By Garima Johar
November 13, 2024
Sarso ka saag is a Punjabi classic. The winter season in most North Indian households is marked by preparing sarso ka saag and makki ki roti. Follow this recipe to make it at home.
1 bunch sarson 1/2 bunch bathua leaves 1/2 bunch palak 1 cup chopped radish leaves 1 cup chopped onions 1.5 cups chopped tomatoes 2 inches ginger, chopped 2 green chillies, chopped 7-8 garlic cloves, chopped 1/2 teaspoon red chilli powder 2-3 pinches hing 2-3 cups water 2 tablespoons makki ka atta For tempering: Ghee Cumin seeds Red chilli powder Garam masala
Wash and chop sarso, bathua, and palak.
Heat some ghee and saute cumin seeds, onion, ginger, garlic, and green chillies.
Add chopped tomatoes and cook. Mix in the greens, water, red chilli powder, and hing.
Add makki ka atta to thicken the saag and cook for a few minutes.
Make the tempering with ghee, cumin seeds, red chilli powder, and garam masala.
Pour the tempering on the saag and mix well. Serve hot with makki ki roti.