‘Sarson Ka Saag’, a classic saag from Punjabi cuisine needs no introduction. This nutritious saag when paired with the popular Indian flatbread ‘Makki ki Roti’ makes for a wonderful wholesome meal.
How to make Sarson ka Saag?
With the onset of winters, markets and kitchen gardens are flourished with fresh mustard leaves / sarson ka patte in Northern part of India. One can’t help but fondly prepare this healthy Sarson ka Saag and relish to heart’s content with delicious Maaki Ki Roti, dollop of butter and a piece of jaggery.
Cooking part is easy but preparation of the fresh green leaves takes time and patience. Fresh, tender mustard leaves along with other green leafy veggies are washed, blanched, pureed and cooked with basic spices to get a silky smooth Sarson ka Saag. The slight pungent flavour from mustard leaves makes this saag unique from its counterparts.
Sarson ka Saag tastes awesome as it ages. You can prepare a huge batch and have it next day too. Here’s recipe given in simple format..
- Mustard Leaves – 1 bunch (300 gm approx.)
- Spinach Leaves – ½ bunch (175 gm approx.)
- Methi Leaves – a handful
- Ginger – 2 tbsp, minced
- Garlic – 2 tbsp, minced
- Green Chilly – 4 or 5, minced (adjust as per your taste)
- Onion – 1 medium-sized, finely chopped
- Ripe Tomato – 1 small-sized, finely chopped
- Makki ka Aata – 2 tbsp
- White Butter – 2 to 3 tbsp (40 gm approx.)
- Salt to taste
- Sugar – 1 tsp (for blanching)
- Water – 1 ½ cup (for blanching)
- Wash mustard, spinach and methi leaves thoroughly. Chopping not required. Keep them as whole leaves. You can use tender stems but discard the hard ones.
- In a large flat-bottomed utensil, add 1 ½ cup of water and a tsp of sugar. Bring it to boil.
- Add the leaves and blanch well for about 2 to 3 mins. Let it cool completely.
- Mince ginger, garlic and green chillies. Chop onion and tomato very finely.
- Melt butter in a kadai, saute minced ginger+garlic+green chillies. Add onion, saute till it gets translucent. Add tomatoes and salt. Saute till it turns mushy.
- Meanwhile drain the blanched leaves. Blend them along with makki ka aata using a hand blender or in mixie. Whip it briefly for 3-4 secs. Check for the doneness and repeat till it is blended coarsely.
- Add the blended puree to the gravy. Mix well and let it simmer for 4 to 5 mins.
- If required adjust the consistency using the blanched water.
- Remove from flame when the saag becomes thick and glossy.
- Keep it covered. Serve hot with a dollop of butter.
For Makki ki Roti recipe plz click here..
- This is a simple version of saag without adding any masala powders. I didn’t want to camouflage the natural flavour of mustard leaves with loads of spices.
- You can add jeera, dhaniya and garam masala powders to get dhaba-style saag. Adding masala powders may affect the colour of saag.
- The freshness of the green leaves, quick & thorough blanching and also brief blending helps to retain the bright green colour of the saag. You can hand blend too as done traditionally.
- I don’t prefer pressure cooking the green leaves. Always go for blanching (including mustard leaves) in an open pan to retain the nutrients.
- Desi ghee or mustard oil can be substituted instead of butter. To me, butter makes the saag creamier.