Sarson Ka Saag Recipe – Classic North Indian Saag Recipe by Archana’s Kitchen

Sarson Ka Saag Recipe – Classic North Indian Saag Recipe by Archana’s Kitchen

  • To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker.

  • Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.

  • Place the cooker under running water and release the pressure immediately and add the Makki ka atta. This process of releasing the pressure immediately will help keep the greens green.

  • Allow it to cool. You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.

  • Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned.

  • You can optionally cover the pan partly to create steam to cook the onions. This process of cooking consumes less oil.

  • Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder. 

  • Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions. Turn off the heat, check the salt and adjust to taste accordingly. 

  • Transfer the Sarson Ka Saag to a serving bowl and serve hot.

  • Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas.

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