Sarson ka Saag
Other name – MUSTARD LEAVES MASH
Here in Punjab, winter season means time to cook Sarson Ka Saag at every home. Everyone wait for this season to enjoy this loving delicacy with Makki Ki Roti (Corn Meal Flour / Maize Flour Chapati). Saag is enjoyed with fresh homemade white butter or ghee, accompanied by radish, ingredients, followed by Punjabi families at home. It’s a lengthy process to prepare this dish from jaggery and fresh green chilies. This is the typical recipe of sarson ka saag having minimal washing to cutting and then simmering on low heat, but believe me it’s worth it.
INGREDIENTS:
- Sarson (Mustard Green Leaves) – 500 gms
- Palak Patta (Spinach Leaves) – 250 gms
- Bathua Leaves (Lambs’s quarters leaves) – 100 gms
- Whole Green Chilies – 2-3 pcs
- Water – 2 cups
- Garlic (Whole but Peeled) – 50 gms
- Ghee – 30 gms
- Garlic (Crushed) – 30 gms
- Ginger (Grated) – 50 gms
- Tomatoes 1-medium size – (80-100 gms)
- Maize Flour – 3 table spoons
- Salt – to taste
PRE-PREPARATION:
- Wash and clean mustard, spinach and bathua leaves in fresh water for 3 to 4 times to get rid of dust on leaves.
- Dry the leaves and roughly chop. Wash, peel and grate ginger.
- Wash and peel garlic (As mentioned above, crush some quantity of garlic in mortar & pestle).
- Wash and cut green chilies into half.
- Wash and chop tomatoes.
PREPARATION METHOD:
- Place all the chopped leaves in a large pot.
- Pour over water along with whole garlic, cut green chilies, and salt.
- No need to stir it and place the pot on medium high heat.
- When it boils, reduce the heat to low and simmer it for 45 minutes.
- After 45 minutes, turn off the flame and keep aside for 15 minutes, just to cool it down.
- When you feel the mixture is little warm, stir it continuously with a wooden ladle or mash with potato masher to get a rough texture.
- Transfer the mixture into the pot again, add maize flour and simmer again for 15 minutes.
- Heat the ghee in another pan or kadahi.
- Add crushed garlic and cook till light brown in colour.
- Now add grated ginger and cook for another 2 minutes. Add chopped tomatoes and cook again for approx. 5-6minutes till the raw flavour from tomatoes goes away.
- Now transfer this tempering into the pot in which leaves are cooked and simmer again for 20-25 minutes on low flame.
- Do not cover the pot as mixture is piping hot and might splutter. Sarson Ka Saag is ready to be served.
- Serve hot with Makki Roti (Maize Flour Chapati) or Bajra Roti (Pearl Millet Chapati).
SERVING TIPS:
- Saag must be served with a blob of white butter or Desi ghee (clarified butter) on top.
- Radish salad & fresh green chili goes perfect along with saag. In Punjab, this dish is always served with ghee shakkar (Hot melted clarified butter on jaggery powder).
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