Sarson ka saag is a classic Punjabi dish which originates from the fertile lands of Punjab, a region spanning both India and Pakistan. This flavorful dish celebrates the winter harvest season and is deeply intertwined with the agrarian traditions of the region. Sarson, or mustard greens, form the primary ingredient, combined with other leafy greens such as spinach and bathu. Sarson ka saag is often enjoyed with makki di roti, a cornmeal flatbread, creating a harmonious combination that showcases the traditional flavours and cultural heritage of Punjab.
- Ingredients
- Saag: 6kg
- Spinach (palak): 4kg
- Pig weed ( bathu): 1kg
- Oil: 2 cups
- Salt: 2 tablespoons
- Red chilli powder: 2 tablespoons
- Turmeric powder: 1 tablespoon
- Green chilli paste: 4 tablespoons
- Ghee: 2 tablespoon
- Garlic: 3 tablespoon
Steps to follow:
- Take spinach, mustard greens ( saag) and pigweed and boil it.
- Leave to cook for 6 hours.
- Take oil in a pan
- Add Two tablespoons of salt & red chilli powder.
- Now add green chilli paste to it.
- Add boiled saag to it and grind the saag.
- Take oil in a pan and fry some garlic in it until golden brown.
- Then add this in the saag.
Serving:
Serve it with chapati or rice.
Leave a Review