Friday, 11 January 2013

Sarson Ka Saag (Mustard leaves vegetable)

A traditional Punjabi recipe made of Mustard leaves, spinach and taste best with makki ki roti and butter added on the top.


1 bunch mustard leaves (sarson), chopped       
1/2 bunch spinach leaves (palak), chopped       
1/2 cup Bathua (optional), chopped     
1 inch Ginger, sliced
6-8 Garlic cloves, sliced           
1 Onions, sliced
1 tomato, chopped      
2 -3 Green chillies
1/2 tsp garam masala
1 tbsp maize flour        
2 tbsp oil
2 tbsp butter (I used fresh homemade butter)    
Salt to taste


  • Blanch all green vegetables in hot water for 10 min and drain in cold water. Drain again and keep aside.
  • Heat oil in a pan; add ginger, garlic, chillies and onion and saute for 2 minutes. 
  • Add greens to pan and stir. Add salt and stir well. Let it cook till the greens turn soft. 
  • Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. 
  • Now add chopped tomato and cook for another 2-3 min. 
  • Cool the cooked vegetables and grind to a coarse paste. 
  • Heat butter and transfer paste into the pan. Add garam masala and simmer for 5-10 minutes.
  • Garnish with ginger julienne and butter and serve hot with makki ki roti and jaggery.


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