Punjabi tradition is full of various different dishes that have ‘tadkas’ involved in their making. Sarsoon Ka Saag being one of the favourite dishes for winter, here’s a simple guide to go by, helping you easily make one at home!
Easy Guide-
- Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.
- In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.
- Cover the pressure cooker and cook for 6 to 7 minutes or more on medium-high heat.
- If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.
- Pour the greens along with the stock and maize flour in a blender. Blend till smooth.
- In another deep pan or in the same cooker, pour the pureed greens.
- Simmer for a good 25 to 30 minutes on a low heat stirring at intervals.
- In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.
- Add the chopped onions and saute them till light brown on medium-low heat.
- Add the prepared saag. Stir and simmer for a couple of minutes.
- Stir occasionally when the saag is simmering.
- Serve sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle.
- Top the saag with a dollop of white butter and serve with Makki di Roti. Also serve a few jaggery cubes by the side.
- For a vegan saag, omit to add white butter or use vegan butter.
- Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerator. You can also freeze it for a month.
When ready to serve, remove the quantity you need from the refrigerator and temper it with the required amount of oil and onions.