Sep 30, 2015

Sarson Ka Saag Recipe

This is one of the most requested recipe on yummy tummy so far..The reason why i didn't post it so far is because i couldn't get my hands on the different spinach here. Finally few days back i got my hands on those and used it..It turned out delicious...I made makki ki roti and served it with this, it was totally yum and very very filling too..

This is one dish which gets better and better by the amount of butter you add into it, so serve it with a generous dollop of home churned butter along with makki ki roti and you are in business..

This is a veg version, i have another version of this which includes chicken in it, will share it soon. 

Hope you will give this a try and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Serves: 4 


Mustard Greens - 2 cups chopped
Palak - 1 cup chopped
Mustard Greens - 2 cups chopped
Bathua / Lamb's Quarters - 1/2 cup chopped
Shalgum / Turnip - 1/2 cup chopped
White Radish / Mooli - 1/2 cup chopped
Onion - 1/2 cup chopped
Tomatoes - 1/2 cup chopped
Green Chilli - 1 chopped
Ginger - 2 tblspn chopped
Garlic - 2 tblspn chopped
Salt - 1/2 tsp
Water - 1/2 cup

For Seasoning:
Ghee - 3 tblspn 
Ginger - 1 tblspn finely chopped
Garlic - 1 tblspn finely chopped
Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Tomatoes - 1 medium size chopped finely
Homemade Butter as needed


Take all the ingredients given for pressure cooker in a cooker, Cover and pressure cook for 3 whistle, simmer the flame and cook for another 10 mins. Turn off the heat and let the pressure go all by itself. Open the cooker and Cool it bit. ..Mash it roughly. you can take it in a blender and coarsely blend it.

Heat ghee in a pan, add ginger, garlic and chillies and fry for a min.

Add in onions and fry till golden. Add in tomatoes and mix well.

Add in the pureed mix and cook for 15 to 20 mins on low flame.

When serving, dollop with some homemade butter on top and serve.


You will be needing. Palak, Bathua and Mustard Greens to make this curry..I forgot to take pictures of the greens so sharing the images from internet for your reference
These are Mustard Greens..

These are Bathua Leaves or lamb’s quarters..
These are Palak Spinach..

Take all your ingredients

You need onions, turnip, tomatoes, chillies, ginger and garlic..You also need some white radish which i didn't have..

add it in pressure cooker along with all the spinach

add little salt

pour in a splash of water

now it is cooked..

You can take it in a blender and pulse few times till it is coarsely blender, else you can mash using a masher

now it is coarsely mixed

These are ingredients for seasoning

Heat generous amount of ghee in a pan

add in ginger, garlic and chillies

fry for few mins

add in onions

fry till golden

add in tomatoes

mix well

cook for couple of mins

add in the mashed greens

mix well

Simmer this on a low flame..i cooked it for 15 mins or so

now it is done

Serve with a dollop of butter, ofcourse

Taste great with makki ki roti..

1 comment:

  1. Gud....try some different recipes using bethal leaves...we can make bajjis ,chutnies also


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