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Sarson Aloo da Saag /Spicy Mustard greens With Potato


Sarson da saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. I did not follow the regular way of cooking this saag , I add little twist adding potato to it and lots of chilies and tomato to adjust slight bitter taste of mustard greens. It is also not smooth as the regular sarson da saag you are mostly acquainted with but a bit coarse. But with all this twist I assure you all you will not be disappointed by the make. It comes out wonderful and is very delectable in winter time. You can adjust the heat according to your choice but I am sure once you try this you will definitely going to love this awesome spicy winter delicacy.

Preparation time : 15 minutes
Cooking time : 25 minutes
Serves :  4 to 5 

Ingredients :
4 bunch fresh sarson ka saag / mustard greens  
1 big potato boiled 
2 tomato  chopped 
2  onion chopped 
8  to 9  cloves garlic
5 to 6 green chilly or to taste
1 tsp  red chilly powder or to taste 
½  tsp turmeric powder 
1 tsp amchoor powder/ dry mango powder 
1 tbsp  besan / bengal  gram powder
½  tsp whole jeera/cumin seed
½  tsp meethi seed / fenugreek  seed 
1 tsp kasoori meethi  
1 bay leaves 
1 whole dry red chilly broken in to halves
¼  tsp sugar 
½  tsp garam masala  powder
2 tbsp butter 
6 tbsp  mustard oil / vegetable oil/ olive oil
Salt to taste 


Methods of Cooking : 
Finely chop the fresh leaves and soft stems of mustard greens. Wash and blanch a little and keep aside. Now in your blender take chopped tomato, onion , garlic, green chilly, red chilly powder, salt, sugar and make a coarse paste. Take the boiled potato add a pinch of salt, 1 tbsp butter and besan . Coarsely mash the poatao . Keep aside. Now heat oil in a pan. Add bay leaves , whole dry red chilly, cumin and fenugreek seed. When the seed start to splutter. Then add kasoori meethi. Then add the the spicy tomato paste. Stir and fry the masala till oil comes out. Then add the blanched mustard green . Mix well and fry the greens with the masala for 5 to 6 minutes. Then add butter added coarsely mashed potato . Mix well the green and the masala with the potato. Now add 1 ½ cup of warm water. Let it come to boil. When the gravy becomes semi thick add 1 tbsp butter ( you can add more if you wish) and garam masala powder. Mix well. Put off the flame and serve hot with makke ki roti ( corn bread) or simple chapati, paratha or bread. Yummy spicy sarson aloo da saag is ready to relish.




Happy Cooking!

Comments

  1. Thanks for sharing this useful information.It is very helpful information for Indian Cuisine. This is the nice Blog.I will really try join it.

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