Saag is a Spinach and Mustard Leaves based curry dish eaten in India and Pakistan with bread such as roti or naan. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients.This is a popular variety made from mustard leaves (Sarson) only. It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter or more traditionally with ghee.
MinCooking Time 20 Min
Ready In 40 Min
Sarson ( mustard leaves) 1 bunch
Palak 1 bunch
2 medium sized Tomatoes
3 tsp Oil
1 tsp cumin seeds
Salt according to taste
Turmeric & Chilli powder (according to taste)
Ghee 1 dollop
1 tsp ginger garlic paste
cheese 1 cube
Add juice of 1 lemon according to your taste
Ingredients for Makke Di Roti :-
1 portion Maize flour
1/3 portion of wheat flour
1 tsp salt
2 tsp oil
Preparation of Sarson ka Saag :-
Wash both the leaves of Mustard and Spinach nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this will helps in retaining the green color).
Puree the onions and tomatoes and keep it aside.
Puree the cooked greens and keep it aside.
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds starts spluttering add the ginger-garlic paste to it.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens. Add salt, turmeric powder and chilli powder to it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and keep it aside.
Add 1 cube of cheese and serve hot.
Enjoy the most delicious and evergreen Pakistani and Indian recipie !