Sarson ka Saag Recipe (Authentic Punjabi Style)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (78)

Sarson ka Saag Recipe (Authentic Punjabi Style)

NUTRITION · PER SERVING240M COOK
CAL 6%·PRO 11%
CARBS 14G48% OF CAL
5G FIBER4G SUGAR5G OTHER
FAT 5G42% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional North Indian mustard greens dish with spinach and other leafy vegetables cooked until creamy. Peppery and pungent, it's typically eaten during cold winters with cornmeal flatbread.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 bunch mustard greens ((sarson))
  • ½ bunch bathua leaves ((chenopodium/goosefoot/melde))
  • ½ bunch spinach leaves ((palak))
  • 1 cup chopped radish leaves (- use tender leaves, (mooli ke patte))
  • 3 to 4 inches white radish root
  • 1 cup fenugreek leaves (- chopped)
  • 1 cup chopped onions (or 2 medium sized onions)
  • 1.5 cups chopped tomatoes (or 3 medium-sized tomatoes)
  • 2 inches ginger (- chopped)
  • 2 green chilies (- chopped)
  • 7 to 8 garlic (- medium sized, chopped)
  • ½ teaspoon red chili powder
  • 2 to 3 pinches asafoetida (or ⅛ teaspoon asafoetida powder (hing))
  • 2 to 3 cups water (or add as required)
  • 2 tablespoon maize flour (or fine cornmeal)
  • salt (as required)
  • ⅓ cup finely chopped onions (or 1 small to medium-sized onion)
  • 1 to 2 tablespoons oil (or ghee)
  • 2 cups cooked saag (or as required)
PREP
120M
SODIUM
329MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.