Best 3 Sarson Ka Saag Indian Mustard Greens Recipes
In the realm of hearty and flavorful Indian cuisine, sarson ka saag reigns supreme. This delectable dish, originating from the northern state of Punjab, is a harmonious blend of mustard greens, spices, and the richness of dairy. Sarson ka saag is not just a culinary delight but also a testament to the bounty of nature, showcasing the versatility of mustard greens. Whether you prefer the traditional method of slow cooking in a handi or a quicker version using a pressure cooker, the recipes in this article will guide you through the process of creating this quintessential Punjabi delicacy.
**Sarson Ka Saag**
This classic recipe is a symphony of flavors, where mustard greens, fenugreek leaves, and spinach are sautéed with ginger, garlic, and green chilies. The addition of tomatoes and onions enhances the dish's depth, while a blend of spices, including cumin, coriander, and turmeric, adds warmth and complexity. A dollop of cream or yogurt introduces a touch of richness, making this dish irresistible.
**Instant Pot Sarson Ka Saag**
For those seeking a faster way to enjoy this Punjabi delight, the Instant Pot version is a lifesaver. Mustard greens, fenugreek leaves, and spinach are pressure cooked along with a medley of spices, garlic, and ginger. The result is a vibrant and flavorful saag that retains its nutritional value. A touch of cream or yogurt adds the finishing touch, creating a comforting and wholesome meal.
**Sarson Saag Paneer**
This variation introduces the delectable paneer, a firm and mild-flavored Indian cottage cheese, to the classic sarson ka saag. The paneer is gently fried until golden and then simmered in the flavorful saag, absorbing all the aromatic spices and the subtle bitterness of the mustard greens. The result is a textural and flavorful dish that is sure to impress your taste buds.
**Methi Sarson Ka Saag**
This recipe combines the goodness of mustard greens and fenugreek leaves, offering a slightly bitter yet delightful taste. The addition of tomatoes, onions, and spices adds depth and complexity to the dish. A generous amount of cream or yogurt balances the flavors, creating a rich and comforting saag that pairs perfectly with roti, paratha, or rice.
**Sarson Ka Saag with Dal**
This hearty and wholesome dish combines the goodness of mustard greens with the protein-richness of lentils. Dal, typically made with split chickpeas or lentils, is simmered with a blend of spices and aromatics. The mustard greens are then added, along with a touch of cream or yogurt, resulting in a flavorful and nutritious meal that is perfect for a cold winter day.
SARSON KA SAAG RECIPE - CLASSIC NORTH INDIAN SAAG RECIPE
Sarson Ka Saag Recipe is a very traditional winter recipe from North India made from a mix of greens like mustard leaves, spinach leaves and bathua. The most important greens for this recipe is the sarson, also known as mustard. I sometimes combine it along with spinach and methi as well or sometimes just spinach, based on the availability of the greens. Did You Know: The Mustard are loaded with vitamins and nutrients along with phytochemical properties, that are ready to help you combat free radical impurities and help to improve disease resistance. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw mustard greens improves significantly when they are steamed. Read more 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. Here are few more curry recipes to try Lemongrass Tofu and Vegetable Curry Recipe Sri Lankan Egg Curry Recipe Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry)
Provided by Archana Doshi
Time 55m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- 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.
SARSON KA SAAG (INDIAN MUSTARD GREENS)
North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.
Provided by FoodLover
Categories Side Dish Vegetables Greens
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 8.5 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 160 mg, Sugar 1.4 g
SARSON KA SAAG (INDIAN MUSTARD GREENS)
Make and share this Sarson Ka Saag (Indian Mustard Greens) recipe from Food.com.
Provided by Lavender Lynn
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
- Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
- If leaves are dry, mix in 1 or 2 of tablespoons of water.
- If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
- Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
- Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
- If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts : Calories 73.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.9, Sodium 91, Carbohydrate 6.3, Fiber 2.8, Sugar 1.5, Protein 3.6
Tips:
- Choose the right mustard greens: Look for dark, leafy greens with no signs of wilting or yellowing.
- Wash the greens thoroughly: Mustard greens can be gritty, so be sure to wash them well before cooking.
- Don't overcook the greens: Mustard greens cook quickly, so be careful not to overcook them. Overcooked greens will be tough and bitter.
- Use a variety of spices: Mustard greens are a versatile vegetable that can be paired with a variety of spices. Experiment with different combinations to find your favorite flavor profile.
- Serve with a variety of accompaniments: Mustard greens can be served with a variety of accompaniments, such as rice, roti, or paratha.
Conclusion:
Sarson ka saag is a delicious and nutritious dish that is enjoyed by people all over the world. It is a great way to use up mustard greens and is a healthy addition to any meal. With its unique flavor and versatility, sarson ka saag is sure to become a favorite in your household.
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