Sarson ka Saag is a traditional North Indian dish, particularly from the Punjab region, made from mustard greens and spices. It’s usually enjoyed with Makki di Roti (cornmeal flatbread) and a dollop of butter or ghee.
Sarson Ka Saag Recipe
Sarson Ka Saag is a delectable and highly cherished North Indian dish, particularly popular in the state of Punjab. It is a traditional winter specialty made from mustard greens and other leafy vegetables, and it's known for its robust, earthy flavors and hearty, comforting appeal. Typically served with makki di roti (cornflat bread) and topped with a dollop of butter or ghee (clarified butter), Sarson Ka Saag is a quintessential Punjabi culinary experience.
Ingredients
- 1 kg Mustard Greens (Sarson)
- 250 g Spinach Leaves
- 250 g (optional) Bathua Leaves (Chenopodium)
- 2 inch piece Ginger finely chopped
- 10 cloves Garlic finely chopped
- 3-4 (as per taste) Green Chilies
- 2 medium Onions finely chopped
- 3 medium Tomatoes pureed
- 2 tablespoons Cornmeal (Makki ka Atta)
- 4 tablespoons Ghee or Butter
- to taste Salt
- Water as needed
- 1 teaspoon Garam Masala
Instructions
Prepare the Greens:
- Clean all the greens thoroughly to remove any dirt. Chop the leaves roughly.
- In a large pot, boil the mustard greens, spinach, and bathua (if using) with 1/2 cup of water, ginger, garlic, and green chilies until fully cooked and tender. This usually takes about 30-45 minutes.
- Once the greens are cooked, allow them to cool slightly and then puree them using a hand blender or mixer grinder.
Cook the Saag:
- In a separate large pot, heat the ghee or butter. Add the onions and sauté until golden brown.
- Add the pureed tomatoes and cook until the ghee separates from the mixture.
- Stir in the pureed greens and mix well.
- Add the cornmeal to the saag. This helps thicken the saag and gives it a wonderful texture.
- Add salt to taste and simmer the saag on low heat for about 30 minutes, stirring occasionally to prevent sticking.
Season the Saag:
- Once the saag has thickened to your liking, add garam masala and mix well.
- Cook for an additional 5-10 minutes.
Serve:
- Serve hot, garnished with a spoonful of butter or a drizzle of ghee on top.
- Sarson ka Saag is traditionally served with Makki di Roti, but it can also be enjoyed with any other Indian bread.
Tips and Information
Conclusion:
Sarson Ka Saag is a beloved and iconic Punjabi dish that embodies the heartiness and flavors of North Indian cuisine. Its combination of mustard greens and other leafy vegetables, along with a rich and aromatic seasoning, creates a dish that is both wholesome and soul-satisfying. Whether enjoyed with traditional makki di roti or as a comforting winter treat, Sarson Ka Saag continues to be a cherished culinary tradition that brings warmth and flavor to Punjabi households and Indian dining tables worldwide.Tips and Overview
- Cleaning the Greens: Make sure to rinse the greens several times in water to remove any dirt or grit.
- Cooking the Greens: The greens should be cooked until they are very tender so they blend into a smooth puree.
- Thickness: Adjust the thickness of the saag by adding or reducing the amount of water as per your preference.
- Cornmeal: Adding cornmeal is essential as it gives the saag its classic texture and helps to thicken it.
- Consistency: Sarson ka Saag is supposed to have a creamy consistency, so be sure not to overdo the cornmeal.
- Serving: A dollop of fresh white butter served on top of the hot saag is the traditional way to enjoy this dish.