Sarson Ka Saag Recipe - How to Make Sarson Ka Saag

Here we will describe the authentic Recipe of Sarson Ka Saag as prepared in Northern India. In Sarson Ka Saag Recipe Restaurant Style, the dish is prepared in most places using Sarson Ka Saag & other Saag in the ratio of 2:1 measurement. In Sarson Ka Saag Recipe in English described below, we have also tried to keep the preparatory steps very simple, so that even beginners can easily prepare this dish at their own home without any problem.

Recipe of Sarson Ka Saag

Ingredients of Sarson Ka Saag

1) Sarson Ka Saag (Mustard Green) – 300 grams

2) Spinach – 100 grams

3) Bathua (Chenopodium album) – 50 grams

4) Onion – 2 + 1 of medium size (all finely chopped)

5) Ginger – 1 inch long (finely chopped)

6) Garlic - 7 to 8 cloves (whole) + 4 to 5 large cloves (finely chopped)

7) Green Chilli – 1 of large size (finely chopped)

8) Tomato – 1+ 1 of medium size (finely chopped)

9) Amul Butter/Fresh white butter – 2 tablespoons + 1 Tablespoon

10) Coriander powder – 1 teaspoon (optional – not used here)

11) Cumin powder – ½ teaspoon (optional – not used here)

12) Salt – ½ teaspoon (or as per taste)

13) Turmeric Powder – 1/4^th teaspoon

14) Cumin seeds – 1/4^th teaspoon

15) Asafoetida (Hing) – 1/4^th teaspoon

How to Make Sarson Ka Saag at Home

• Separate the leaves and tender stems of Sarson Ka Saag. In the same way, separate & clean the Bathua and Spinach also. Now cut all the Saag taken into 1-inch-long size pieces and wash them thoroughly under normal tap water, after keeping them inside a wide deep vessel pan.
• After washing, take them out carefully from the water and keep them on a plate. Now put a big deep vessel pan/Karahi on a medium flame burner and add plain water in amount, double to the quantity of Saag taken. For example, if the Saag is “X” amount in volume, the water used should be “2X” in amount.
• Allow the water to boil and then add all the different, previously cut and washed Saag into the pan placed on the burner and allow the contents to boil for another 3 to 4 minutes. However, the pan should be kept open & never should it be covered by a lid.  As covering by a lid would blacken the color of the Saag, whereas leaving the pan open would give a fresh greenish look.

• After 3 to 4 minutes, switch off the burner.  Take out the Karahi from the burner & sieve all the Saag present, while discarding the hot water. Put some cold water in the Karahi.  After 1-minute discard the water only while washing the Saag preparation for another 3 to 4 times in fresh tap water.  This procedure is known as Blanching of the Saag.

• In the meanwhile, put ½ cup water in a cooker and next add 2 finely chopped Onions & 7 to 8 Garlic cloves, 1 inch long finely chopped Ginger & 1/4^th teaspoon turmeric powder into it. Close the lid of the cooker and put it on a medium flame burner and allow the contents to boil, till 4 whistles are emitted.
• Later switch off the burner and cool it at room temperature. Next, open the lid of the cooker and transfer all materials of the cooker into a mixer – grinder. Put blanched Sag and green chili pieces also into the same mixer-grinder.

• Grind the contents and make a smooth paste of Sag mixture.

• Now put a non-stick pan/Karahi on a middle flame burner. Add 2 tablespoons of butter to it and allow it to get warm. Add 1/4^th teaspoon of Cumin seeds into the butter. When the color of Cumin seeds changes, then add 1/4^th teaspoon Asafoetida into it.
• When a nice aroma of Asafoetida, starts rising then add 1 finely chopped (remaining) Onion into it. Add ½ teaspoon salt to it and stir the Onion pieces. When it becomes translucent then add leftover - 5 to 6 cloves of Garlic (finely chopped) and 1 tomato (finely chopped) into the contents and stir, till it is transformed into a paste-like consistency.

• Next, add the ground Saag mixture into the previous contents and mix the contents uniformly.
• Allow the contents to boil, without covering the lid of pan/Karahi till the consistency of Saag preparation becomes thick. Later switch off the burner and add leftover 1 tablespoon butter over the Saag preparation and mix the components nicely. This brings us to the end of the Sarson Ka Saag Recipe.

• Transfer the contents into a serving bowl and garnish it with Lachha Onion, sliced tomato, and green Chilli. The dish prepared by Sarson Ka Saag Recipe can now be served with Chapati/Makki Ki Roti/Nan.