Indian - Sarson ka saag ki taseer recipes

Author: Amy Thomas  

Makki di roti Sarson da saag is made from sarson means leaves of mustard plant and eat with Makki ki roti means pancake of cornflour. Punjabi's eat Sarson ka saag with Makki ki roti and also drink a glass of thick Punjabi sweet lassi.

Sarson ka Saag and Makki ki Roti

Sarson ka Saag and Makki ki Roti
The most indulgent way to eat those leafy greens. Sarson ka saag is a Punjabi dish with a creamy, deeply flavorful gravy of mustard greens and spinach. It is traditionally paired with makki ki roti, which is a roti made of corn.
Provided by: Anisha Chandra
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 19
  • 250 g mustard greens
  • 500 g spinach (if you have bathua, then use 250g spinach and 250g bathua )
  • 1 cup water
  • 12 garlic cloves, divided (6 whole, 6 minced)
  • ½ tsp salt
  • 1 tbsp corn flour
  • 2 tbsp avocado oil or another neutral oil
  • pinch of hing (asafetida)
  • ⅓ tsp cumin seeds
  • 1 inch knob of ginger
  • 3 serrano chilis, minced
  • 1 red onion, finely chopped
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • salt to taste
  • 1 tbsp vegan butter
  • 2 cups corn flour
  • ½ cup whole wheat flour
  • hot water as needed ((about 1-1.5 cups))
  • 2 tsp vegan butter
How to cook:
  1. Sarson ka Saag
  2. Wash your greens and roughly chop them. Chopping them will help make the gravy naturally creamier.
  3. In an Instant Pot, add the greens, garlic, and water. Pressure cook on high pressure for 10 minutes and allow for natural pressure release. I didn't test the instructions for a regular pressure cooker, but you can pressure cook on medium heat for 4 whistles.
  4. In the mean time, prepare the base of the sarson ka saag. In a medium pan, heat tbsp avocado oil over medium heat. Add a pinch of hing and allow it to bloom for a few seconds. Add cumin seeds. Stir for 30 seconds to a minute, making sure the seeds don't burn.
  5. Add garlic, ginger, and chilis. Stir for 2 minutes. Add the red onion. Cook until translucent. Add kasoori methi and salt to taste. Finish for a few minutes.
  6. Turn on the Instant Pot sauté function or leave your pressure cooker open over medium heat. Add 1 tbsp corn flour, a little bit at a time, and as you add it, use a potato masher to further break down the greens and incorporate the corn flour. (If you don't have a potato masher, try mashing and stirring with a ladle.) Continue to simmer for 10 minutes. Reduce heat if it starts to bubble aggressively.
  7. Melt some vegan butter in and serve!
  8. Makki ki Roti
  9. Add corn flour and whole wheat flour to a mixing bowl. In a well in the center, add hot water as needed to mold the dough into a mildly sticky and pliable ball.
  10. Break off a golf-ball-sized piece of dough and roll in between two pieces of parchment paper until it is around 1/4 inch thick.
  11. Heat a tawa on medium heat. If you don't have a tawa, a cast iron pan should work. Place the roti on the tawa. When bubbles arise on the surface of the roti and the side that sat on the tava is golden with brown spots, flip it.
  12. Cook for 1-2 minutes on the other side before adding a small amount (1/2 tsp or so) of vegan butter on the top. Immediately flip. Smoke will erupt from the tawa but that is a-ok. Continue flipping a few times for the next 1-2 minutes. It should be slightly crisp, but still a bit flexible.
Notes: Sarson Ka Saag ( both Instant Pot and Stovtop version), Step: 1- Clean the saag. Pluck the spinach leaves and methi leaves from their stems and set them in a bowl. Discard the stem. For mustard leaves – …

Sarson ke saag me kya paya jata hai

Sarson ke saag me kya paya jata hai | Sarson ke saag ki taseerHello friends my name is Kumar Gaurav Welcome to my Youtube channel Kumar Health Gyan. …

Sarson ka Saag Recipe #shorts #saag #saagrecipe

In this video I will tell you how to make Sarson Ka Saag Recipe at home. If you want to learn this Recipe, watch the video and make this simple and tasty rec

Sarson Ka Saag Makki Ki Roti| punjabi Saag recipe

Sarson Ka Saag Makki Ki Roti| punjabi Saag recipe
Sarson Ka Saag Makki Ki Roti is an Indian subcontinental veg recipe. This recipe comes from Punjab a unique state of India .makki di roti Sarson da saag is a Classical dish of Punjab. Punjabi's eat Sarson ka saag with Makki ki roti and also drink a glass of thick Punjabi sweet lassi. It is the most famous cultural dish of Punjab state. Makki di roti Sarson da saag is made from sarson means leaves of mustard plant and eat with Makki ki roti means pancake of cornflour. It is tasty as well as nutritional for us. This unique recipe is very beneficial for our health and body.
Provided by: Reenafabrics
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: north indian,punjabi
Number of ingredients: 15
  • One kilogram of mustard leaves with stalks
  • 250 grams spinach or bathya
  • 2 turnips sliced
  • Salt to taste
  • 2 tbsp corn flour
  • One and a half teaspoons of ground jaggery
  • Three tablespoons desi ghee,
  • 1 inch piece of finely chopped ginger
  • 1 large onion finely chopped
  • 2 green chilies finely chopped
  • 4-5 garlic finely chopped
  • 2 cups corn flour
  • wheat flour
  • Hot water for kneading
  • Ghee half a bowl
  • Calories: 59 cal
How to cook:
  1. Clean the mustard leaves thoroughly. Separate the leaves and peel the stem. Cut them finely.
  2. The upper soft part can be cut. Also, chop spinach or bathuya leaves and mix them in mustard.
  3. Wash and clean all the greens two or three times. Put half a cup of water and chopped greens in a pan.
  4. Cut half the garlic, ginger, and green chilies finely and mix them in the greens. Add finely chopped turnips to it.
  5. Add salt and keep it on the flame and let it heat up.
  6. When the greens start to melt, cover it and cook on low flame for 15-20 minutes. Remove from fire and let it cool.
  7. Put it in a mixer and grind it till it becomes a paste. Do not grind too finely and make it soft. Mix maize flour and jaggery in the saag and cook for 15 minutes on the flame.
  8. Heat desi ghee for tempering. Lower the flame and add finely chopped garlic, onion, ginger, and green chilies. Cook till the color of ginger changes.
  9. Remove from the flame, add ghee to the hot greens and mix lightly.
  10. Serve it with homemade fresh butter and Makki ki roti.
  11. Sieve the flour by mixing corn and wheat. Prepare it by kneading it lightly with warm water. Don't knead it too early.
  12. Tear the old polythene bag into two halves. Place one piece on the wheel. Keep the flour peda on polythene.
  13. Cover it with another piece of polythene.
  14. Roll it till it becomes a light thick roti.
  15. Cook it on low flame by applying ghee on both sides of the roti.
  16. Serve it with some butter and mustard greens and eat it.
Notes: Sarson ka Saag - Cook With Manali, Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag …

Sarson Ka Saag | Saag Paneer Recipe

Sarson Ka Saag | Saag Paneer Recipe
Sarson ka saag, a gravy made with Mustard leaves, Fenugreek leaves, palak along with tomato-onion and other spices. We can add Paneer of Cooked Chole to Sarson ka saag and make it more enticing. Serve with Roti/Naan/Kulcha/Paratha or any Pulao varieties.
Provided by: Sowmya Venkatachalam
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indian,North Indian,Punjabi
Number of ingredients: 15
  • 2 Cups Mustard Greens (Tightly packed)
  • 1 Cup Palak (Spinach)
  • 1 Cup Methi Leaves
  • 2 inch Ginger
  • 4 Garlic cloves
  • 3 Green
  • 2 tbsp Ghee
  • 1 Onion (Finely Chopped)
  • 4 Garlic cloves
  • 1 inch Ginger
  • 1 tsp Salt (Adjust As Needed)
  • 1 tbsp Ghee
  • 2 Green Chili (Slit)
  • 4 Red Chili
  • 200 gms Paneer (Cubed )
  • Serving Size: 0.5 Cup
  • Calories: 150 kcal
  • Carbohydrate: 5 g
  • Protein: 8 g
  • Fat: 12 g
How to cook:
  1. Preparing Green Base
  2. First we need to cook the greens together. For that, we first need to take the leaves of mustard, methi and palak and wash it thorougly twice or thrice to get rid of any sand or dust particles
  3. In a wide pan, add all the greens together. Also add chopped green chili, ginger and garlic
  4. Cook everything together for about 5 mins. The leaves will release water while cooking so we generally don't need to add water. But if the leaves are dry then we can add 1/4 cup of water and let the leaves cook completely
  5. Once the greens are cooked, swtich off the flame. Add a cup of cold water and grind it to a smooth paste. I used a hand blender. We can use our mixer jar to grind it. We can even cook for long time and using a curd beater, we can mash the leaves.
  6. Now our green paste is ready! Lets prepare the saag
  7. Finishing Saag
  8. Heay ghee in a pan. First add the chopped onions along with chopped ginger and garlic and saute till the onions turn translucent. We have already added ginger-garlic with the greens so we can skip here, but more garlic makes the saag even more flavorful
  9. When the onions turn translucent, add the greens paste. Add the necessary salt now and cook the greens with the onion for about 5 mins
  10. After 5 mins, the saag will be ready.
  11. Tempering
  12. Heat ghee in a separate pan, add green and red chili. Give a mix and add this tempering to the cooked saag
  13. For final touch, add the paneer cubes and cook the saag for couple of minutes and then switch off the flame
  14. Serving Time
  15. Serve the Sarson Ka Saag (Saag Paneer) with Roti/Naan or with any Pulav Varieties and enjoy this healthy accompaniment!
Notes: Sarson Ka Saag Makki Ki Roti| punjabi Saag recipe, Sarson Ka Saag Makki Ki Roti is an Indian subcontinental veg recipe.This recipe comes from Punjab a unique state of India .makki di roti …

Sarson ka saag recipe

Sarson ka saag recipe
This punjabi sarson ka saag recipe is very delicious and widely served dish in winter.Hot sarson da saag along with makki ki roti is the best combo dish in winter.
Provided by: Koushik
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 45 minutes
Yields: 4 servings
Cuisine: North Indian
Number of ingredients: 17
  • 1 bunch mustard leaves sarson saag
  • 1/2 bunch methi leaves
  • 1/2 bunch spinach leaves palak leaves
  • 1/2 bunch radish leaves mooli ke patte
  • 2 white radish root chopped
  • 2 medium sized onions chopped
  • 2 medium-sized tomatoes
  • 1 tablespoon ginger-garlic chopped
  • 3 green chilies chopped
  • 2 teaspoon red chili powder
  • 600 ml water pour more if required
  • Salt as required
  • 2 tablespoon maze flour or gram flour
  • 2 tablespoon butter
  • 2 dried red chili
  • 1/2 tablespoon garlic
  • 1 medium size chopped onion
  • Calories: 755 calories
  • Carbohydrate: 67 grams carbohydrates
  • Cholesterol: 102 milligrams cholesterol
  • Fat: 39 grams fat
  • Fiber: 13 grams fiber
  • Protein: 39 grams protein
  • Saturated Fat: 16 grams saturated fat
  • Serving Size: 3 serving
  • Sodium: 2089 grams sodium
  • Sugar: 17 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 16 grams unsaturated fat
How to cook:
  1. At first for preparing sarson ka saag recipe wash mustard leaves , methi leaves , spinach leaves and radish leaves.
  2. Next chopped tomatoes , onions , radish , ginger garlic and green chili.
  3. After that in a pressure cooker add green leaves , all chopped veggies , red chili powder and pinch of salt water.
  4. Now cover and pressure cook saag in medium flame until saag are soft.
  5. After that carefully open the lid, you will see all greens, onions, radish, tomatoes are cooked well.
  6. Now to make sarson ka saag pour this cooked greens along with some water in a blender to make fine paste.
  7. Next pour this saag puree in a deep bottom pan and cook in low flame.Stir occasionally, such that sarson ka saag doesn't stick at the bottom of pan.
  8. After that add maize flour or gram flour and mix properly for another 10 min.
  9. At this stage you will see sarson da saag becomes thick and bubble on top of curry.
  10. Now for tempering sarson da saag recipe melt butter in a pan, saute dried red chili , garlic , chopped onion.
  11. When onions become slightly golden brown pour tempering in kadai , cover and simmer sarson da saag for sometimes.
Notes: Sarson ka saag, Sarson ka saag (as it is known in Hindi/Haryanvi or Sarson da saag in Punjabi or Sareyan Da Saag in Dogri ) is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with Makki ki roti. Sarson ka Saag and Makki ki … · Text under
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