Sarson ka saag | Mustard greens

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A traditional Punjabi dish made of Mustard leaves & spices. Sarson is easily available during winters and they are best when served with makki ki roti(maize flour flat bread). You can even serve with rotis/phulkas.

I recently tasted sarson ka saag for the first time in a resturant, though I have heard of it like 1000 times, never got a chance earlier to taste. When I tasted it, I liked the simplicity of the dish and the taste was phenomenal. I had it with rotis/phulkas. I even asked the resturant server about the dish and he explained me what all ingredients in added and that’s how I knew how simple it is. This saag did remind me of my own native dish, mom’s recipe and we call it “paruppu kadayal”/”mashed greens. The difference I see with the 2 regional dishes is the type of spinach used, else it’s almost, almost the same. :)

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Here’s is my sarson ka saag recipe-

Ingredients:-

Sarson ka saag / Mustard greens – 1 bunch
Palak / Spinach – 1/2 bunch
Mooli ke patte / Radish greens – 1/2 bunch
Bathua / Chenopodium – 1/2 bunch
Raddish – 1 no (chopped)
Tomato – 3 nos( chopped )
Onion – 2 nos( chopped )
Ginger – 2 inch piece ( chopped )
Garlic- 10-12 cloves ( chopped )
Green chili – 4 ( chopped )
Red chili powder – 1 tsp
Heeng / Asafoetida – 1/4 tsp
Salt to taste
Makke ka atta / Maize flour – 2 tbsp

To temper-
Oil – 2 tbspn
Onions – 1 large(finely chopped)
Garlic cloves – 8-10 (finely chopped)
Hing/asafotida – 1 pinch
Shah jeera/cumin seeds – 1 tspn

Method of preparation:-

1. First clean all the greens. Wash them thoroughly under water for 3-4 times to get rid of the soil clinging to the stem.

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2. Chop them roughly.

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3. All the the chopped greens, tomatoes, onions, green chilies, garlic, ginger, radish, salt, and red chilie powder along with 1 cup water and pressure cook it for 4-5 whistles.

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4. Once pressure released by itself, remove the cooker lid the let the greens cool down.

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5. Add the cooled and cooked greens into a blender. Add maize flour and blend it to a smooth puree. Maize flour makes the saag smooth and gives a wonderful flavor to it.

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6. Transfer all the blend puree into a big deep pan and simmer for 20-30 mins. Stir occasionally and scrape the edges to avoid burning.

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7. Check for seasoning and add salt accordingly.

8. In another small pan add 2 tbspn of oil, and add all the ingredients mentioned under to temper and temper until onions turn brown. Some people use ghee/clarified butter for tempering, I prefer oil

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9. Pour the tempered onions on to the saag, mix well and turn off the heat.

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10. Soul food and comforting sarson ka saag is ready. Serve them hot with makki ki roti, phulkas, rotis.

 

 

 

 

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3 Responses

  1. Simi Jois says:

    An all time favorite, unfortunately we don’t get mustard greens. Love that copper kadai

  2. I love mustard greens! I didn’t know that they were an ingredient in Indian cooking, that’s awesome. This recipe looks easy and so healthy, I can’t wait to try it!

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