Sarson Ka Saag

Sarson Ka Saag is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made using a mixture leaves Sarson (Mustard) leaves, Bathua (Chenopodium album) leaves, Methi (Fenugreek) leaves, Palak (Spinach) leaves, Mooli (Radish) leaves, Chickpea leaves, etc. along the spices such as ginger and garlic. It is mostly served with makki ki roti. It is eaten only in the winter season. Sarson Ka Saag and makki ki roti with lassi is considered a special dish in North India, especially Punjab.

Today the recipe I have shared has only mustard and spinach leaves as I wasn't able to get the other leaves when I went to the market. If you are using other leaves remember that sarson should be the hero. If you are using sarson, bathua, spinach and methi leaves then use the ratio 4:1/2:1:1/2 cups.

Ingredients :

• 2 bunch Sarson leaves

• 1 bunch Palak leaves

• 2 inch Ginger

• 3 bulbs Garlic

• 6 Green Chili

• 1 small finely chopped Onion

• 1 small finely chopped Tomato

• 3-4 tbsp Mustard Oil/ Butter

• 1/4 tsp Red chili powder

• Salt to taste

• 2 Whole Red chili

• 1/2 tsp Coriander powder

• 1 tbsp Maize flour (makkai ka atta)

• Water to boil leaves

Method :

• Clean the leaves and chop them all well. The stems of mustards can be used for the saag and generally they are tough to clean.

• Once the leaves are chopped and cleaned well, add them to a big pot. Add water to it and along that add 3 chopped green chilies, 1 inch chopped ginger, chopped 3 garlic bulbs and salt to taste.

• Cover the pan and cook it all on the medium-low flame. It will take around 30-40 minutes. Any time you feel the water isn't enough add little hot water to it.

• Once cooked, open the lid and use a churner to churn it instead of ladle. That is the traditional way of mixing saag. Add the maize flour and churn.

• For me when it wasn't working well, I used a hand blender to blend the leaves but make sure do not blend it into a paste.

• For tempering in another pan heat mustard oil or ghee whichever is your liking. Add chopped green chili, ginger and onion and sauté till golden brown.

• Add chopped tomato to it along with salt, red chili powder and coriander powder and sauté till they turn mushy. If the tomatoes aren't juicy then add 2-3 tbsp water to it.

• Add this tempering to cooked leaves and mix it all well.

• In another pan heat the oil /ghee and fry the red chilies and pour it over the saag and serve it hot.

Note : Serve it with some butter and jaggery. Also Sarson ka saag tastes better if rested for 12-14 hours.