Sarson ka Saag is a winter speciality from the North Indian State of Punjab, Sarson ka Saag is made with a mix of mustard and Bathua Leaves. Traditionally its served with Makki di roti.
Sarson Ka Saag recipe from north Indian State Punjab is made with a combination of greens, Bathua in Hindi and Bathu in Punjabi (Lamb’s Quarter’s – Chenopodium album) and mustard leaves. Bathua is very rich in minerals, Vitamin A and B complex and very good source of essential amino acids
Mustard leaves have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the Bathua ( you can also add spinach leaves) before being blended and sautéed a dash of spice powders add more zing to this delicious subzi, making it a treat to the taste buds.
Ingredients for Sarson Ka Saag Recipe
Fresh mustard leaves (sarson) 1Kgs
Fresh spinach leaves (palak) 1 bunch (Optional)
Bathua 250 gms
Deshi Ghee/Olive oil 5 tablespoons
Finely Chopped Ginger
Red Chilly powder and Kashmiri powder 2 tsp each
Onions sliced 4 medium
Salt to taste
Cornmeal 1 cup
Clean and wash Sarson and bathua. Chop the leaves coarsely.
Put the Greens in to the pressure cooker, add Salt, Chopped Ginger and Jaggery.
Close the lid and let it whistle for at-least 10-15 times. When the pressure settles, open the lid of cooker and run a hand blender or hand pestle for Smooth consistency.
Now lets prepare for the final touch, that is Tadka (Tempering). Take pan and heat it, add ghee or Olive oil, when the oil or ghee gets heated add chopped onions and chopped Ginger, saute till it turns golden brown.
Add to it, Red Chilly powder and Kashmiri Powder. Mix well
Now add the greens to the tempering and mix well.
Allow it to Slow cook for 10-15 Mins, till the mixture blends together and ghee floats on the upper surface.
In a Grinder, put one cup of prepared Saag (Greens) and add 1 cup of cornmeal and blend well. Add this mixture to the pan, mix well and cook well for 5 Mins. (By doing this you will be avoiding the formation of cornmeal Lumps)
Serve hot with Makki Ki Roti /Cornmeal Parathas or Bread.