Step by Step Procedure to Prepare Sarso Ka Saag

The most likable and lovable Punjabi dish i.e peppery, pungent and extremely nutritious, Sarson ka Saag (or sarson da saag) is an inseparable part of North India especially among Punjabis in winter season. This saag can be paired with Makki chapati or corn chapati. In villages of Punjab, this dish is highly popular and they eat this dish with great enthusiasm. However, cooking this dish is not so difficult but it is very time-consuming. In this article we will explore the recipe of Sarson Ka Saag with you. Make sure you read all the instructions beforehand and use all the ingredients otherwise your dish will become naught.

Sarson basically means mustard and saag means greens (leaves i.e spinach greens or chickpea greens). Want to eat restaurant-style sarson ka saag then head to the Indian restaurant in Bangkok where the Indian chefs make this dish and represent this dish as if you are eating this in Punjab.
Don’t get confused with the name. It’s just a green curry with so much sauce, cream and spices mixed in it. You can eat this with makki ki roti (corn chapatis). We are sure you will become addicted after having this dish.

Recipe of Sarson Ka Saag in the below steps:

Preparation of all the greens
1) Mustard stems are tough so be careful while removing the lower ends. It’s your choice whether you want to keep the stems or discard the stems.
2) Then sort and prepare the rest of the greens like spinach, bathua, and fenugreek leaves.
In this step, you may need the following things:
a) Cleaned and sorted a bunch of mustard greens
b) Small bunch of bathua
c) Small Bunch of spinach
d) Chopped radish greens
e) Some fenugreek leaves
f) White radish root

Washing of the Greens

This step is quite crucial and complicated but simple. You need to wash the greens properly so that mud could be removed. Make sure you repeat this step again and again otherwise that will be too bad for the dish.

Cooking of the Greens

1) Collate all the greens and put them in a pressure cooker.
2) Now add the other vegetables like radish root, chopped onions and tomatoes, chopped ginger pieces and chopped garlic.
3) Now put the red chili powder, salt and asafoetida as per your taste and quantity of the greens. After that add 3 to 4 cups of water.
4) Let the pressure cooker do its duty here. After some time when things get sorted, open the lid and check the mixture if it has become soft.
5 )Keep the mixture aside for some time to cool.
6 )Now blend the greens with the cooking liquid. Don’t forget to add maize flour in it.
7) Work on making the puree so that all will be properly blended in the blender.
8) Put the puree in a separate pot and heat the puree for sometime on a medium flame. Keep stirring for about 30 to 40 minutes, meanwhile you can check the seasonings here in this step.
9) Tempering of the saag is the last but important step here. After stirring and keeping it in the refrigerator for 2 to 3 days, mix the mixture or you can temper the saag with onions and tomatoes. Heat the mixture with some aromatics.
10)Voila, your saag is ready to serve on your platter.

Follow the aforesaid steps of cooking of Sarson ka saag, and you will be delighted to serve in front of your guests. Well, this dish is available in various restaurants in Bangkok but the deliciousness and exquisite taste which you get at Amritsr restaurant in Bangkok, that will be worth it.