7 Quick Tips to Make Perfect Sarson Ka Saag Every Time

Sarso ka saag is a favorite dish when the cold weather arrives, and we are here to share the secrets to making it delicious! Mustard greens drizzled with creamy white butter, paired with exquisite makki ki roti – talk about a flavor explosion! This Punjabi classic is not only a taste bomb, but it is also a powerhouse of nutrition thanks to the potent mustard greens. Now, let’s address the elephant in the room – making sarson ka saag is not a walk in the park for everyone. Many people find this a daunting task, especially if you are a novice in the kitchen. But don’t be afraid! If you are planning to relish the taste of sarson ka saag this winter, we bring you the perfect tips to make Punjabi sarson ka saag at home. Yes, even if you’ve never stepped foot in the kitchen, you’re in for a treat – no mistakes allowed!

Read also: 6 surprising reasons red greens deserve a spot in your winter diet

Here are 7 quick tips to make perfect sarson ka saag every time:

1. Selecting the Right Ingredients:

To start your journey, gather fresh mustard greens, spinach, and bathua (if available). Select tender leaves to ensure a smooth texture. The pungent flavor of the mustard greens blends harmoniously with the softness of the spinach, creating a symphony of flavours. Don’t forget to add ginger, garlic, green chillies and some tomatoes to the mix for the perfect balance.

2. Prepare like a professional:

Start by washing the greens thoroughly to remove any dirt or impurities. Chop them finely for ease of cooking and to ensure a velvety consistency in your greens. A pro tip: add a pinch of salt while boiling to retain the bright green color of the leaves.

3. Pot matters:

Mustard greens demand the right vessel. Use a sturdy pot that can withstand slow cooking. The taste of tradition is achieved when you let the greens simmer to perfection. A heavy-bottomed pot is your ticket to the velvety texture that makes this dish famous.

4. The Art of Slow Cooking:

Sarson ka saag is a dish that rewards patience. Slow cooking is the key to highlighting its rich, earthy flavor. Use a pressure cooker or deep pan and let the ingredients boil together. The longer they dance in unison, the better the greens taste. As the greenery breaks down, their essence transforms into a joyful amalgamation.

5. Tempering:

Heat ghee in a separate pan and add cumin seeds, chopped garlic and green chillies. Let this aromatic blend soak in, releasing a scent that will make your kitchen feel like a spice paradise. Pour this tadka over your boiling saag and watch the magic happen.

6. Corn Bread – Perfect Companion:

No Sarson Ka Saag experience is complete without its partner in crime – Makki ki Roti. Making these cornflour discs may seem daunting, but don’t be intimidated, because simplicity is the key. Knead the dough with warm water, roll it into bite-sized portions and pat them into flat circles. Cook on hot pan until golden brown spots appear. The rustic charm of makki ki roti complements the saag perfectly.

7. Decoration:

As your kitchen becomes a haven of charming aromas, get ready for the final touch – decoration. Drizzle ample amount of ghee on top, which will add a wonderful richness to your creation. If you’re feeling adventurous, sprinkle a little garam masala for extra flavor. A pat of fresh butter is the crowning glory that transforms your Sarso Ka Saag into a culinary masterpiece.

Read alsoWhy is Bathua Saag important in winters: Know its benefits from weight loss to hair growth.

In conclusion, making sarson ka saag is not just about cooking; It is a journey that takes you through Punjabi traditions. With these quick and easy tips, even a novice in the kitchen can enjoy preparing this winter dish. So, roll up your sleeves, tie on that apron, and let the magic of mustard greens unfold in your kitchen!