Main Ingredient of Sarso Ka Saag:

1. 2 cups mustard leaves (sarson), chopped
   
   
2. 1 cup spinach (palak), chopped
   
   
3. 1 cup bathua (chenopodium greens), chopped
   
   
4. 1-inch piece ginger, chopped
   
   
5. 6–8 garlic cloves, chopped
   
   
6. 2 green chilies, chopped
   
   
7. 1 tbsp makki ka atta (cornmeal flour)
   
   
8. 1 onion, finely chopped
   
   
9. 1 tomato, finely chopped
   
   
10. 1 tsp coriander powder
    
    
11. Salt to taste
    
    
12. 2–3 tbsp ghee (clarified butter)
    
    

What Is So Special About Sarso Ka Saag?

1. Seasonal Goodness:
   Made during the winter months, when mustard greens are at their freshest, Sarso ka Saag is full of nutrients and natural warmth. It’s a perfect example of eating with the seasons — something our ancestors did instinctively.
   

2. Farm-to-Table Heritage:
    In rural Punjab, families grow mustard, spinach, and bathua in their own fields. The saag is cooked slowly on wood-fired stoves, filling homes with an earthy aroma — a beautiful reflection of Punjab’s agrarian lifestyle.
   

3. Comfort and Nourishment:
   Rich in iron, fiber, and antioxidants, it’s a dish that’s both hearty and wholesome. The addition of ghee and makki ka atta gives it a creamy texture and a flavor that warms you from the inside out.
   

4. The Perfect Pairing:
   When served with Makki di Roti and a dollop of white butter, it becomes a comforting meal that’s hard to beat. Each bite is a balance of flavors — rustic, spicy, and rich.
   

5. A Taste of Tradition:
   Sarso ka Saag is often enjoyed during festivals like Lohri and Makar Sankranti, symbolizing gratitude for the winter harvest. It’s food made with love, shared with family, and rooted deeply in culture.
   
   

MEYER Presta 3L Tri-ply with Outer Lid Pressure Cooker

Quick and Easy Sarso Ka Saag:

Pressure Cooker Magic:
Instead of simmering the greens for hours, cooking them in a pressure cooker takes just 10–15 minutes. Two whistles are enough to make the leaves tender and ready to blend.

Simple Ingredients:
The recipe uses basic, everyday ingredients — mustard greens, spinach, bathua, garlic, ginger, chilies, and a bit of makki ka atta. No fancy spices or complicated steps!

One-Pot Cooking:
Most of the cooking happens in one cooker and one kadhai, which means less mess and easy cleanup — perfect for busy days.

Quick Tadka for Flavor:
A simple tempering of onion, garlic, tomato, and ghee instantly elevates the taste without needing hours of slow cooking.

Make-Ahead Friendly:
You can cook and store the saag for 2–3 days in the fridge. In fact, it tastes even better the next day as the flavors deepen.

How to make 

Step 1: Cook the Greens

1. In a pressure cooker, add the chopped sarson, spinach, and bathua.
   
   

2. Add the chopped ginger, garlic, and green chilies.
   
   

3. Pour in 1 cup of water.
   
   

4. Close the lid and cook for 2 whistles.
   
   

5. Once cooled slightly, blend or mash the mixture until smooth.
   
   

6. Stir in makki ka atta to help thicken the saag and give it a rustic texture.
   
   

Step 2: Prepare the Tadka (Tempering)

1. Heat ghee in a kadhai (deep pan).
   
   

2. Add chopped onion, ginger, and garlic; sauté until golden brown.
   
   

3. Add tomato, coriander powder, and salt.
   
   

4. Cook until the mixture turns aromatic and the ghee separates.
   
   

Step 3: Combine and Finish

1. Add the cooked saag mixture into the kadhai.
   
   

2. Mix well and let it simmer on low heat for 10–15 minutes.
   
   

3. For extra flavor, add a final tadka of ghee, green chili, and ginger on top before serving.
   
   

Expert Tips

Use a Mix of Greens:
Combine mustard leaves (sarson) with spinach (palak) and bathua for the best flavor and texture. Mustard leaves alone can taste slightly bitter — the other greens balance it beautifully.

Don’t Skip the Makki ka Atta:
Adding a spoonful of makki ka atta (cornmeal flour) thickens the saag and gives it that traditional, slightly coarse texture. Add it while blending or simmering so it cooks properly.

Cook it Slowly After Blending:
Even if you pressure cook the greens, let the saag simmer on low flame for 10–15 minutes afterward. This step deepens the flavor and makes it richer.

Generous with Ghee:
Don’t hold back on ghee — it’s what gives the saag its signature aroma and smoothness. A drizzle on top right before serving adds that authentic Punjabi touch.

Tadka Matters:
 The final tempering (tadka) with onion, ginger, garlic, and green chili is key. Add it hot over the saag just before serving for the best flavor impact.

Adjust the Consistency:
Sarso ka Saag shouldn’t be too thick or too runny — aim for a smooth, scoopable consistency. Add a little warm water if it thickens too much while simmering.

Rest Before Serving:
Let the saag rest for 10–15 minutes after cooking. The flavors settle and it tastes even better when served warm with makki di roti and a dollop of white butter.

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