Sarson ka saag

A very very traditional Punjabi dish made especially in winters is a very classic Indian green vegetable recipe. Sarson ka saag/ sarson da saag is served with makke ki roti and is the best combination for this particular vegetable. It is purely made in desi ghee (Clarified butter) and in lots of it. I must say this one recipe, I really don’t mind adding those extra calories in ghee form because come on  it is sarson ka saag. In winters we often eat more of green veggies, ghee, spicy and fried food. This is because winters in North India are very harsh and dry. Our body needs heat in form of spices and lubricants in ghee form. It is actually healthy to eat little extra ghee during this season.

In this recipe i have used some ghee at the end of the recipe but you can surely add that in the beginning. Reason behind adding it at the last is that uncooked ghee is much more healthy. Prolonged cooking of fats make them difficult to digest because of formation of trans fats.I have also ground the  vegetable after frying, you can do that just after squeezing the liquid. Makke ka atta (maiz flour ) gives it a nice body and really binds the saag well. If you don’t have you can make it without flour too.

Sarson ka saag (mustard greens), bathua and spinach are filled with lots of minerals, nutrients and antioxidants. The taste of sarson is pungent and hence adding spinach and bathua becomes necessary. You can alter the composition of greens according to availability. But sarson needs to be in the highest proportion. Add greens like methi (fenugreek leaves) or raddish leaves etc. if you like.

Although this recipe takes a lot of time for cleaning the saag but is surely worth the effort. This is an amazing winter vegetable and must try for all. You can also try palak paneer, methi matar malai, matar paneer etc.

Recipe Type :              Vegetable
Cuisine :                          Punjabi
Time :                                60-80 minutes
Serves :                             4-5

Ingredients

300-400 gms              Mustard Greens (or one bunch) (sarson ka saag)
100 gms                          Bathua leaves
200 gms                          Spinach leaves (palak)
3-4                                       Green Chili (Chopped)
6 tbs                                    Clarified butter (ghee)
1 tsp                                    Cumin seeds (zeera)
1/2 tsp                              Asafoetida (hing)
2 tbs                                   Grated Ginger (adrak)
2 tbs                                   Grated/chopped Garlic (Lehsun)
2                                            Chopped onions (kanda/pyaz)
1 tsp                                   Raw Mango Powder (amchoor)
1 1/2 tsp                         Red chili powder (Add more if you like)
1/2 tsp                             Turmeric Powder
1/2 tsp                             Salt (or to taste)
1 1/2 tbs                         Maize flour/Cornmeal (makai ka atta)
1/2 tsp                              Garam Masala
To serve                          Butter/Makkhan

Method (step by step sarson ka saag recipe)

1. First of all prepare all the greens (sarson, palak, bathua). Remove hard stems and any wilted or spoiled leaves. Wash the veggies very well with water for atleast 2-3 times.

2. Now chop the greens and boil 1 glass of water in a big deep pan or cooker. Add the greens and green chilies to it and boil for 7-8 minutes or till they become tender on low flame.

3. When they get properly boiled, strain the water through a strainer and squeeze excess water with a spoon.

4. In a wok, heat 4 tbs of desi ghee and put zeera and hing in it. When zeera crackles add ginger and garlic. Saute for 2 minutes.

5. Put onions, red chili powder, turmeric, amchoor, and salt . Mix it well and cook it till onions are well cooked.

6. Now add squeezed greens and mix really well. Blend it with a blender coarsely. Then cook it for 5 minutes.

7. Put maize flour and mix well then add 1 cup of water and mix again. Cover it and cook for 10 minutes on very low flame. Stir occasionally in between.

8. Add garam masala, mix it and take it out in a bowl. Pour remaining desi ghee over it. Don’t worry about the ghee, this recipe is pretty demanding in that case. Still you can avoid of course if you are strictly against it.

9. Serve it with a dollop of butter/makhan and makke ki roti.

 

Notes/Tips :-

• You can grind the veggies after squeezing the liquid out and then fry it if you want.
• This is little spicy and greasy and it should be that way please don’t try to reduce it. I am sure final result wont disappoint.
• You can 1 cup of tomato puree if you don’t want to use amchur after onions are cooked. Then cook tomatoes and follow the recipe afterwards.

Yum

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