Punjabi Sarson Ka Saag

“From Punjab’s Fields to Your Plate: Savor the Rich, Authentic Flavors of Sarson ka Saag!”

Punjabi Sarson ka Saag Recipe

Introduction

Sarson ka Saag is a beloved winter delicacy from the heartland of Punjab. This wholesome dish is made from mustard greens and other leafy vegetables, simmered together until tender and blended into a creamy, flavorful puree. Traditionally served with Makki di Roti (cornmeal flatbread), a dollop of butter, and a side of white butter or jaggery, Sarson ka Saag is a staple in Punjabi households during the colder months. It captures the essence of Punjabi cuisine - hearty, rich, and full of robust flavors. This dish not only warms the body but also comforts the soul, making it a must-try for anyone looking to experience authentic Punjabi food.

Ingredients:

- 500 grams mustard greens (sarson)

- 250 grams spinach (palak)

- 250 grams radish greens (mooli ke patte) or bathua (Chenopodium)

- 2-3 green chilies

- 1-inch piece of ginger

- 3-4 cloves of garlic

- 1 large onion, finely chopped

- 2 medium-sized tomatoes, chopped

- 2 tablespoons maize flour (makki ka atta)

- 3 tablespoons ghee or butter

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- Salt to taste

- Fresh coriander leaves for garnishing (optional)

Instructions:

1. Prepare the Greens:

- Clean and wash all the greens thoroughly to remove any dirt or grit.

- Roughly chop the greens and place them in a large pot. Add chopped green chilies and enough water to cover the greens.

- Boil the greens until they are tender and cooked through. This could take about 30-40 minutes.

- Once cooked, drain the greens and grind them into a coarse puree using a blender. Set aside.

2. Cooking the Saag:

- Heat ghee or butter in a large pan or kadai.

- Add cumin seeds and let them splutter.

- Add finely chopped onions and sauté until golden brown.

- Add minced garlic and ginger, and cook for a couple of minutes until fragrant.

- Add chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.

- Add turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.

3. Combining Ingredients:

- Add the pureed greens to the pan and mix well with the onion-tomato masala.

- Cook the mixture on low heat, stirring occasionally, for about 10-15 minutes.

- Add maize flour (makki ka atta) to the saag to thicken it slightly. Stir well to combine.

- Continue to simmer the saag for another 10-15 minutes, allowing the flavors to meld together.

4. Serving:

- Once done, remove from heat. Garnish with fresh coriander leaves if desired.

- Serve hot with Makki di Roti (cornmeal flatbread), a dollop of butter, and a side of white butter or jaggery.

Tips:

- Use fresh and tender greens for the best flavor and texture.

- Adjust the amount of green chilies according to your spice preference.

- Slow-cook the saag to allow the flavors to develop fully.

Experience the authentic flavors of Punjab with this rich and comforting Sarson ka Saag, and bring a taste of tradition to your table! 😊

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