Sarso Ka Sag - Winter special super dish

February 28, 2014

This a really superb dish which is a specialty of Punjabi's. We trekking friends just wanted to eat this dish with Makai ki roti. The greens like Sarso(Mustard leaves) and Bathua are seen in the market only in winter. The other greens added to it is spinach (Palak) which is available throughout the year. We requested our friend Sweety to prepare it who is a superb cook. I brought the veggies for her. Our loving friend prepared this dish for us with Makai ki roti. We had this with chopped onions, jaggery, freshly churned white butter by Jasbir, buttermilk by Vasudha. We had an awesome and fullsome breakfast on the hills of Yeor ( Wasuta point). But the cook in me would not give up without giving this a try in my kitchen. So here is the recipe taken from Sweety. Thanks Sweety for this lovely recipe and tasty dish.


1 bunch Mustard greens
2 bunch Spinach leaves
1 bunch Bathua
3 green chillies
2 large tomatoes – chopped
1 large onions – chopped
1 tablespoon garlic
1 tablespoon ginger
1 tsp each cumin , turmeric & coriander powder
1 tsp garam masala
1 tablespoon maize flour
Salt to taste

To temper

3 tablespoon ghee
1 tsp cumin seeds
3 dry red chilies
1/4 tsp asafoetida

To garnish
Onion rings
Loads of White butter (homemade)


Clean and wash all the greens at least 3-4 times in fresh water.( I place them water in which potassium per-magnet is added for 5 minutes) then rinse it 3-4 times in fresh water.

Keep the greens (saag), green chillies and salt to taste in a pressure cooker. Add 1 cup of water. Turn on the flame, and cook it for 1 whistle, and keep on slow flame for 10 minutes.

Once the green mixture comes to room temperature,mash the greens(saag) if there is too much of water then place it again on full flame for a few minutes till the water is has sligtly dried. Then add the maize flour and blend it with an hand blender till coarse.

Heat ghee in a pan, sizzle in cumin seeds, red chillies, asafoetida, coriander seeds for half a minute. Add garlic, ginger and sauté for 1-2 minutes on low flame till light brown. Add onions, and fry till pink brown. Last, add the chopped tomatoes, throw in all the remaining spices and saag, cook it covered for next 10 minutes, until it gets all mushy and cooked

Smother with more butter on top and onions rings on side. Serve with Makai ki roti followed by a piece of Jaggery to accomplish the traditional serve. Squeeze some lemon juice over onion rings to enjoy them even more with saag.
The saag is so tasty that you must try it in your kitchen. Please leave your comments.

Labels: Vegetables, Leafy vegetables, Healthy, Main course, Vegan
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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