The green leafy vegetable is perfect for health, and they are a good source of iron, minerals and vitamins, zinc. Most of the green vegetables are produced during winters like spinach, methi, bathua (chenopodium), amaranth leaves and mustard leaves. All of these veggies are full of nutrients, and not only this, but it also tastes yummy.
In the Punjab region of India, a particular dish is prepared with the mustard dish, and now it is popular in the whole of India. The dish is Sarso ka saag; it is prepared with mustard leaves, amaranth leaves, butter, ghee, spices and seasonal vegetables.
This dish helps in Boosting immunity, improves heart health, eyes health and also good for skin and controls metabolism. So, scroll down for the sarso ka saag recipe.
Per serving contains 64kcal
- Carbohydrates 17g
- Proteins 8g
- Fat 40g
Ingredients For Sarso Ka Saag
• 6 cups mustard leaves, chopped
• 1 cups amaranth leaves
• 1 ½ cups chickpea leaves
• 2 turnips, chopped
• 1-inch ginger, thick sliced
• 2-3 garlic cloves
• 2 tbsp white butter
• 1 green chilli
• ¼ tsp red chilli powder
• ¼ tsp turmeric powder
• Water as requires
• Salt to taste
For Tempering
• 2 tbsp white butter
• 1/4 cup ghee
• 1tbsp cumin seeds
• 1 dry red chilli
To Serve
• Onion
• Jaggery
• 2 tbsp white butter
Method Of Making Sarso Ka Saag
1. In a pan add mustard leaves, amaranth leaves, chickpea leaves, chopped turnips, ginger, garlic, white butter, green chilli, salt, red chilli powder, turmeric powder and mix well.
2. Add water and cook for about 2 hours on low flame.
3. After 2 hours, remove it from the flame and churn well with the churner.
For Tempering
1.Take a heavy bottom pan add to it some ghee and heat it, add red chilli, cumin seeds and let it splutter.
2. Now add garlic and sauté well, until they turn translucent.
3. Add prepared saag and mix well.
4. Bask butter on top of it.
Serve the sarso ka saag makki ki roti with onion, butter, jaggery and.