson ka saag is super easy, it’s only the prep work that takes time. Whether Baisakhi (the Punjabi harvest festival) is coming up or not, it's always a great time to have Sarson ka Saag. In a kadai, add ghee or butter. 1 KG Rapini/ broccoli rabe or mustard greens. This dish is prepared primarily with mustard leaves/ sarson but to balance its bitterness and to elevate the taste greens like methi/ fenugreek leaves, bathua leaves, spinach/ palak and sometimes radish leaves are used. So I make Saag with broccoli leaves and spinach.one can’t realise the difference in taste that it is not made with mustard greens .Same is the case with Makki roti… it’s hard to find makki aata , so I use Polenta to make makki roti.I will post in detail about it in next post. INGREDIENTS. Sarson Da Saag also known as Saroon Da Saag, is a popular vegetarian tradional dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan regions of the Indian subcontinent. 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