Sarson ka Saag

Sarson ka Saag is a very popular vegetarian Punjabi dish. This is a must-have winter and spring delicacy in most of the Punjabi households and now across many other regions in Northern parts of India.

Mustard greens, one of the healthiest greens, is the main ingredient of this dish. Rich in Vitamin K, antioxidants and fiber, these green help in building immunity against cold and flu as they are high on Vitamin C.

Since this green is quite bitter by itself, a combination of spinach and other greens like bathua are used to balance the bitterness.

Traditionally, the greens are slow-cooked together in a clay pot and churned using ‘madani’, a wooden churner to give it a coarse texture. It is thickened with some makki ka atta which is then cooked with some spices to add flavor. No masalas are added. Instead, it is topped with lots of butter and served with Makki ki Roti.

Serves: 6

Ingredients:

Mustard Leaves (Sarson ka Saa) – 2 bunches (600grams)
Spinach (Palak) – 1 small bunch (200 grams)
Bathua (Goosefoot greens) – 1 small bunch (200grams)
Green Chillies – 4
Maize Flour/Corn Meal (Makki ka atta) – 4 tablespoons
Oil – 1 tablespoon
Butter – 2 tablespoons
Cumin Seeds – 1 teaspoon
Dry Red Chili – 2
Onion – 1 large
Tomato – 1 large
Garlic, minced – 1 teaspoon
Ginger, minced – 1 teaspoon
Asafoetida/Hing – a small pinch
Red Chili Powder – 2 teaspoons (adjust as per your spice level)
Turmeric Powder – 1/2 teaspoon
Coriander seeds, coarsely pounded – 2 teaspoons
Red Chili Flakes – 1 1/2 teaspoon
Salt to taste

For Seasoning:

Oil – 1 teaspoon
Butter – 1 1/2 tablespoons
Cumin Seeds – 1 teaspoon
Dry Red Chilis – 2

Method:

1. Remove the hard stems from the mustard leaves and bathua. Clean the spinach leaves.
2. Wash the leaves thoroughly and chop them roughly.
3. Chop 2 green chilis.
4. Take 1/2 cup of water in a pot, add chopped leaves, chopped green chilis and one teaspoon salt. Cover and cook until the leaves are soft. The water released from the greens will be sufficient to cook the greens. The mustard greens will take some time to soften, about 15-20 minutes on open flame. You can pressure cook the greens if you are pressed for time. However, I strongly recommend cooking leaves on open flame. Traditionally, the leaves are cooked in clay pots.
5. Once the leaves are cooked, using a churner mash the greens to a coarse paste. Traditionally, ‘madani’, a wooden churner is used to mash the greens. I used a perforated steel masher. This takes some time and patience. If you are running out of time, use an immersion blend. Make sure that you coarsely blend it.
6. Now add makki ka atta and using the churner mix thoroughly until it well combined. If it is too thick, add some water and adjust the consistency of the greens. It should be thick and not too runny. Keep the mixture covered, set aside.
7. Chop onions and tomatoes.
8. Mince 2 green chilis.
9. Heat oil in a pan. Add butter.
10. When the butter melts, add cumin seeds and dry red chilis. Saute until the cumin seeds start sizzling.
11. Throw in minced green chilis, chopped onions, minced garlic, minced ginger and a pinch of hing. Saute until the onions turn soft and translucent.
12. Meanwhile, chop and blend the tomato into smooth puree.
13. Add the pureed tomato to the sauteed onions.
14. Add red chili powder, turmeric powder and salt. Cook until oil separates or the mixture comes together.
15. Now add coarsely pounded coriander seeds and red chili flakes. Add salt. Mix well and cook covered on low flame for 10-15 minutes. Turn off the heat.
16. To prepare the seasoning, heat oil, add butter, cumin seeds and dry red chilis. When the cumin seeds start sizzling, pour the seasoning on the cooked saag.
17. Serve hot topped a big dollop of white butter with makki ki roti, pickled onions, green chili and some slices of mooli/radish.
    

Notes: