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.
Here’s is my sarson ka saag recipe-
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
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.
2. Chop them roughly.
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.
4. Once pressure released by itself, remove the cooker lid the let the greens cool down.
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.
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.
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
9. Pour the tempered onions on to the saag, mix well and turn off the heat.
10. Soul food and comforting sarson ka saag is ready. Serve them hot with makki ki roti, phulkas, rotis.