PUNJABI SARSON DA SAAG | सरसों का साग

A classic Punjabi dish, this Sarson Da Saag recipe is gravy dish made from mustard leaves, spinach and bathua along with Maize flour and spices. Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It’s usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal!

The Winer time of the year, the market is full of leafy greens like spinach, sarson (mustard greens), bathua (chenopodium), methi (fenugeek) etc. Since these leafy greens are in abundance, there are used in number of recipes and one of my absolute favorites is Punjabi Saron ka Saag!

Since mustard greens are slightly bitter on their own, this saag is usually cooked with other greens to balance the bitterness. Greens like spinach, bathua, methi etc. are commonly used. This recipe traditionally comes from Punjab and will make you hooked on to it once you cook it.

INGREDIENTS FOR SARSON DA SAAG

For Saag:

·         250 grams mustard greens

·         250 grams mixed greens like spinach, bathua (chenopodium) I used mix of spinach, turnip and collard greens

·         1 medium onion chopped

·         5-6 large garlic cloves chopped

·         1 inch ginger chopped

·         2 green chilies or to taste, chopped

·         2 medium tomatoes chopped

·         3 inch white radish (mooli) chopped, around 1/2 cup chopped radish

·         1/2 teaspoon red chili powder

·         1 teaspoon salt or to taste

·         1.5 cups water

For Tempering/Tadka:

·         2-3 tablespoons ghee

·         1/4 teaspoon hing also known as asafetida

·         3-4 large garlic cloves chopped

·         1 medium onion chopped

·         2 dried red chilies

·         1/2 teaspoon coriander powder

·         1/2 teaspoon garam masala

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INSTRUCTION TO MAKE PUNJABI SARSON DA SAAG

Prepare the Saag:

1.       Clean and wash the mustard leaves, spinach and bathua separately in running water.

2.       Roughly shred leaves and finely slice stems. Discard the hard stems.

3.       Remove and discard the stems and wash green chillies and chop them finely.

4.       Scrape, wash and roughly cut half of the ginger, cut the rest into very fine juliennes.

5.       Peel, wash and chop onions and garlic finely.

6.       Put the mustard leaves, spinach, bathua and green chillies in a heavy bottomed pan, add chopped ginger, salt and water.

7.       Bring to a boil and simmer until tender (do not cover).

8.       Remove, drain and reserve the excess liquid if any.

9.       Put the drained leaves in a blender and make a coarse puree.

10.   Transfer the puree to the heavy bottomed pan add makki-ka -atta, red chilli powder, remaining chopped green chillies and grated jaggery. Mix well. Buy on Amazon

11.   Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.

Prepare the Tempering:

1.       For the final tadka, heat a small pan on medium heat.

2.       Once the pan is hot, add ghee to it and then add hing and chopped garlic cloves.

3.       Saute for few seconds and then add the chopped onion and dried red chilies.

4.       Cook until the onions and garlic turn light golden brown.

5.       Add the coriander powder and garam masala and mix.

6.       Transfer the tadka/tempering to the saag and mix.

Serve Sarson Da Saag with Makke Ki Roti, sliced onion, jaggery and white butter!

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