Description

The Sarson Ka Saag traditionally is a popular winter dish in the north Indian state of Punjab. Reminds me of the smiling, swaying mustard fields in romantic Bollywood movies. Now the dish has spread its wings and is a seasonal favourite across India. For me personally, I wasn’t familiar with this dish, having grown up in Bengal. It wasn’t until we moved to Delhi, I found what a rage it was in this part of the country along with its quintessential partner the Makki Ki Roti. My fellow foodie group members and the food blogs would go berserk with everyone cooking and posting pictures on social media. That’s when I decided to try my hand in cooking this dish. My first realisation was that the dish has several other greens such as the Bathua (Chenopodium) and Spinach which helps supress the light bitter taste of the mustard greens. The recipe is quite simple but it takes some effort and time to do justice to the dish. Be sure to wash the greens well and repeatedly to ensure hygiene. One tip while grinding the greens stop at a course mixture level and do not grind to fine pulp. This gives the right texture to final dish. The Sarson the Ka Saag is best paired with a dollop of butter to retain its authenticity and any form of Indian bread. Makki ki roti is without doubt the best pairing. You may also have some seasonal achar (pickle) handy along with this meal. So before the winter is out give your family a taste of Punjab with the Sarson Ka Saag.

Scale

Ingredients

500 gms Sarson Ka Saag (Mustard Greens)
300 gms Bathua (Chenopodium)
250 gms Palak (Spinach)
250 gms Methi (Fenugreek leaves)
1 medium Shalgum (Turnip)
4 Green Chillies, chopped
2 inch Ginger, chopped
1 large Tomato, diced
2 tbsp heaped Makki Ka Atta (Maize Flour)
2 tbsp Butter
2 tbsp Ghee (Clarified butter)
1 tsp Cumin Seeds
1/4 tsp Hing (Asafoetida)
1/2 tsp Red Chilli powder
To taste Salt

Ingredients for Tempering :

2–3 Tbsp Ghee (clarified butter)
1 Tsp Cumin seeds
3 dried Red Chilies
½ Tsp Hing (Asafoetida)
4 cloves Garlic, minced or finely chopped
1 medium Onion, chopped (Optional)

Instructions

Cut, remove and discard the hard stems from mustard greens, bathua and spinach. No need to take off the soft, tender stems.
Wash the greens patiently in enough water 2-4 times to remove all traces of sand and dirt. Lightly squeeze out the water and chop the leaves roughly.
Peel and dice the turnip into small pieces.
In the pressure cooker add all the chopped greens, green chilies ,turnip and half quantity of chopped ginger along with 1 cup of water.
Close the lid and cook on medium heat for 2 whistles. Turn off the flame and let it cool down by itself.
Once cooled transfer to a blender jar and blend to a coarse puree. You may use a hand blender or the mortar and pestle to make this coarse puree as well. Remember Do Not make a smooth or fine paste of it.
Now sprinkle the maize flour over the greens. Add 1 tbsp at a time, mix well before adding the next tablespoon of maize flour. Adding the maize flour all at the same time will make the greens lumpy. You may also use a large wooden spoon or whisk to do this mixing.
In the meantime, in a pan heat 2 tbsp ghee and 2 tbsp of butter. Add the rest of the ginger, chopped tomato and salt and cook till tomato become soft and mushy.
Now add this tomato mixture to the Sarson saag and mix.
Cover the cooker with a plate and simmer on low for about 15-17 minutes till the maize flour gets cooked.
Add the tadka to your Sarson Ka Saag when you are ready to serve. Heat 2 tbsp of ghee to temper in a small pan. Add cumin seeds, dried red chillies and asafoetida. Once they start crackling, add in the minced garlic and chopped onion (if you are using any). Saute till they turn aromatic and golden brown in colour. Remove from heat and pour over the Sarson ka Saag.
Serve hot accompanied with makki ki roti, salad, pickle and with an extra dollop of butter on the top!

Notes

Be sure to wash the greens well and repeatedly to ensure hygiene. 2. While grinding the greens stop at a course mixture level and do not grind to fine pulp.