Sarso Ka Saag is essentially the most loved recipe in Punjabi cusine.
Primarily made in winters, sarso has its own unique taste and is loved with makki ki roti on the side; oh and don’t forget some onions. For me saag is incomplete without these two things. And on top of it all it should be slathered with lots of ghee.
I did a few few years back where I shared a great tip on how to make thin makkai roti. Check???
Directions to make Sarso ka saag-
2 bunch sarso
1 bunch palak
12-15 clove garlic
2-3 big tomatoes pureed
2 large onions roughly chopped
1 inch ginger grated
Salt as per taste
Red chilli powder(you can also replace with green chillies)
Clean the sarso and palak. Wash them well to remove all the dirt.
Now in a pressure cooker boil together sarso, palak, garlic & onion for one whisle, then simmer for 10 mins. Let the steam fizzle out on its own. Blend this mix into a smooth puree.
This puree can be store in freezer for upto a month(thats the max time I have stored it and used). Just make sure to freeze in usable portions as once thawed you cannit refreeze it.
So for the tadka take heat some ghee in a pot(preferably not non stick- use any steel or allumninum).
Add the grated ginger and pureed tomatoes. Cooked down the tomatoes until they become pastey. Now add salt and red chilli powder as per taste.
Pour the pureed mix. Cook on slow gas for about half and hour. Now it depends on your taste how much you wanna cook down.
Serve with makki ki roti and onion salad.
Some other Indian vegetarian meal plate ideas?
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