Sarson ka Saag

Sarson ka saag is a traditional Punjabi dish made primarily from mustard greens, cooked with spices like ginger, garlic, and green chilies. These leafy greens are simmered until tender, then finely chopped or blended to create a thick, textured curry. The dish is seasoned with various spices, often served with a dollop of butter or ghee on top. It pairs famously with makki ki roti, a cornmeal flatbread, and is cherished for its earthy, robust flavors—a quintessential comfort food in North India.

Here’s a detailed recipe:

Ingredients:

• 500 grams mustard greens (sarson)
• 250 grams spinach leaves
• 1 small bunch of fenugreek leaves (optional)
• 2-3 green chilies, chopped
• 1-inch piece of ginger, chopped
• 4-5 cloves of garlic, chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tablespoons cornmeal (makki ka atta) or corn flour (optional, for thickening)
• Salt to taste
• Red chili powder to taste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 2 tablespoons ghee or oil
• Water as needed

Instructions:

1. Wash the mustard greens, spinach, and fenugreek leaves thoroughly. Chop them finely and set aside.
2. In a large pot, bring water to a boil. Add the chopped greens along with a pinch of salt and let them cook for about 15-20 minutes or until they become tender. Drain the water and let the greens cool down.
3. Once cooled, blend or finely chop the cooked greens. You can use a blender or a traditional method of using a wooden churner (madhani) for a coarse texture.
4. Heat ghee or oil in a pan. Add chopped onions and sauté until they turn translucent.
5. Add chopped green chilies, ginger, and garlic. Sauté for a few minutes until the raw aroma disappears.
6. Add chopped tomatoes and cook until they turn mushy and the oil starts separating.
7. Stir in the chopped greens mixture and mix well with the spices.
8. Add salt, red chili powder, turmeric powder, and coriander powder. Mix everything thoroughly.
9. If using cornmeal or corn flour for thickening, mix it in a small amount of water to make a paste and add it to the saag. This helps thicken the consistency. Cook for a few more minutes until the saag reaches the desired consistency.
10. Sprinkle garam masala and stir. Let it simmer for a few more minutes on low heat.
11. Serve hot with makki ki roti and a dollop of butter or ghee on top.

Sarson ka saag is a flavorful and nutritious dish that’s enjoyed best with makki ki roti. Adjust the spices according to your taste preferences and enjoy this classic Punjabi delight!