Authentic Sarson ka Saag Recipe – Pakistani Style
Sarson ka Saag is a cherished Pakistani dish made from mustard greens, often enjoyed during the winter season. This hearty and nutritious curry is known for its robust flavors and is perfectly complemented by Makki ki Roti (cornbread). Let this traditional recipe warm your soul and transport you to the flavors of Pakistan.
Ingredients
🌿 2 kg Mustard leaves, Sarson ka saag
🌿 0.5 kg Fresh goosefoot leaves, Bathuwu saag
🌿 0.5 kg Spinach, Palak
🚰 2 liters Water
🌶️ approx. 1.5 cups Whole green chilies, adjust to taste
🧄 10-12 Garlic cloves, peeled
🧈 1 cup Desi ghee
🥄 3 tbsp Fresh ginger garlic paste
🌶️ 3 tbsp Chopped green chilies
🧂 2 tsp Salt, or adjust for personal preference
🌶️ 1.5 tsp Chili flakes, optional
🧈 1 piece Butter
Instructions
1- Prep the Greens:
- Thoroughly wash and finely chop 2 kg of mustard leaves, 0.5 kg of goosefoot leaves, and 0.5 kg of spinach.
2- Cook the Saag:
- In a large stainless steel pan, add the chopped mustard leaves, goosefoot leaves, and spinach.
- Pour 2 liters of water into the pan.
- Add approximately 1.5 cups of whole green chilies and 10-12 peeled garlic cloves.
- Cover and cook on medium heat for 2-3 hours or until the greens are tender and the water has significantly reduced.
3- Mash the Greens:
- Use a Black & Decker chopper if available, or a traditional wooden masher (ghotna) to mash the softened greens into a smooth paste. Set aside.
4- Tempering the Saag:
- In a clean Borneomax stainless steel pan, heat 1 cup of Desi ghee.
- Add 3 tbsp of ginger garlic paste, frying until it turns light golden brown.
- Introduce 3 tbsp of chopped green chilies, frying for another 1-2 minutes.
- Season with 2 tsp of salt and 1.5 tsp of chili flakes, continuing to fry for an additional minute.
5- Combine and Cook:
- Add the mashed saag to the tempering mixture, stirring well.
- Cook for 4-5 minutes, allowing excess moisture to evaporate and the ghee to rise to the surface.
- Place a piece of butter in the center, cover, and let it melt for about 5 minutes before serving.
Prep Time: 2-3 hours
Cook Time: 7-10 minutes
Total Time: Approximately 2 hours 15 minutes to 3 hours 15 minutes
Servings: 8-10 servings
Equipment: Large stainless steel cooking pan, Black & Decker Chopper (0.5L capacity), Borneomax stainless steel pan for tempering, Wooden spoon/spatula, Colander/Strainer, Traditional wooden masher (ghotna) (optional)
Nutrition Facts (per serving):
- Calories: Not specified due to variable portion size
- Proteins, Fats, and Carbohydrates: Unable to be accurately specified from available ingredients
Cooking Tips
- Adjust the quantity of green chilies based on your heat preference.
- Mashing the greens thoroughly is crucial for achieving the right texture.
- Pre-make the saag and freeze portions to save time, adding fresh tempering when ready to serve.
- Ensure the tempering ingredients are perfectly golden brown to build a robust base flavor.
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Cooking with Asifa: https://www.youtube.com/@CookingwithAsifa
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Authentic Sarson ka Saag
