Sarsoon Ka Saag

Sarsoon Ka Saag

So I finally found sarsoon (mustard leaves) and the person to find it for me was none other than my treasured maid she found it at a shop near her house and kindly brought it for me, she even refused to take money for these leaves saying didi nahin u wanted to eat na so I brought it…. God bless such people… and the leaves that she brought were so fresh that really made my day. So yesterday dinner was without a doubt sarsoon da ssag te makki di roti… a delight for every punjabi.

Sarsoon Ka Saag
Sarsoon Ka SaagSo I finally found sarsoon (mustard leaves) and the person to find it for me was none other than my treasured maid she found it at a shop near her house and kindly brought it for me, she even refused to take money for these leaves saying didi nahin u wanted to eat na so I brought it…. God bless such...

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield5 servings 5 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Cleaned and chopped sarsoon leaves
300 gms
Bathua leaves cleaned and chopped
100 gms
Palak leaves cleaned and chopped
handful
Onions chopped
2
Tomatoes chopped
3
Ginger green chilly paste (or use 1 inch piece of ginger and 2 green chillies)
2 tsps
Salt and chilli powder
to taste
Turmeric powder
1/2 tsp
Oil
2 tsps
Cumin seeds
1 tsp

Steps

  1. Pressure cook the mustard & bathua leaves with a little water, salt and turmeric. After one whistle lower the flame and let it simmer for 30 minutes. Yes it takes a long time to cook. After 30 mins switch off the gas and wait for steam to escape fully before opening the cooker.
  2. After opening the cooker, coarsely mash the boiled leaves with the help of a potato masher of madhani (the wooden instrument to make butter out of milk). Keep aside.
  3. In a separate pan, heat oil and add cumin seeds and fry till they brown a little.
  4. Add ginger-green chilly paste to it and fry for one minute, add onions to it and fry it slightly brown in color.
  5. Add tomatoes and fry for about 5 mins till they start leaving oil.
  6. At this stage add the chilli powder and the boiled and mashed leaves. Saute for about 5-10 minutes and serve hot with makki di roti.
Sarsoon Ka Saag

Check out what my fellow foodie marathon buddies are upto? Priya Suresh,Jay, Valli, PJ, Priya Vaasu, Azeema, Reva,Ayeesha,VeenaSoumya.

PS: I am traveling starting tommorow first to my hubby’s village, than to a vacation to Rajasthan and than to attend a wedding in Delhi and would be back in bangalore by 13th Feb. I have scheduled the posts till 31st January to complete the marathon that I started but won’t be able to reply to any of the comments till than Sad smile will see you after the break

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