Watch: How to Make No-fuss Restaurant-Style Sarson Ka Saag

Sarson ka Saag. (Photo Courtesy: The Quint)

Mention Punjab and the first thing that comes to your mind is lush green fields, makke di roti and sarson ka saag. Punjabi cuisine is like Punjabis themselves – simple, sizeable and hearty. Sarson ka saag is a delicacy and is cooked on slow fire for hours with a minimum of spices so that the fresh taste can be retained. In fact, the longer it takes to cook, the better it tastes.

Ingredients (Photo Courtesy: The Quint)

Ingredients:

*Spinach Leaves
*Mustard Leaves
*Radish Leaves
*Tomato
*Radish
*Onion
*Ginger
*Garlic
*Green Chillies
*Red Chilli powder
*Turmeric
*Salt
*Water
*Ghee
*Red Chilli oil

Chop the Spinach(Photo Courtesy: The Quint)

Recipe:

1. Clean and chop all the greens.

2. Wash the greens well.

3. In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.

4. Cover the pressure cook and cook for 6-7 minutes or more.

5. If cooking in a pan, then cover and let the greens cook till done. do check occasionally.

6. Pour the greens along with the stock and maize flour in a blender.

7. Blend till smooth.

Go Green(Photo Courtesy: The Quint)

8. In another pan, pour the pureed greens.

9. Simmer for a 25-30 minutes.

10. In another small pan, heat oil or ghee

11. Add the chopped onions and fry them till light brown.

12. Add the prepared saag. stir and simmer for a couple of minutes.

13. Stir ocaasionally.

14. Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti

Garnish(Photo Courtesy: The Quint)

Eat! Slurp! Burp!