In winter, people in Punjab, India (North India) prepare Sarson Ka Saag, it’s a succulent veggie dish that would make your palate crave and your mouth water. It is a dish made of spices and mustard leaves and can be cooked for just about 6-10 minutes. This dish is also traditionally served with Makki Ki Roti or an Indian style maize flatbread, and garnished with a spoonful of fresh butter. However, a cup of rice will also make its wonder with the Punjabi style Sarson Ka Saag.
Get the ingredients ready of Sarson Ka Saag.
- A bunch of spinach, finely chopped (estimated 250g)*
- A bunch of green mustard, finely chopped (estimated 250g)*
- 2 green chilies
- 1 tbsp. ginger, paste or grated
- 1 tbsp. garlic, paste or grated
- 2-3 tbsps. Ghee or cleared butter
- 1 big onion, grated
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- ½ lemon or lime, juiced
- 1 tbsp. Bengal gram flour or maize flour
- 1 cup of water
Note: Be sure to wash your green and leafy veggies very well before chopping them.
- Get all the chopped greens (spinach and mustard) and also the chilies.
- Mix them together in a sauce and add salt to taste.
- Put them inside a pressure cooker, add one cup of water and boil.
- After boiling, get the green mixture and mash well, making a rough paste in the process. Set aside the mixture and proceed to the next step.
- Get a pan and heat the ghee (clear butter) over a medium heat. When the ghee is already hot, put the grated onion and wait till it’s faintly golden in shade.
- Put in the rest of the ingredients into the pan and fry until you can notice that the oil is being separated from the onion and spice mix (or masala).
- You can then add the green mixture you have set aside and stir until the masala and green mixes are incorporated well.
- Put in a serving bowl or platter and garnish with a spoonful of butter. Serve your Sarson Ka Saag with Makki Ki Roti or a cup of rice. This serving can be enjoyed by four (4) people.