
Sarson ka saag is a popular dish in North India specially Punjab, made from mustard leaves, spinach leaves and spices. Sarson ka saag is a traditional dish and is usually served with makki di roti.
Traditional sarson ka saag is prepared with a proportion of bathua, spinach, fenugreek leaves and sarson leaves. Personally I prefer the combination of spinach and sarson leaves to get the taste that we want. Sarson leaves have a unique flavour that is mildly bitter so in order to decrease the bitterness we have added spinach leaves.
Ingredients :
- 1 bunch mustard leaves (sarson ke patte)
- 1 bunch spinach (palak)
- 2-3 green chillies
- 1 tbsp ghee
- 1 tsp cumin seeds (jeera)
- 1 onion (finely chopped)
- 1 tomato (finely chopped)
- 8-9 garlic cloves/lehsun (finely chopped)
- 1 inch ginger/adrak (finely chopped)
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tbsp maize flour
- 1/2 cup whisked curd
- salt to taste
Method :
- Clean and chop the mustard leaves and spinach.
- Thoroughly wash the greens in running water.
- Pressure cook mustard leaves, green chili and spinach with 1/2 cup of water for 1 whistle.
- When the pressure is released keep aside for 2-3 minutes to cool slightly.
- Now blend with hand blender and keep aside the mixture.
- Heat ghee in a pan. Now add cumin seeds and when it starts crackling, add chopped lehsun.
- Saute till the raw aroma disappears, add chopped onions and saute for 2-3 minutes.
- Now add the finely chopped tomato, turmeric powder, red chili powder, coriander powder and mix well.
- Cook till the ghee separates from masala.
- Add maize flour to whisked curd and whisk well.
- Now pour this curd mixture to the masala and stir continuously for a while.
- Once the mixture is cooked, add the sarson spinach mixture and mix well.
- Now add salt to taste and cook for 5 minutes on low flame. Switch off the flame.
- Serve hot sarson ka saag with makki ki roti.