Winter Special Sarso Da Saag Recipe

Winters have started and seasonal veggies are ruling the 'sabzi mandi' these days. You must have found all sorts of fresh leafy vegetables in the market and finally, it's that time of the year when you get to savour some of the most famous recipes. Sarso Da Saag, Palak Curry, Undhiyu, Makai ki Roti, Hare Lehsun ki Sabzi, and Baingan ka Bharta are some dishes you can't let your hands be off!

The holiday season will bring in a lot of motivation for you to go to the market, get your hands on those dreamy green ingredients, and cook some soothing winter special recipes. Well, to make it easy for you, we have one famous winter recipe that you can make and bring an end to this beautiful year with a burst of flavours using our spices.

We have brought you the recipe for making the authentic sarso da saag at home!

Delicious & Simple Winter Special Sarso Da Saag Recipe

Punjab is well known for its homey dishes like Sarso ka Saag and makki ki roti, where the Sarso is straight from the farm. Many winter celebrations, including Lohri, feature dishes like Sarso ka Saag and Makki ki Roti. The Saag is created using a variety of greens, therefore it is said to offer various health advantages. The use of onions that are first crushed with the fist before adding is a delectable element that gives the saag a robust, pungent flavour. The saag is much more strong because of the addition of dried red chillies, garlic, and ginger.

To make sarso da saag at home, you will need the following ingredients. They are:

Prep Time: 25 mins

Cook Time: 15 mins

Serving: 4

Cuisine: Indian

INGREDIENTS

• 1 bunch of mustard greens – cleaned & sorted
• ½ bunch of bathua or a small bunch
• ½ bunch of spinach or a small to a medium-sized bunch
• 1 cup chopped tender radish greens
• 1 cup fenugreek leaves – optional
• 3 to 4 inches white radish root
• 2-3 inches of peeled and chopped radish
• 1 cup chopped onions
• 1 and a half cups chopped tomatoes
• 2 inches of ginger 
• and 1 whole medium size garlic

METHOD

1. Clean everything properly and make sure the dirt clung to the roots and leaves comes off.
2. Roughly chop all your ingredients and add them to a pressure cooker filled with water.
3. Spice-Up the ingredients using 2 chopped green chillies, Vasant Masala's Kumthi Kashmiri Powder, 3 pinches of Supreme Hing  (Asafoetida), and salt as per taste.
4. Now add more water if needed and close the lid.
5. Cook the veggies until they become soft and then let the pressure cooker cool down.
6. Open the pressure cooker and grind the softened veggies to a paste only when they have cooled down to room temperature.
7. Once you grind the veggies, add that to a kadhai and let it cook for some time.
8. Meanwhile, prepare your tempering. Add ghee or white butter with jeera, finely chopped onions and garlic. When you hear the cumin seeds pop, pour the tempering over the sarso gravy immediately. 
9. Voila, your dish is now ready! Enjoy!

This is an authentic recipe; however, you can add your touch to it. If you like extra spicy food, you can play around with the spices. You can add a pinch or two of Vasant's Classic Garam Masala to enhance the flavour of this dish.