Punjabi Sarson ka Saag, served with Makki ki roti, is a classic North Indian winter favorite. This traditional saag, packed with flavor and nutrition, is a comforting and hearty meal. Learn how to make authentic Sarson ka saag with my mom's perfect recipe.Full Recipe: https://pipingpotcurry.com/sarson-ka-saag/INGREDIENTS 370 grams Mustard (Sarson), finely chopped, leaves and soft stems, 2 bunches 250 grams Mixed Greens (bathua, spinach), finely chopped 2 small Turnip or Radish, peeled, rinsed, and cut into small pieces, about 65 grams 2-4 Green Chili Pepper, optional, adjust to taste* 1/3 cup Water (use 1 cup for stovetop pot method) 1 teaspoon SaltTempering 2 tablespoons Ghee or Butter, or use oil for vegan 1/8 teaspoon Asafoetida (Hing) 2 Dried Red Chili Whole 1 1/2 cup Onion, finely chopped 1 inch Ginger, grated 8 cloves Garlic, minced or finely diced 1 Tomato, diced, about 100 grams 2 tablespoons Corn meal (Makki ka aata), fine ground, also called maize flourSpices 1/2 teaspoon Red Chili powder, optional 2 teaspoon Coriander powder (Dhaniya powder) 1/2 teaspoon Cumin PowderSecond Tempering 1 tablespoon Ghee 3 cloves Garlic, chopped 1/8 teaspoon Red chili powder, optional, for colorLike, comment, and share! Be sure to subscribe for more free recipes. If you make this recipe, tag us with @pipingpotcurry. We love to hear about and see your success stories! Instagram - https://www.instagram.com/pipingpotcurryFacebook - https://www.facebook.com/pipingpotcurryPinterest - https://www.pinterest.com/pipingpotcurry/Tiktok - https://www.tiktok.com/@pipingpotcurry/
