Sarson Ka Saag Recipe By Chef Ranveer Brar

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Narinder Singh
Hi. Welcome to TofuChops. I write this blog in order to share vegetarian/vegan versions of popular dishes that I have found. Hope you like what I do. Thanks for visiting and please follow TofuChops on these social sites:

If you want to learn how to make the all-time favorite Punjabi recipe ‘Sarson ka saag’ (mustard leaf curry), why not learn it from master chef Ranveer Brar! Here it is, the recipe video that tells you all that you need to know about Sarson ka saag and how to make it.

You will see some unique information on this recipe in this video—for example, the importance of the stems of mustard. Earlier, you might have seen Sarson ka saag recipe videos where only the leaves of mustard are used, and the stems are thrown away.

Chef Ranveer tells you that the stems are more important in this recipe because the flavor of the saag depends on whether you used the stems or not. Also, only the tender stems are to be used.

Second, you need to use some other veggies along with mustard. These other veggies can be green gram leaves and/or turnips. Some people even use spinach.

Mustard leaves have a slightly bitter taste, but the stems provide sweetness. Similarly, the extra veggies – green gram leaves, spinach, and turnips add their own flavor to the curry. The final result is just divine.

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The video is in Hindi, but that is what there is. Please use captions, if available. If you have some idea of Indian food, you will understand parts of the recipe even if you can’t understand Hindi.

And do not forget to make Makki ki roti. You can see an easy recipe here.

If you want to make it all vegan, use extra virgin olive oil or vegan butter instead of ghee.

And lastly, following everything that you see in the video may be difficult at first. Making Sarson ka saag and enjoying it with Makki ki roti is more important than making them perfectly. When you have done it a few times, you will get better.

Video credit: Chef Ranveer Brar Youtube channel.

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