Best Ever Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag

Sarson Ka Saag | Sarson Da Saag Recipe

Punjabi Sarson Ka Saag

Sarson ka saag is a quintessential Punjabi dish and one of the must-try dish of chilled winters. Mustard greens or sarson ka saag are normally available only during winter season. So in winters I try to make them as many times as possible. I just love all green leafy vegetables. Spinach, fenugreek, radish leaves, mustard greens, bathua or pigweed, amaranth leaves and so on all have their own flavors but they are equally delicious. Well, green leafy vegetables are full of nutritions. They are low in fat and low in carb. Mustard leaves are full of Vitamin K, Vitamin A, Vitamin C. The high anti oxidants will keep your skin healthy. So moreover for good and healthy skin, green leafy vegetables are real boon of nature.

Benefits of Mustard Greens:

  • It’s high in anti-oxidants
  • Detoxifies liver and blood
  • Decreases bad cholesterol
  • Lowers risk of heart disease and cancer

So these are just a few of the large list why one should eat these mustard greens.

Sarson Ka Saag And Keto Diet

Well, And the good news is that this sarson ka saag is perfect for keto diet. Since in keto diet indefinite amount of green vegetables are allowed with some fat as well, you can definitely add this keto friendly sarson ka saag recipe to your diet menu. These green vegetables are zero in carb and high in fiber, hence highly recommended in diet. Only thing to take care is reduce amount of coconut you will use for this keto sarson ka saag recipe.

How to Make Sarson Ka Saag

how to make sarson ka saag
Punjabi Sarson Ka Saag

Sarson ka saag is prepared by mixing some other leafy vegetables like spinach and bathua (pigweed). Normally the taste of sarson leaves is slightly bitter. So to balance the taste, I have added spinach leaves, bathua or pigweed leaves along with mustard leaves. You can also add radish leaves, methi or fenugreek leaves to the mixed greens. The taste of all green leaves is so divine when they are cooked together. It’s always kind of mixed saag as apart from mustard leaves or sarson ka saag we add other green leafy vegetables to it.

Authentic Sarson Bathua Palak Saag

While cooking this dish, the main time consuming part was cleaning and chopping. If you will see in restaurants, the saag is normally a pureed one. But I never puree it. So in that case we have to fine chop them so that there won’t be any larger chunks and they can be easily mashed with laddle or manual blenders. You can chop them with food processor or chopper as well.

Keto Sarson ka saag recipe

These greens need to be cleaned properly as they have lots of dirts and soil on leaves. So take a large vessel filled with water. Soak the leaves and leave for 2 – 3 minutes so that the dirt will settle down at bottom. Remove them to another clean vessel. Repeat this for at least 3 times.

Palak Sarson Bathua ka saag

Sarson ka saag is best combined with makke ki roti. It’s a heavenly combination infact. However I have made tandoori roti with this saag and this was also a great combination I must say. You can add variation to this authentic sarson ka saag by adding extra paneer cubes or potato cubes.

Different Methods of Preparation of Sarson ka Saag

  • Different people prepare this in different ways. I have seen in many places, they boil the leaves with onion, garlic, ginger, tomatoes and then add tampering to it. But I do make it in a different way. I have sauteed the onion and garlic first and then added green leaves and spices. Pressure cook for 2 whistles.
  • You may roughly puree the cooked mixture. But I have not pureed them.
  • After it’s done, add corn flour or makke ki atta to the cooked saag. This will enhance the consistency. I have added roasted gram flour. you can also add whole wheat flour.
how to make authentic Sarson ka saag

If you like this recipe also read our other food from North Indian cuisine like Dal Makhani, Gatte Ki Sabzi, Matar Paneer, Paneer Tikka Masala, Lauki Kofta.

Sarson ka saag
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Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson saag is an easy and delicious dish. This is best paired with makke ki roti. This is prepared along with other green leafy vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Course: Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Leafy Vegetables, Low-carb Recipe
Servings: 4 People
Author: daintykitchen

Ingredients

  • 2 bunch sarson / mustard leaves
  • 1 bunch palak / spinach
  • 1 bunch bathua
  • 1 large Onion
  • 10 Garlic pods
  • 2 tbsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 inch Ginger minced
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 2 tbsp ghee/ butter

Instructions

  • Wash all the leaves thoroughly 2 - 3 times. Then chop it finely.
    Palak Sarson Bathua ka saag
  • Heat oil in pressure cooker. Add cumin seeds and let it crackle. Add chopped garlic and chopped onion and saute till translucent.
    Sarson ka saag
  • Then add all dry spices and mix well. To avoid burning of spices, add little water to it.
  • Season with salt. Add washed chopped green leaves. Add 1 cup water and close lid of cooker. Cook for 2 whistles. Then turn off gas and wait till pressure released.
    Sarson ka saag
  • Once lid opens turn on the gas and cook on low flame. At this point, add roasted gram flour or corn flour. Mix well using a laddle.
    Sarson ka saag
  • Cook for another 5 minutes. In the end if you wish, add extra tampering of chopped garlic and red chili powder with ghee. Serve hot with roti & extra tsp ghee on top of it.
    authentic Sarson ka saag

Notes

  • If you have methi, or radish leaves then add that also.
  • Clean the leaves properly and wash 4 - 5 times to remove the dirt.
  • If you want to puree, then chop it roughly. Otherwise chop finely.
  • Add corn flour or gram flour or wheat flour to after lid opens. To avoid any lumps, mix the flour with 2 - 3 tbsp water and mix well.
  • I dry roast gram flour before adding it to the prepared saag. Then cook on slow flame.
  • This is vegan sarson ka saag recipe. If you are on Keto diet, just avoid adding onion or add in limited quantity.
  • If you want you can serve with 1 tsp fresh cream for that extra richness.
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Home Made Dum Aloo in Restaurant Style

Dum Aloo

Home Made Dum Aloo in Restaurant Style

Dum Aloo

Dum Aloo is a delicious preparation of potatoes. This is easy to prepare and a mild rich dish. This dum aloo is different from Kashmiri dum aloo.

Potatoes plays very important role in our Indian cooking. This is one of the most loved vegetable starting from kids to adults. However because of the high carb factor this is not recommended for diabetic patient. Well it has many health benefits also. Especially given to kids who wants to gain weight. This is a rich source of potassium.

When we make aloo or potato dishes, its prepared in many ways and the preparation method varies from each other and so also the taste. If you will read the Kashmiri Dum Aloo, its completely different from this North Indian Style Dum Aloo. Again on fasting days in India, many places they make Aloo Tomato which is a light gravy dish and without no onion & garlic in this. So that’s how it’s different and superbly delicious. The gravy in this recipe is normally thick, smooth and with a creamy texture because of the cashew nuts added. This is a vegan dish. You can also add almonds along with cashews.

Again it’s cooked in combination with almost all vegetables, like Aloo Gobi, Aloo Matar, Aloo Tomato, Aloo Bhindi, Aloo Parwal, Aloo Baingan, Aloo Simla etc etc. Its added in biryani, tehri or pulao for additional taste. Its stuffed inside breads to make sandwiches, bread rolls, bread pakoda; stuffed in side flat breads Aloo paratha. The list is so long. Its such a versatile vegetable. It gives a completeness to our appetite. Don’t really know why. But the sad part is it promotes weight gain when you eat in excess. So those who love to be in shape have to keep their potato love away 🙂

If you love potatoes you will love these recipes too:

  1. Bombay potatoes in 10 minutes.
  2. Kashmiri Dum Aloo
  3. Mix vegetable stir fry

Lets make this rich and delicious Restaurant Style Dum Aloo at home.

Home Made Dum Aloo in Restaurant Style

Baby potatoes are cooked in rich onion and tomato gravy.
Prep Time10 mins
Cook Time20 mins
Total Time50 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 5 tbsp Oil
  • 500 gms Baby potatoes boiled & peeled
  • 3 Medium Onion
  • 6 Garlic pods chopped
  • 1/2 inch Ginger chopped
  • 1 tejpatta (bay leaf)
  • 1/2 inch Cinnamon stick
  • 5 cardamom (small)
  • 5 Cloves
  • 8 - 10 Black pepper
  • 2 medium Tomatoes
  • 3 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp kasurimethi roasted and crushed
  • 1 tbsp Coriander leaves chopped
  • 1/2 tsp Aamchur Powder/ Dry Mango Powder

Instructions

  • Boil baby potatoes for 2 whistles. Peel the skin and poke with a toothpick. Add 1/2 tsp chilli powder and a pinch of turmeric powder and keep aside for 10 minutes. (Optional)
    Dum Aloo
  • Heat 5 - 6 tbsp oil in a pan. shallow fry the boiled and peeled baby potatoes. Keep aside on paper napkin to get rid of excess oil.
    Dum Aloo
  • In rest of oil, add cumin seeds, cloves, cardamom, cinnamon, bay leaf,garlic, ginger and saute for 1 minute.
  • Add chopped onion and saute till translucent. Add in cashews and saute for another minute. Turn off gas and cool them. Grind to a fine paste.
    Dum Aloo
  • Heat 1tbsp oil. Add red chilli powder. After 15 - 20 seconds add onion paste and mix well. Add coriander powder and turmeric powder. Mix well. Cook till the paste leaves oil from surrounding. Add tomato puree and salt. mix well.
    Dum Aloo
  • Cook for another 2 - 3 minutes on medium heat. Add dry roasted kasuri methi. (Crush them with palms before adding). Add in shallow fried potatoes to the pan.
    Dum Aloo
  • Add 1 cup water and let it simmer for some time. Add finely chopped coriander leaves and mix well. Turn off heat in next 2 minutes or desired consistency. Add aamchur powder and stir.
    Dum Aloo
  • This dish comes with thick gravy. So don't add more water to the gravy. Turn off gas and serve this with poori, paratha or rice.
    Dum Aloo

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15 minute Low-carb Vegan Cauliflower Fried Rice

Low-carb Vegan Cauliflower Fried  Rice

Cauliflower fried rice
Cauliflower fried Rice

This low carb vegan cauliflower fried rice is one easy and healthy alternative to rice grains. This recipe is completely vegan, gluten free and one of the easiest recipe you will find. You can use frozen riced cauliflower for this or if available in market then make them fresh at home. Read my recipe of how to make cauliflower rice or riced cauliflower.

I will brief it here also. Take large perforated grater. You can use food processor as well. Clean them thoroughly. Then pat dry them with kitchen towel. Else air dry this for some time. Then grate with help of grater on a chopping board or dry plate. This is called as riced cauliflower. Basically when you will grate with large holes/ perforations of grater, it will give grainy and rice like shape to the cauliflower. That’s why its called as cauliflower rice. And how much time you need to make this riced cauliflower? Hardly 10 minutes or say even less than that.

If you are on diet and don’t want to eat rice then this is one of the best substitute for this. This is super easy. If I’m not wrong to prepare for 4 servings, it won’t take more than 15 – 20 minutes (20 minutes if you are going slow). Again you can prepare them in Asian style or Mexican style or the basic Indian Style. This is healthy, low carb dish.

Lets make this Low Carb Vegan Cauliflower Fried Rice.

Low-carb Vegan Fried Cauliflower Rice

This is an healthier alternative to regular fried rice. Grated cauliflower rice is sauteed with vegetables to make this yummy recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Dish, Rice & Biryani
Cuisine: Asian, Indian
Keyword: Easy Less than 30 minutes Recipe, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 Large Cauliflower
  • 1 Onion
  • 8 Garlic pods minced
  • 2 tbsp Spring Onion
  • 1/2 cup Carrot Chopped
  • 1/2 cup Green Beans
  • 2 Green Chilli
  • 1 tsp Chilli Sauce (Red)
  • 1/2 tsp Salt
  • 1 tbsp Soy Sauce
  • 2 tbsp Vinegar

Instructions

  • Make Cauliflower rice.
  • Heat oil in a pan. Add garlic and saute till fragrant. Add chopped onions. Add green chillies. Saute till onions are translucent.
  • Add chopped carrots and beans. Cover with a lid and cook for 1 minute.
  • Then add cauliflower rice to it and season with salt and black paper. Cook on medium low flame till the rice starts to soften. Don't over cook. We need that slight crunch in them. It will not take more than 2 minutes.
  • Then add soy sauce and vinegar. Toss them well. Cook for 2 minutes more on high flame. Stir occasionally.
  • Turn off the gas when the cauliflower is cooked. Add onion greens and serve hot.
    Fried Cauliflower rice
  • Cauliflower Rice
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Low Carb Creamy Mushroom Soup

Low Carb Creamy Mushroom Soup

Monsoon and hot soups!! what a divine combination. I must say this soup is my all time favourite now. I would love to make this luscious creamy mushroom soup very often. Read my other soup recipe here.

In western part of India monsoon has arrived with drizzles and heavy showers accompanied with chilled wind, cold weather. Like we need some cold food to beat the heat of hot sunny summers, our body crave for hot beverages and some crispy fritters to accompany the fizzy weather. In this damp and moist weather germs and bacteria also breeds rapidly. Research has shown that our immunity system tend to be low in monsoon & makes us susceptible to diseases like cold, flu and digestive tract infection which are very common diseases associated with monsoon. Intake water carefully as these are the place where germs develop and so are the diseases. For this reason I say a strict no to any outside food especially street foods.

So to stay strong we need to develop healthy food habit for this monsoon. And to break the stereotype food habit of hot tea & coffee & fritters, why not welcome this monsoon with some healthy and flavorful piping hot soups. Soups are nutritious, keeps you full for longer. Also as these are light so easily digestible and helps in reducing inflammation and stomach flatulence.

This creamy low carb mushroom soup is perfect for this monsoon. Rich with nutrition this soup is super easy to make and flavorful with its earthy look & taste. I never knew this mushroom soup would taste so insanely delicious while preparing.It has flavors of garlic and chilli for that spiciness, curd, pepper, natural mild sweetness from mushroom and onion, everything well balanced made this a perfect recipe. To make it little creamy I have added 1/4 tsp whole wheat flour which is better than all purpose flour. You can add almond flour also to it. A pinch of flour and 2 tbsp of milk made it more creamy. I have replaced heavy cream with beaten curd. If you are vegan then use soy milk and vegan curd for the recipe. If you are following Keto diet then add heavy cream and butter for this recipe.

Its a super easy and 3 step recipe:

I. Chop and saute mushrooms, onions, garlics. Sprinkle flour and water/ milk to simmer.

II. Blend to a smooth puree. Add seasoning (salt & pepper).

III. Simmer to get right consistency. Garnish & Serve

Interesting!! lets make this super healthy creamy earthy mushroom soup.

 

Low Carb Creamy Mushroom Soup

Mushroom is sauted with onion and garlic. Then pureed and simmered to make this recipe.
Prep Time5 mins
Cook Time10 mins
Total Time25 mins
Course: Soups, Weightloss Recipe
Cuisine: American, Asian, Indian, Italian
Keyword: Healthy Soups, Low-carb Recipe
Servings: 2 People
Author: daintykitchen

Ingredients

  • 1 tbsp Oil
  • 8-10 Mushrooms Washed and chopped
  • 4 - 5 garlic
  • 1 Green Chilli
  • 1/2 tsp Black Pepper Powder
  • 1 tbsp Beaten curd/ Fresh cream for garnishing
  • 1/4 tsp Salt
  • 1 medium Onion Diced

Instructions

  • Wash and chop the ingredients. Heat oil in a pan. Add minced garlic and onions. Once onion is translucent add chopped mushrooms and saute for 2 minutes. Remove 4- 5 pieces for garnishing.
  • Add 1/4 tsp flour and saute for a minute. Add water & milk here and let it simmer and get cooked in this liquid.
  • Once mushrooms are soft and well cooked turn off the gas and blend to a smooth puree using a hand blender. If using normal blender then cool the mixture completely before grinding. To make it spicy I have added 1 green chilli to the blending jar along with mushroom. This is optional you can skip adding green chilli.
  • Heat the puree again in the pan. Season with salt and pepper. Bring it to a boil and adjust thickness of soup.
  • Turn off gas and serve hot with swirl of beaten curd. Garnish with chopped coriander leaves and few sauteed mushroom pieces.

Notes

  • If you are using regular mixer grinder, then cool the mushroom mixture completely before blending else it will burst with hot air pressure.
  • For spiciness you can use green chilli or black pepper or cayenne pepper.
  • Add almond flour for healthier option.
Happy cooking friends. Try this recipe and share your feedback below in the comment box.

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Sabudana Khichdi

Sabudana khichdi, commonly known as sago khichdi is an Indian dish made from soaked sabudana or tapioca pearls. It is a fasting food which is prepared during fasting like Navratra, Sankashti etc. This is a staple food in western part of our country. Apart from fasting food this is an easy to make snacking option. The main part is soaking the pearls in right way. I prefer soaking it over night or minimum 4 – 5 hours for better taste.

Read other sabudana recipes like sabudana vada, sabudana chivda for fasting, sabudana thaalipeeth, sabudana kheer etc.

If you are looking for more dishes for fasting then check out Dahi Aaloo, Aaloo Tomato, Shinghade Ki Puri, Kuttu Ki Tikki, Kuttu ke Pakode, Shinghade ki pakode, Sama Rice Kheer, Sama Rice Khichdi etc.

This is vegan and gluten free recipe. Ground nuts and potatoes are main ingredients apart from sabudana.

The method I’ve mentioned here is typical Maharashtrian method of Sabudana Khichdi as I came across this dish in Maharashtra. Sabudana khichdi is heavy for tummy and one serving will keep you full for 4 to 5 hours. Generally its served with curd or sweet curd. I don’t use some other ingredients like curry leaves, coriander leaves. So I have skipped them in the recipe. You can add if you eat them on fasting days.

Sabudana is full of carbohydrate and energy and hence a great food option for toddlers and kids. My kid love this sabudana khichdi. So when I prepare for him I skip green chillies. For toddlers you can prepare sweet porridge from sabudana. This is a full of carbohydrate and hence is a source of energy and one of the best food for kids.

So lets make this traditional Maharashtrian style sabudana khichdi.

Sabudana Khichdi

Sabudana Khichdi is a staple fasting food and familiar in western part of country. This recipe is made by soaking sabudana and stir frying it with potato and peanuts. Serve with sweet curd.
Prep Time10 mins
Cook Time15 mins
Total Time4 hrs 25 mins
Course: Breakfast, Evening Snacks
Cuisine: Indian
Servings: 2 People
Author: daintykitchen

Ingredients

  • 2 Potatoes Boiled & Diced
  • 1/2 Cup Sabudana Soaked for 4 - 5 hrs
  • 1 tsp Cumin seeds
  • 1 tsp Rock Salt
  • Green Chilli – 1 – 2 finely chopped
  • 3 tbsp Peanuts

Instructions

  • Dry roast the peanuts on medium flame. Remove from heat and allow them to cool. Then grind 2 tbsp peanuts to coarse powder. You can use rolling board and pin for this.
  • Soak the sabudana for 4 - 5 hours or over night. Then remove excess water with help of colander. Add 1/2 tsp salt to the soaked sabudana and mix them well.
  • Heat 4 - 5 tbsp oil in a pan or kadai. Add cumin seeds to the hot oil and let it crackle. Add chopped chillies and diced potatoes. If using raw potatoes then cover the pan with lid for 5 - 7 minutes till its cooked. Add rest 1/2 tsp salt to potatoes.
  • Once potatoes are cooked properly, add the soaked sabudana and crushed peanuts and mix well. Add rest 1 tbsp roasted peanuts to it as well. Add chopped coriander leaves and saute for 2 minutes.
  • Serve with sweet curd.

Notes

Try this recipe and share your feedback.
Happy Cooking Friends 🙂
 

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