Sarso Saag
Sarso saag is a popular dish from the northern Indian state of Punjab. Ever since I moved to America I loved to make this dish with some twist of more vegetables, roots and unique masala. This is a very tasty dish served with corn flour roti, naan, chapati, paratha.
Sarso Saag [Mustard leaves]
Sarso Saag is a combination of green leafy vegetables, and roots.
Ingredients
- 2 bunch Sarso bhaji(mustard leaves)
- 1 bunch Turnip leaves
- 1/2 bunch Methi leaves
- 1 bunch Radish leaves
- 1/4 piece Radish root
- 1 no. Turnip root
- 3 tblsp Corn flour or atta(wheat flour)
- 1 no. Onion finely chopped
- 2 no. Tomatoes finely chopped
- 1/2 inch Ginger finely chopped
- 5 Cloves Garlic finely chopped
- 2 no. Green Chilies
- 2 no. Red Chilies
- 1 tsp Red chili powder
- 1 and 1/2 tsp Salt
- 3 tblsp Canola oil
- 2 tblsp Ghee
- 2 tsp Coriander powder
- 1/2 tsp Mango powder
- 1 tsp Mustard seeds
- 2 tsp Kasuri methi
- 1 cup Hot water
Instructions
- Wash all vegetables before cooking. Boil all greens, radish and turnip roots together.
- Let it cool down the greens and roots. Put it in blender or food processor.
- Make a puree.
- Take a pot, let it warm, add oil in the pot. Let heat the oil on medium heat, once oil is heated add mustard seeds, let it sputter. Add green chilies and red chilies and chopped onions, let it cook until light brown.
- Add garlic, let it cook until light golden brown, add ginger, cook it for 1 minutes. Add wheat flour(atta) or corn flour and cook it for 3 minutes.
- Add coriander powder, red chili powder, add finely chopped tomato, mango powder and Kasuri methi leaves, salt and cook for 2 minutes.
- Add hot water to masala and cook it for 2 minutes.
- Add pureed saag to masala and cook for 5 minutes stiring with 2 minutes intervals.
- Garnish with coriander leaves. Saag is ready to eat.
