hanukirasoi

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.

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