“Sarson Ka Saag” is a North Indian dish, especially popular in the Punjab region. Made from mustard greens (sarson) cooked with a blend of spices, this hearty and flavourful dish is often enjoyed during the winter months.
Sarson Ka Saag has a distinct, slightly bitter taste that is balanced with the addition of other greens like spinach or Bathua, along with garlic, ginger, and green chilies. The saag is slow-cooked, resulting in a creamy, comforting texture. Traditionally, it is served with “Makki Ki Roti (Cornmeal Flatbread)” and a dollop of Homemade Butter or Ghee, making it a wholesome and warming meal.
Rich in iron, calcium, and other nutrients, Sarson Ka Saag is not just delicious but also incredibly nutritious, making it a beloved dish that represents the rustic flavours of rural India.
Ingredients:
- Mustard leaf: 300 gm
- Bathua /spinach: 100gm (add to reduce the bitterness of mustard)
- Tomato: 1no. (Small)
- Green chilli: 1 no.
- Ginger: 1 teaspoon (paste)
- Asafoetida: 1 pinch
- Salt: 1 teaspoon
- Maize flour: 1 teaspoon
For seasoning:
- Ghee/butter: 30-50 gm
- Onion: half (small) optional
- Garlic: 2-3 flakes (optional)
Preparation:
- Mustard leaf which have soft stem is good for this recipe.
- Wash and clean properly in running water for couple of times.
- You should chop into very fine. Keep aside.
- Also wash, clean and chop bathua/spinach. Keep aside.
- Chop tomato, and chilli.
- Chop onion and garlic into small pieces.
Method:
- Take a cooker; put mustard leaf, bathua/spinach, tomato, green chilli, ginger paste, asafoetida and salt with a cup of water.
- Bring to full cooking pressure, and then lower the flame for 3-5 minutes.
- Put off the flame and let it be cooed.
- Pulverize this with wooden roller or hand blender to make course paste.
- Add maize flour and cook till creamy consistency appears. (2-3 minutes)
- Now sarso ka saag is ready. You can serve this as it is with Homemade white Butter or Ghee, or season this.
For seasoning:
- Take nonstick fry pan, put 2 tablespoon ghee.
- Heat the ghee, add garlic and onion.
- Stir fry until gets golden in colour, add ready sarso ka saag, cook for couple of minutes on medium flame.
Yummy saag is ready to serve with fresh butter, radish and pickle.
Sarso (mustard leaf) ka saag by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.