Saag Recipe: Sarson ka Saag is a traditional Punjabi dish that holds a special place in Indian cuisine, particularly during the winter months when fresh mustard greens (sarson) are abundant. This hearty and nutritious dish is not only packed with flavor but also rich in vitamins and minerals. The robust flavors of mustard greens, spinach, and other ingredients make it a delightful culinary experience. Typically served with makki di roti (cornmeal flatbread) and a dollop of butter, Sarson ka Saag is a quintessential comfort food that warms both the body and the soul. Follow this authentic recipe to recreate the magic of this classic Punjabi dish in your own kitchen.
Ingredients:
- 500 grams fresh mustard greens (sarson)
- 250 grams spinach leaves (palak)
- 2-3 green chilies, chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons ghee or clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- Water, as needed
Instructions:
- Wash the mustard greens and spinach leaves thoroughly under running water to remove any dirt or impurities. Chop them finely and set aside.
- Heat ghee or clarified butter in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté until the onions turn translucent and the raw aroma of garlic fades away.
- Stir in the chopped tomatoes and cook until they turn mushy and the oil starts to separate from the masala.
- Add the chopped mustard greens and spinach leaves to the pot. Mix well with the masala.
- Season with salt, red chili powder, and turmeric powder. Stir to combine all the ingredients.
- Pour in enough water to cover the greens. Cover the pot or pressure cooker with a lid and cook until the greens are completely wilted and tender. If using a pressure cooker, cook for about 2-3 whistles.
- Once the greens are cooked, use an immersion blender or a traditional hand-held masher to blend the mixture until you achieve a coarse consistency. Alternatively, you can transfer the mixture to a blender and pulse a few times.
- Adjust the seasoning according to your taste preferences.
- Serve hot Sarson ka Saag with makki di roti (cornmeal flatbread) and a dollop of butter on top. Enjoy the comforting flavors of this traditional Punjabi delicacy!
Note: Sarson ka Saag tastes even better when reheated the next day, allowing the flavors to deepen and meld together.
