How To Make Sarsoo Saag 🥗 Sarsoo Ka Saag Bnanay Ka Triqa

Sarson ka saag is a popular vegetarian dish from northern India, specifically from the regions of Punjab and Haryana. The dish is made from a variety of greens, including mustard greens, spinach, and fenugreek, which are then finely chopped and cooked with ginger, garlic, and other aromatic spices. The combination of these ingredients creates a rich and flavorful base that is perfect for soaking up with traditional cornmeal flatbreads, known as makhai ke roti.

To prepare this classic Indian dish, begin by cleaning and chopping the greens finely. In a large pot, heat some oil and sauté chopped onions until they turn golden brown. Add the ginger, garlic, and chopped greens, then cover the pot and let the mixture simmer for around 30 minutes. After this, add in some spices like cumin, coriander, turmeric, and garam masala, then continue to cook the saag until it is thick and almost paste-like.

Meanwhile, prepare the makhai ke roti by mixing cornmeal with hot water, kneading the dough until it becomes smooth and pliable, then dividing it into small balls. Use a rolling pin to flatten the balls into circles, then roast the flatbreads on a hot griddle until they puff up and turn golden brown.

Serve the sarson ka saag hot, with a dollop of fresh ghee on top, along with the makhai ke roti for a delicious and nutritious meal that is sure to satisfy. This dish is perfect for vegetarians, and can also be made vegan by using coconut oil instead of ghee.
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