Sarson ka Saag
Sarson ka saag is one of my favourite dish and more when Makki ki roti is an accompaniment.
Sarson or the mustard leaves are mostly grown in the northern part of India, especially Punjab. But today Sarson ka saag is a hot favourite of not only the Punjabis but also worldwide. Usually, winters are the best time to grow them.
Here is an interesting recipe for sarson is saag.
Sarson or mustard leaves - 500 gms
Spinach leaves. 200 gms
Radish 1
Bathuwa leaves handful
Garlic 5-6 cloves
Green chillies 5-6
Ginger - an inch piece
Gur or jaggery 1 small piece or 2tsp
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| Mustard leaves |
Sarson or the mustard leaves are mostly grown in the northern part of India, especially Punjab. But today Sarson ka saag is a hot favourite of not only the Punjabis but also worldwide. Usually, winters are the best time to grow them.
Here is an interesting recipe for sarson is saag.
Sarson or mustard leaves - 500 gms
Spinach leaves. 200 gms
Radish 1
Bathuwa leaves handful
Garlic 5-6 cloves
Green chillies 5-6
Ginger - an inch piece
Gur or jaggery 1 small piece or 2tsp
For seasoning
Onions 2 chopped
Cumin seeds 1/2 tsp
Ghee 3 Tsp
Butter 1 Tsp
Red chillies
Tomatoes (optional)
Garam masala 1 tsp
Dhania powder 1tsp
Method
Wash thoroughly all the leaves in a strainer and let all the water drain out. Chop the leaves and radish finely. In a big pot or a cooker add the leaves, radish (chopped) garlic and green chillies and salt. A small piece of jaggery can be added to give it a subtle taste. Add little water and cook it over a low flame. In a cooker, it will not take very long, but in a pot, it needs at least 2- 3 hours. Keep adding boiled water and stirring it until soft. Traditionally it would be cooked over low flame to give the saag a nice taste.
Once the saag is soft it can be mashed on slow fire as it cooks. Add 2 tsp of Makki is atta or corn flour to make the saag smooth and soft. It can be blended in a mixer too.
Now for the real Punjabi tadka. It is a must otherwise it will not taste as a saag should.
For this, heat a pan, add the ghee , when hot, add cumin seeds, onions, sliced ginger and stir till brown. Add the red chilli powder, dhania powder and the garam masala. The tadka is ready to pour the over the saag. Add a tsp of butter while serving. Serve hot with makki ki roti( a bread made up of corn flour)
Once the saag is soft it can be mashed on slow fire as it cooks. Add 2 tsp of Makki is atta or corn flour to make the saag smooth and soft. It can be blended in a mixer too.
Now for the real Punjabi tadka. It is a must otherwise it will not taste as a saag should.
For this, heat a pan, add the ghee , when hot, add cumin seeds, onions, sliced ginger and stir till brown. Add the red chilli powder, dhania powder and the garam masala. The tadka is ready to pour the over the saag. Add a tsp of butter while serving. Serve hot with makki ki roti( a bread made up of corn flour)
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