Sarso ka saag with makke di roti.

Sarso ka saag is a famous recipe from Punjab. This pure vegetarian recipe is made by boiling mustard leaves. To make mustard greens, fresh, soft mustard leaves are washed and boiled with water. Fresh mustard is produced in the winter season. So naturally, everyone would like to taste the recipe for Sarson Ke Saag. Makke ki roti with mustard greens is more preferred in North India. (Makki Di Roti Sarson Ka Saag), which is famous for its special taste and method of preparation,

How to make sarso ka saag?

• To make mustard greens, first wash the mustard leaves thoroughly and chop them finely.
• Now boil water in a pan, and when the water starts boiling, put mustard leaves in it. Cover the pan and let it cook for 4-5 minutes.
• After cooking for about 5 minutes, take a sieve to the leaves and drain all the water. After draining the water, keep them aside to cool down for some time.
• When the leaves cool down, put the mustard leaves in the mixer grinder and grind them to make a paste. Take out this paste in a vessel and keep it aside.
• Heat 2 tbsp. ghee in a pan on medium heat. When the ghee becomes hot, fry four dried red chilies, take them out, and keep them aside.
• Now add one teaspoon of mustard seeds, one teaspoon of cumin, and a pinch of asafoetida, and fry till it crackles.
• Then add finely chopped garlic and ginger and fry. After frying for 30 seconds, add the finely chopped onion and cook till it turns golden brown.
• Add the mustard paste and mix it well with the spices, then cook for about 2 minutes.
• Now add coriander, turmeric, red chilli powder, and salt to the greens and mix. Let the mustard greens cook for 20 to 25 minutes on medium heat. Keep stirring occasionally while cooking the greens. so that it does not stick to the bottom of the pan.
• Mustard greens are ready. Switch off the gas. Take out the mustard greens in a serving bowl and serve hot with roti, paratha, and naan. And if there is maize bread with it, then the fun of eating mustard greens is something else.

Sarso ka saag Instant pot.

• Firstly, wash and chop 1 bunch of mustard leaves.
  Put the chopped leaves in a pressure cooker and add 1 inch of ginger, 4 cloves of garlic, 4 chopped green chilies, 1 chopped onion, 1 teaspoon ghee, and 1 teaspoon salt.
• Add 1 cup of water and cook for 4-5 whistles.
  Let the pressure in the cooker release, open the cooker, and mash the greens with the help of a ladle.
• Heat 2 tbsp. ghee in a pan on medium heat. When the ghee becomes hot, fry four dried red chilies, take them out, and keep them aside.
• Now add one teaspoon of mustard seeds, one teaspoon of cumin, and a pinch of asafoetida, and fry till it crackles.
• Then add finely chopped garlic and ginger and fry. After frying for 30 seconds, add the finely chopped onion and cook till it turns golden brown.
• Add the mustard paste and mix it well with the spices, then cook for about 2 minutes.
• Now add coriander, turmeric, red chilli powder, and salt to the greens and mix. Let the mustard greens cook for 5 to 8 minutes on medium heat. Keep stirring occasionally while cooking the greens. so that it does not stick to the bottom of the pan.
• Sarso ka saag is ready. Switch off the gas. Take out the mustard greens in a serving bowl and serve hot with roti, paratha, and naan. And if there is maize bread with it, then the fun of eating mustard greens is something else.

Pro tips:

• Use only soft, green leaves to make mustard greens.
• You can also use fenugreek, bathua, and spinach leaves along with mustard leaves.
• To make mustard greens, fry the tadka in ghee, which makes it aromatic and tasty.
• You can make mustard greens in a pressure cooker and grind them coarsely for thickening gravy.