Sarson Ka Saag
A culinary staple of the Indian subcontinent, sarson ka saag is a beloved winter delicacy. It not only boasts an abundance of f lavour but also nutritive value. The heart of this dish lies in the mustard greens, a nutritional powerhouse packed with vitamins, minerals, and antioxidants . High in fibre, protein, and vitamins C and K, sarson ka saag is a rich source of iron, folic acid, and manganese, essential nutrients for overall health. Its anti-inflammatory properties and high potassium conten
Nutrition Snapshot
Health Condition Suitability
Quick guidance based on this recipe's ingredients and nutrition profile. Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.
Ingredients
Main Ingredients
- 150.0 g Mustard Leaves ( sarson )
- 50.0 g Spinach ( palak )
- 25.0 g Bathua
- 2.0 clove Garlic
- 0.5 Green Chilli (1/2 chilli (or as per taste)
- 5.0 g Ginger
- 10.0 g Makki ka atta *
- Salt (to taste)
- 20.0 g Onion
- 0.5 Green Chilli (1/2 chilli)
- 0.5 tsp Red Chilli Powder
- Asafoetida ( hing ) (a pinch)
For Tempering
- Ghee (for tempering)
Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.
Method
- Clean (remove hard stems) and wash sarson , bathua and palak thoroughly.
- Chop garlic, ginger and green chilli finely. Put all the ingredients (except the ones for tempering), along with salt and pressure cook for 5-10 minutes.
- Blend well with the wooden churner. Add a sprinkle of corn atta intermittently while re-cooking the saag on low fire. Simmer for about 10 minutes (stirring it all the time).
- In a separate vessel, heat oil. To the hot oil add hing , finely chopped onion and green chilli, and fry to a golden brown colour.
- Add red chilli powder and add to the saag . Serve hot.
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