Sarson Ka Saag Making Tips – It’s impossible to imagine winter without hot mustard greens and corn roti! Originating from the streets of Punjab, this delicacy has become a favorite across India. The very mention of the saag makes your mouth water, but making it at home in the perfect “dhaba style” is an art. Today, we’ll learn how to make creamy and aromatic mustard greens at home. It’s not only delicious but also a treasure trove of iron and fiber.
Ingredients for Making Mustard Greens
The correct ingredient ratio is crucial for achieving authentic flavor. We’ve used a 2:1 ratio here, which prevents the saag from becoming bitter.
Mustard leaves: 1 kg (cleaned)
Spinach leaves: 500 grams (to soften)
Bathua (Option): 250 grams (if available) (this adds a wonderful aroma to the saag)
Gram flour or corn flour: 50 grams (for binding, called ‘alan’)
Garlic: 15-20 cloves (finely chopped)
Ginger: 2-inch piece (grated)
Green chilies: 3-4 (to taste)
Onions: 2 large (finely chopped)
Turmeric: 1/2 teaspoon
Salt: to taste
Whole red chilies: 2-3 (for tempering)
Pure desi ghee: 3 tablespoons (saag is incomplete without this!)
Butter: for topping
Easy Step-by-Step Method Recipe
1. Preparing and Boiling the Greens
First, wash the mustard and spinach leaves thoroughly 3-4 times with clean water to remove all dirt. Then, chop them finely. Add the chopped greens, a little salt, turmeric, and half a cup of water to a pressure cooker and cook over medium heat for 4-5 whistles.
2. Mashing the Greens
This is the most important step. When the greens have cooled, mash them thoroughly with a masher. Add corn flour or gram flour at the same time. This prevents the greens from releasing water and makes them thick and creamy.
3. Dhaba-Style Tadka
Heat 3 tablespoons of ghee in a pan. Add cumin seeds and whole red chilies. Add plenty of finely chopped garlic, ginger, and onion and fry until golden. It’s important to remove the rawness from the garlic, as this is where the real aroma comes from.
4. Final Touches
Now, add the mashed greens to the roasted spices. Stir-fry over high heat for 4-5 minutes to allow the ghee and spices to penetrate the saag. If the saag seems too thick, add a little hot water.
Pro-Tips for Best Taste
The Magic of Sugar: Adding a pinch of sugar while boiling saag helps maintain its green color.
Iron Pan: Using an iron pan to temper the saag doubles its flavor and provides plenty of iron.
Butter and Jaggery: When serving, sprinkle white butter on top and be sure to add a little jaggery.