Indian Sarson Ka Saagadmin
This preparation of mustard leaves is a traditional north Indian recipe which is a staple for winters. It is made with using other green leafy vegetables like radish leaves and spinach and bathua. The saag is packed with antioxidants and a rich source of iron, dietary fiber, and several other nutrients. It is good for eye health and also helps in control the cholesterol levels. Let’s dive into a tasty and healthy recipe.
- In a large, deep bottomed pan or a 3 ltr capacity pressure cooker, add the mustard leaves, bathua leaves and spinach with the chopped tomato, ginger garlic paste, chopped tomato, ginger-garlic paste, salt, and water.
- Cook it for 1 whistle in the pressure cooker over medium flame. If cooking in a pan, let it simmer until everything turns mushy for about 10 minutes.
- Turn the cooker off after a whistle. Remove the lid when pressure escapes and let the preparation cool down at room temperature.
- After it cools down add the cornflour and transfer it into a blender/ grinder jar.
- Blend it till the mixture forms a puree.
- Transfer it back to the same pan or cooker.
- Let cook for 10 minutes or so on low flame while stirring occasionally to avoid it from getting burnt.
- While it cooks, prepare the tempering by heating ghee or oil in a small pan on medium flame. Add the onion and chili and fry till the onions turn light brown.
- Turn the flame off and pour the tampering on the sag while it’s still sizzling.
- Serve hot with makke ki roti.
Sarson ka saag is a favorite winter staple in India. It is packed with health and taste so much so that it will become an instant hit. You can serve it as a side dish with makke ki roti for a delicious winter meal.