Simple and easy Sarson da Saag Recipe by Yasmin | Regional Heritage Food (Recipe)

Discover the rich and traditional flavors of Punjabi Sarson da Saag with Yasmin's authentic recipe. This nutritious dish combines mustard greens, spinach, and spices for a hearty meal. Visit Regional Heritage Food for the full recipe and cooking instructions.

Traditional Punjabi Sarson da Saag Recipe | Yasmin | Regional Heritage Food

Introduction:

Sarson da Saag has deep roots in Punjabi cuisine, where it is traditionally prepared during the winter months. This dish is a symbol of Punjabi culture and heritage, often served during festive occasions and family gatherings. The use of mustard greens, spinach, and fenugreek leaves reflects the agricultural abundance of the Punjab region, making it a beloved comfort food.

Sarson da Saag, a quintessential Punjabi dish, is a flavorful stew made from mustard greens, spinach, and a blend of spices. Yasmin's recipe preserves the traditional essence of this beloved dish, offering a nutritious meal that is rich in vitamins and minerals. Often enjoyed with makki di roti (cornbread), Sarson da Saag is a staple in Punjabi cuisine, known for its earthy flavors and hearty texture.

Traditional Cuisine and Taste:

The dish combines the slightly bitter taste of mustard greens with the mild flavors of spinach and fenugreek leaves. The addition of corn flour and spices creates a creamy texture and a rich, aromatic flavor that is both comforting and satisfying.

Improved Recipe:

Ingredients

• Mustard Greens: 700 grams (washed and cut into pieces)

• Fenugreek Leaves: 2 cups (fresh and washed)

• Spinach: 300 grams (washed and chopped)

• Soybeans: 3 cups (washed and cut)

• Salt: 1 tbsp (or to taste)

• Garlic Cloves: 12

• Onions: 2 medium-sized

• Tomatoes: 2 medium-sized

• Ginger: 2 tbsp

• Corn Flour: 3 tbsp

• Red Chili Powder: 1 tsp

• Garam Masala: 1 tsp

• Dry Red Chilies: 12

• Turmeric Powder: ½ tsp

• Chopped Red Pepper: 1 tsp

• Coriander Powder: 1 tbsp

• Cumin: 1 tsp

Cooking Method

• Preparation:

  • In a clay pot, add spinach and 2 glasses of water.

  • Add soybeans, fenugreek, and mustard greens. Let it cook all day long to achieve the perfect flavor and texture.

• Cooking:
  

  • Once the greens have settled and reduced in the pot, add peeled garlic and salt. Cook on low heat for 2 hours.

  • Stir occasionally and monitor the water level. If there is too much water, increase the heat.

  • Traditional taste is best achieved by cooking in a clay pot, but a pressure cooker can also be used.

  • After 7-8 hours of cooking, remove the greens from the pot, separating the water.

• Grinding and Mixing:
  

  • Grind the cooked greens using a kitchen hammer and place them back in the pot.

  • Gradually mix in corn flour while stirring continuously.

• Tadka (Tempering):
  

  • Heat ghee in a frying pan. Add cumin seeds, finely chopped onion, dried red chilies, and ginger.

  • Grind tomatoes and add them to the pan. Then, add all the remaining spices.

  • Add the tadka to the saag and mix well.

• Serving:
  

  • Serve hot with makki di roti or your choice of bread.

Calories Information Per Serving Bowl:

• Approximately 200-250 calories per serving bowl.

Health Benefits and Precautions

• Sarson da Saag is a powerhouse of nutrients, rich in vitamins A, C, and K, as well as minerals like calcium and iron. Mustard greens and spinach are known for their antioxidant properties and ability to support immune health. However, individuals with thyroid issues should consume it in moderation due to the presence of goitrogens in cruciferous vegetables.

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