Indian Dinner

Sarson Ka Saag Recipe

Sarson Ka Saag Recipe

Sarson Ka Saag is a traditional Punjabi dish made with mustard greens and spinach, slow-cooked to perfection and flavored with authentic spices. It’s a winter staple, best enjoyed with makki di roti (cornmeal flatbread) and a dollop of fresh butter.

Ingredients

For the Saag:

  • 4 cups mustard greens (sarson), chopped
  • 2 cups spinach (palak), chopped
  • 1 cup bathua (Chenopodium or pigweed, optional), chopped
  • 1 medium onion, finely chopped
  • 2-3 green chilies, chopped
  • 1-inch piece of ginger, finely chopped
  • 4-5 garlic cloves, chopped
  • 1/4 cup maize flour (makki ka atta)
  • 2 tablespoons ghee or mustard oil
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)

For Tempering:

  • 2 tablespoons ghee
  • 4-5 garlic cloves, sliced
  • 1/2 teaspoon cumin seeds
  • 1 dry red chili (optional)

Instructions

Step 1: Cook the Greens

  1. Wash the mustard greens, spinach, and bathua thoroughly to remove any dirt.
  2. In a large pot, add the greens, green chilies, ginger, garlic, turmeric powder, and salt. Add 1/2 cup of water and cook on low heat for 30-40 minutes until the greens are tender.
  3. Once cooked, let the mixture cool slightly and blend it into a coarse paste using an immersion blender or food processor. Alternatively, you can mash it manually for a rustic texture.

Step 2: Prepare the Saag

  1. Heat ghee or mustard oil in a pan. Add the chopped onion and sauté until golden.
  2. Add the blended greens paste to the pan and mix well.
  3. Sprinkle maize flour over the saag to thicken it. Stir continuously to avoid lumps.
  4. Cook the mixture on low heat for another 15-20 minutes, stirring occasionally. Adjust salt and spice levels to taste.

Step 3: Prepare the Tempering

  1. Heat ghee in a small pan.
  2. Add sliced garlic, cumin seeds, and dry red chili. Fry until the garlic turns golden brown.
  3. Pour the tempering over the saag and mix gently.

Step 4: Serve

  1. Serve the Sarson Ka Saag hot with makki di roti, fresh butter, and jaggery on the side.
  2. Garnish with a drizzle of ghee or butter for added richness.

Tips for Perfect Sarson Ka Saag

  1. Balance the Greens: Mustard greens are slightly bitter, so adding spinach and bathua helps balance the flavor.
  2. Slow Cooking: The longer you cook the saag, the richer the flavor becomes.
  3. Consistency: Adjust maize flour and cooking time to achieve your desired thickness.
  4. Authentic Flavor: Use mustard oil for a traditional taste, but you can substitute with ghee if preferred.

Nutrition Facts (Per Serving)

  • Calories: 200 kcal
  • Protein: 6g
  • Carbohydrates: 18g
  • Fat: 10g
  • Fiber: 6g
  • Sugar: 2g

Sarson Ka Saag is a comforting dish that captures the essence of Punjabi cuisine. Its earthy flavors and wholesome ingredients make it a must-try during the winter months!

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