Correct recipe for sarson da saag

Discussion in 'Northern and Central Indian States' started by Jassi123, Jun 9, 2012.

  1. Jassi123

    Jassi123 New IL'ite

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    Hey,

    Sarson da saag is the most famous recipe of Punjab. However, unfortunately despite being a Punjabi I am unable to make a good saag most of the times.

    What approach I follow is that I boil the saag first and then apply a tadka of ginger and tomato purie. I am not able to get the same taste as I have tasted in native Punjabi households of my relatives.

    Can you share the traditional saag recipe here for me? I would also appreciate if you share some handy tips on the recipe and where I am going wrong. :coffee
     
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  2. Nijasav

    Nijasav IL Hall of Fame

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    arso Da Saag(Spinach), A well known world famous recipe, is the top on the list of punjabi Cusines when it comes to food and eating styles in punjab. Ask a punjabi about Spinach and he will jump of its feet with mouth watering over it. Well here is what you need to prepare the same in your kitchen.




    Serving : 4 Persons

    Ingredients:

    500gm Mustard Green
    2 cm of fresh ginger peices
    2 pieces of green chillies
    2 fine chopped garlic cloves
    2 table-spoon salt or as per taste
    2 table-spoon Ghee
    2 table-spoon Conrmeal

    Preparation And Proceedure:

    1:- First of all take the greens wash them and trim then chopp them finely.
    2:- Take a large pot to accomodate the chooped greens and add 2 cups of water with salt in it.
    3:- Cover the pot and let it cook for approx 15-20 min untill the chopped green is tender.
    4:- Once tenderly cooked, remove from the heat.
    5:- If excess water left in the pot drain it out in a sperate glass or cup, you will need that again.
    6:- Mash the green in the post with and also stir cornflour. After stirring place the pot again on the heat and let it heat for another 10-12 minutes.
    7:- Take a Pan and be ready for Saag Tadka, Put ghee in the pan and heat it little bit and then put ginger, garlic and chillies in.
    8:- Lightly fry in the pan and then take the contents of the pan and pour it in the pan.
    9:- Mix it well and your Saag is ready to be served.

    Read more: Recipe Sarson Da Saag
     
  3. ManuSethi

    ManuSethi Senior IL'ite

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    This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh home butter.
    Ingredients:


    • 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
    • 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
    • 2 green chillies
    • 1 tbsp grated ginger (or paste)
    • 1 tbsp grated garlic (or paste)
    • Salt to taste
    • 2-3 tbsps ghee (clarified butter)
    • 1 large onion grated
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp garam masala powder
    • Juice of 1/2 a lime/ lemon
    • 1 tbsp bengal gram flour/ maize flour
    Preparation:


    • Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
    • Mash the greens mix well to make a course paste.
    • In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
    • Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
    • Add the greens mix to this and stir till blended.
    • Garnish with a dollop of butter and serve
     
  4. cutemonster

    cutemonster Platinum IL'ite

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    hey jassi
    dont u add makki da atta?
    i think after the saag boils u should add makki atta. also in saag add bathu, methi ( if u like) , palak and even some coriander , it adds to the taste.
    also u should let the saag cook for long time , the more cooked and pakka it is the more tasty it becomes.
    i usually let it cook for 2 -3 hrs on slow flame.
    for tadka , do it like our traditional punjabi tadka and do it in desi ghee. it will be very tasty!!

    par yaar june wich saag kitho mil reha he?
    i miss punjabi sarso:(
     
  5. neetugtb

    neetugtb Silver IL'ite

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    Let me give a very simple and easy to make sarson da saag recipe that I learnt from my MIL.
    Cute monster is right, to 500 gm of sarson da saag, add 250gm spinach, 150 gm bathoo, 150 gm radish leaves + 3-5 green chillies as per your spicy tastebuds + 1.5" ginger+ 1 garlic clove + 2 big tomatoes. Pressure cook them for 5 min on sim after the whistle with salt + asafoetida. After it cools, puree it in the mixer. Now make tadka in dollops of desi ghee + cumin powder+garam masala, add saag to it, cook it for some time and serve with white butter. Trust me, it tastes even better on the second day!
     

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