Sarson Ka Saag (mustard greens) is a typically Punjabi dish relished during winter season. Saag means greens. Sarson ka saag is a combination of mainly 3 types of green leaves- sarson (mustard), palak (spinach) and bathua (chenopodium).
This dish is known as sarson ka saag as mustard is the main ingredient . Palak and bathua are used just to cut the sharpness of mustard. This saag is cooked for quite a long time but worth the wait. It is a rich and creamy dish served with a lot of homemade butter along with Makai ki roti.
Yield: 4 to 5 serving
Prep time: 40 minutes
Total time: 70 minutes
Ingredients for Sarson Ka Saag
For the saag
500 grams sarson (mustard greens)
150 grams palak (spinach)
150 grams bathua (chenopodium)
2 tablespoon ginger chopped
2 tablespoon garlic chopped
2 green chilies chopped
2 tablespoon Makai ka atta
Salt to taste
For the seasoning
1 cup onion chopped fin
1 tablespoon garlic chopped fine
½ teaspoon red chilli powder
A pinch of hing (asafoetida)
2 tablespoon ghee
1 tablespoon makkhan
Directions for Sarson Ka Saag
- Clean, wash and chop all the 3 green leafy vegetables fine.
- In a large pan transfer all the ingredients for the saag except Makai ka atta.
- Add ¼ cup water and bring to a boil. Lower the heat and cook them for 20 minutes. Add more water if required. Do not cover the pan to prevent the leaves from dis coloration.
- Cool the vegetables and blend in a blender. Just whip for a minute to make a coarse paste.
- Transfer back to the pan and add salt.
- Mix Makai ka atta in 3 tablespoon of water and add to the paste. Cook on low heat for 20 to 25 minutes.
- Heat a small pan, add ghee, add hing, garlic, onion and saute till onions are translucent.
- Add chilli powder and pour over the saag.
- Cook the saag for 2 minutes.
- Serve with makkhan on top.
Note: You can add a pinch of soda bicarb and ½ teaspoon sugar to the leaves while boiling. By doing so the saag will remain green after being cooked. Do not cover and cook.