Mustard greens and other leafy vegetables are the main ingredients in Sarson Ka Saag, a classic dish from Punjab. It’s a hearty, flavorful dish typically enjoyed during the winter months, especially when paired with Makki Ki Roti (cornmeal flatbread). The sausage is cooked until it’s smooth and creamy with a rich taste from the mustard greens and a comforting spiciness from the added seasonings. Here’s how to make it:
Sarson Ka Saag Recipe
The sausage is cooked until it’s smooth and creamy, with a rich taste from the mustard greens and a comforting spiciness from the added seasonings. Here's how to make it:
Ingredients
Instructions
Prepare the Greens:
- In a large pot, add the chopped mustard greens, spinach, bathua (if using), and green chilies. Add enough water to cover the greens and bring to a boil.
- Cook on medium heat until the greens are soft and tender, about 30-40 minutes. You can use a pressure cooker to speed up this process.
- Once cooked, drain excess water and mash the greens with a hand blender or manually using a masher until smooth.
Make the Tempering (Tadka):
- In a separate pan, heat ghee. Add chopped garlic and sauté until golden brown.
- Add grated ginger and chopped onions, and sauté until the onions are translucent.
- Add chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes are soft and the oil separates from the mixture.
Combine and Cook:
- Add the mashed greens to the tempering and mix well.
- Sprinkle maize flour over the mixture to thicken the saag, stirring continuously to avoid lumps.
- Add salt and garam masala, and cook the saag on low heat for 15-20 minutes, stirring occasionally.
Serve:
- Serve the Sarson Ka Saag hot, topped with a dollop of ghee, and enjoy with Makki Ki Roti.
Note
- Greens: The combination of mustard greens, spinach, and bathua provides a balanced flavor, but you can adjust the proportions according to availability or taste.
- Maize flour: Makki ka atta is used to thicken the saag and add a subtle earthy flavor. It also helps to bind the greens together.
- Cooking: Slow cooking is key to developing the rich flavors of this dish, so take your time, especially when mashing and simmering the greens.
Sarson Ka Saag, Sarson Ka Saag recipe,