Learn how to make traditional Sarson Ka Saag at home with our Chef Smita only on Rajshri Food. <br /> <br />Sarson ka saag is a popular vegetable dish in Punjab. In this recipe sarson ki bhaji which means mustard leaves, bathua leaves and spinach leaves are cooked together with spices and then crushed into a smooth puree. <br />This classic North Indian curry is not only easy to make but healthy too. <br /> <br />Ingredients <br /> <br />1 bunch of mustard leaves <br />1 bunch of spinach <br />7-8 green chillies chopped <br />2” ginger finely chopped <br />10-12 pods of garlic finely chopped <br />2 medium onions finely chopped <br />2 tbsp ghee <br />Salt to taste <br /> <br />METHOD: <br />Boil the mustard leaves and the spinach in a pressure cooker for 6 – 7 whistles. <br /> <br />Once the pressure cooker has cooled down grind the spinach and the mustard seeds to a coarse puree. <br /> <br />Heat ghee in a vessel and add the ginger and garlic and chillies and sauté for a minute. <br /> <br />Add the onions and sauté till the onions turn translucent. Add the mustard and the spinach leaves and mix well. <br /> <br />Add the salt and cover and boil for 10-15 minutes and serve hot with makai ki roti. <br /> <br />The delicious Sarson Ka Saag is ready to be served on the dinner table.
