Winter Culinary Magic: Natasha Gandhi Unwraps the Sarso Ka Saag Recipe

Sarso Da Saag is a traditional Punjabi dish, celebrated for its rich flavors and nutritional benefits. A melange of mustard leaves, spinach, and various greens are cooked to perfection, creating a hearty, textured puree. Seasoned with aromatic spices and generously topped with white butter, it embodies the essence of Punjabi cuisine, delivering a delightful culinary experience.

Eating Sarso Ka Saag in winters is a cultural and nutritional tradition in regions like Punjab. Mustard greens, a key ingredient, thrive in colder climates and are harvested during winter, ensuring freshness. Additionally, the dish is a powerhouse of nutrients, providing essential vitamins and minerals, helping the body stay nourished and warm during the chilly season. Natasha Gandhi brings the recipe of the winter delicacy which you can prepare at home and enjoy with Makke ki roti.

Sarso Da Saag Ingredients

• 4 bunch of sarson
• 2 bunch of spinach
• 1 bunch of Bathua
• 1 bunch of methi
• 1 bunch of Muli ke patte
• 1 bunch of Shepu(dil)
• 1 inch ginger
• 5 green chilli
• 7-8 cloves of garlic
• 2 cups water
• 1/4 cup ghee
• 4 chopped onion
• 100 grams chopped garlic for tadka
• 1 tbsp Kashmiri red chilli
• 1/4 tsp turmeric
• puree of 8 tomatoes
• add 2 tbsp makai ka atta
• 1 tbsp garam masala
• Salt to taste

How To Prepare Sarso Da Saag

• Thoroughly wash and chop 4 bunches of sarson, 2 bunches of spinach, 1 bunch of Bathua, 1 bunch of methi, 1 bunch of Muli ke patte, and 1 bunch of Shepu (dill).
• Place them in a pressure cooker along with 1 inch of ginger, 5 green chillies, 7-8 cloves of garlic, 1 tbsp salt, and 2 cups of water. Pressure cook for 7-8 whistles. Alternatively, you can cook it on an open flame, but it will take 1-1.5 hours.
• Allow the mixture to cool, then grind it into a puree.
• For the tadka, heat 1/4 cup of ghee, add 4 chopped onions, and cook until light golden.
• Add 100 grams of chopped garlic, 1 tbsp Kashmiri red chilli, 1/4 tsp turmeric, and the puree of 8 tomatoes. Cook until the oil is released.
• Incorporate the saag, add salt to taste, and mix well. Also, add 2 tbsp makai ka atta to ensure a thick and consistent saag.
• Serve with Makke di roti.

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