Sarson Ka Saag

I have been writing and sharing recipes of  western and southern India but this time living in Delhi I realised why not share the most liked saag recipe here. It's Sarson ka Saag.

I happened to buy some fresh sarson leaves and prepared the saag the very next day. Generally this saag is served with Makai ki roti. I too prepared it to compliment the saag and make the best out of it.

While plucking the leaves from its stem I found this beautiful yellow sarson flower. I could not resist clicking and sharing it.

Preparing the saag is very easy. You need to add spinach leaves to it for better taste. Blanching them together and mild spices with generous ghee is the secret to this tasty saag.

Sarson Ka Saag

Serves 4

Ingredients

500 grams Sarson leaves
500 grams Spinach (Palak) leaves
1 tbsp ginger garlic coarsely crushed
3 green chillies finely chopped
1 tsp Garam masala
Salt to Taste
2 tbsp Ghee

Method

• Wash both Sarson and Palak leaves thoroughly. 
• In a deep utensil take 4 cups of water and boil the leaves together for 10 minutes.
• As the leaves are done immediately strain them and keep aside in a plate to cool down. 
• Retain the water in which the leaves were boiled. 
• Once the boiled leaves are cooled completely put them in a mixer jar. 
• Grind them for 2 seconds and open the jar. Give them a mix with a spoon and again grind for 2 seconds. Repeat it once more and keep it aside.
• The mixture should be coarse and not smooth paste. The coarse texture is the beauty of this Saag. Do not use water while grinding.
• In a wok take ghee and as it is warm add the ginger, garlic and green chillies.
• Saute them for half a minute and add the ground sarson palak mixture.
• Now add salt and garam masala.
• Mix well and add 1/4 cup of boiled water that we had retained.
• Keep cooking on low flame for 5-7 minutes.
• Serve hot.

Tips

• Always boil leaves uncovered in a utensil.
• As they are boiled immediately strain them and spread the boiled leaves on a plate to cool.
• You can squeeze some lemon to enhance its taste.

If you follow these tips you will definitely make green saag. Also green and tasty Palak Paneer. No need to add artificial colour.

Make this Saag and relish it with makai ki roti , normal wheat roti or parathas.

Till then,

Stay Happy Stay Healthy!