Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It is super wholesome and is a perfect blend of spices and flavours. The dish becomes more savoury when combined with heartwarming Makki di Roti.
Now here's a secret for making this more Punjabi style, delicious and healthy - Always use desi cow ghee to temper the vegetables and cook your saag. The ghee that we add to the combination is done to keep your body warm in winters.
So if you are looking to try this season, read through and prepare this lip-smacking traditional dish.
- Mustard leaves - 300 gms
- Spinach leaves - 100 gm
- Garlic, chopped - 2 gm
- Ginger, chopped - 1 gm
- Green chilli paste - 1tsp
- Mustard seeds - 2gm
- Onions, chopped - 20gm
- Tomatoes, chopped - 20gm
- Corn flour (makki) - 30 gm
- Garam masala - 2gm
- Jeera powder - 2gm
- Coriander powder - 2gm
- Red chillies, whole - 2
- 5gm White butter - 5gm
- Suruchi Cow Ghee - 2-3 spoons
- Chop off all the greens from the lower end of the base and wash it nicely.
- Add the washed greens, water and salt into the pressure cooker and cook on low heat for 6-7 minutes or more till they become soft.
- Squeeze out water and keep the saag water aside in a different container.
- Blanch the saag in cold water, cool it well and grind it in the blender to make a smooth puree.
- You can also choose it to blend the saag traditionally. Some people blend it with the use of Wooden Madani to keep a coarse texture.
- For tempering of the saag - Heat a pan and add ghee, add mustard seeds sauté till they crackle.
- Add chopped ginger, garlic, onions, and tomatoes. Sautee for a few mins.
- Add cornflour to make the saag smooth and thick
- Saute until the raw smell of the mustard vanishes away. And add green chillies, masalas, salt and let the flavours infuse.
- Simmer the gravy till the gravy thickens and mustard is cooked.
- Finish this yummy dish with tadka of red chillies.
- Garnish with mustard, coriander and white butter. And serve hot