A traditional Punjabi dish made of Mustard leaves & spices...best had in winters.Sarso ka saag

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Sarso ka Saag By Masterchef Sanjeev Kapoor

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ContentSarso ka Saag


A traditional Punjabi dish made of Mustard leaves & spices...best had in winters.

Cooking Time: 05-10 minutes

Servings: 4

Preparation Time: 10-15 minutes Category: Veg


Fresh mustard leaves (sarson) 5 bunchesFresh spinach leaves (palak) 1 bunchBathua 1 bunchOlive oil 5 tbspsGinger, sliced 2-one inch piecesGarlic, sliced 6-8 clovesOnions, sliced 2 mediumGreen chillies 4Salt to tasteCornmeal 2 tbsps


1. Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir.

2. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft.

3. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.

4. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes.

5. Serve hot with makki ki roti.


You can add baby turnips to the saag for a variation.

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A traditional Punjabi dish made of Mustard leaves & spices...best had in winters.Sarso ka saag

Food

tothe pan

mustard leaves sarson

tablespoons olive oil

remaining olive oil

ofmustard leaves spices

buncholive oil

cooking time

mediumgreen chillies