Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images. Sarson ka saag recipe is a traditional punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in northern india and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. Sarson ka saag is a spicy bright green punjabi curry. Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming. All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained. To make punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter if you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the punjabi sabzi. Next, add the course palak sarsaon mixture and add indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious punjabi sarson ka saag is ready to be relished Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black. See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut. Mustard leaves in punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sauted with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious punjabi sarson ka saag, making it a treat to the taste buds. Serve this delicious sarson ka saag with makki ki roti and a dallop of butter or makhan topped over it, to make a satiating north indian meal. One can also have sarson ka saag with butter garlic naan. Enjoy punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.
