Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Sarson Ka Saag | Punjabi Sarson Ka Saag
Ramya
A flavorful gravy using mustard greens!
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Curries & Gravies
Cuisine
North Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Mustard Greens/Sarson
roughly chopped
▢
¼
cup
Spinach Leaves
roughly chopped
▢
cup
¼White Radish
roughly chopped
▢
1
medium sized Tomato
roughly chopped
▢
1
medium sized Onion
roughly chopped
▢
1
Green CHilli
▢
5-7
Garlic Pods
▢
½
inch
Ginger
▢
½
teaspoon
Red Chilli Powder
▢
⅛
teaspoon
Asafoetida
▢
1
tablespoon
Maize Flour/Makki Atta
▢
Salt as needed
▢
Water as needed
To Temper –
▢
cup
¼Finely Sliced Onions
▢
1
tablespoon
Finely Chopped Garlic
▢
1
tablespoon
Ghee/Oil
COOK MODE
Prevent your screen from going dark
Instructions
In a pressure cooker add roughly chopped mustard greens, spinach, radish, green chilli, garlic pods, ginger, tomatoes and onion.
Sprinkle some water and pressure cook for 2 whistles. Let the pressure drop naturally and then open the lid.
Meanwhile, heat ghee/oil in a pan and add finely sliced onions and chopped garlic.
As the onion and garlic turn golden brown, remove from heat.
Once the cooked greens mixture is cooled down, grind into a not-so-smooth paste. Add it back to the pressure cooker.
Add asafoetida, salt and red chilli powder. Make a slurry out of the maize flour by mixing some water and add that too.
Let it come to a slow boil. As it thickens, add the fried onions and garlic along with the ghee/oil.
Serve hot with Makki Ki Roti, Jaggery/Gur and White Butter!
Keyword
Gravies
Instagram
Mention
@cookingfromheart
or tag
#cookingfromheart
if you have tried this recipe!
YouTube
Do you enjoy short recipe videos?
Subscribe
to our YouTube channel to watch new videos!