“Sarson da Saag te Makki di Roti“, that’s my friends is a staple or comfort food of Punjab, India. Sarson ka Saag is basically leafy vegetables like mustard greens, spinach, fenugreek leaves, etc., cooked together on low flame then topped with a ghee (clarified butter) tempering. Sarson ka Saag can be considered healthy too, though we always adore it with loads of fat i.e. ghee (clarified butter) or butter.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 15 mins, Cooking – 1 hour, Total – 1 hour 15 mins
- Mustard Greens – 300 grams (rinsed, stems removed and roughly chopped)
- Spinach – 150 grams (rinsed and roughly chopped)
- Fenugreek Leaves – 50 grams (rinsed)
- Makki ka Atta (Cornmeal) or Whole Wheat Flour – 2 tbsp
- Onion – 1 small (finely chopped) (optional)
- Garlic Cloves – 3-4 (finely chopped)
- Ginger – 1.5 inches (finely chopped)
- Green Chillies – 3-4 (finely chopped)
- Cumin Seeds – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Asafoetida – 1/8 tsp
- Ghee (Clarified Butter) – 3-4 tbsp
- Dried Red Chilli – 2-3 (for tempering) (optional)
- Water – 2-2.5 cups
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Sarson ka Saag:
- Take a pressure cooker. Add 1/2 cup water, mustard greens, spinach and fenugreek leaves. Close the lid and cook for 4-5 whistles on medium-high flame. Let the pressure settle down. Open the lid and let it cool down
- Blend the cooked greens to a coarse paste. Do not over do it. The coarse texture is always the best
- Add the paste to a pot or the same pressure cooker. Add 1.5 cups water (or more if needed, depends on the thickness you like), makki ka atta (cornmeal), red chilli powder, asafoetida and salt. Mix well
- Bring it to boil and turn the flame to low. Cover and cook for 30 mins. Keep stirring occasionally to avoid it from sticking to the bottom
- Now heat ghee in a pan. Add dried red chillies and saute for a few seconds
- Add cumin seeds and let it splutter
- Add onions, garlic, ginger and green chillies. Saute and cook till onions are crisp and brown
- Add the tempering to the cooked saag and mix. Your Sarson ka saag is ready
- Enjoy it with Makki ki Roti or regular phulkas. You can also do a second tempering with a little ghee and bit of ginger-garlic before serving.
- You can replace Makki Atta (cornmeal) with Whole Wheat Flour
- If greens are too much to settle in the pressure cooker then first cook it with the open lid, it’ll help the leaves to settle down and then you can close the lid and cook
- Onion is totally optional as usually tempering is done with garlic and ginger. Ginger-Garlic flavor really gives it the right kick for your taste buds
- You can always do a second tempering before serving or simply do the first one right before serving
- You can blend the cooked saag to a fine paste if desired, I prefer the coarse texture
- Saag can be stored for upto 4-5 days under refrigeration. Simply do the tempering right before you want to have it.