PAKISTANI SARSON ( MUSTARD GREENS) KA SAAG RECIPE

Sarson Ka Saag Recipe: A Traditional North Indian Winter Delight

Sarson ka Saag is a cherished North Indian dish, especially popular in the state of Punjab. It’s a winter specialty prepared with mustard greens (sarson) and other leafy greens like spinach and bathua, which come together in a delicious, creamy, and earthy dish. Typically served with Makki ki Roti (cornmeal flatbread), Sarson ka Saag is wholesome, rich in nutrients, and perfect for cold weather. This recipe will guide you through the traditional preparation of Sarson ka Saag, from cooking the greens to tempering the saag with flavorful spices. Let’s dive into the magic of this beloved Punjabi classic.

Ingredients

For the Saag:

• 500g mustard greens (sarson), washed and chopped
• 250g spinach (palak), washed and chopped
• 100g bathua (wild spinach), washed and chopped (optional, if available)
• 1 medium onion, chopped
• 1-2 green chilies, chopped
• 1 tbsp ginger, grated
• 1 tbsp garlic, chopped
• 2 tomatoes, chopped
• 1/2 cup cornmeal (makki ka atta)
• Salt, to taste
• Water, as required

For the Tempering (Tadka):

• 2-3 tbsp ghee (clarified butter) or mustard oil
• 1 tsp cumin seeds
• 1-2 dried red chilies
• 1 tsp red chili powder
• 1 tsp garam masala
• Freshly chopped coriander leaves (for garnish)

Step-by-Step Instructions

1. Preparing the Greens

The heart of Sarson ka Saag is in the combination of greens, with mustard greens giving it its characteristic earthy and slightly bitter flavor.

• Step 1: Begin by thoroughly washing the mustard greens, spinach, and bathua (if using). The washing step is essential, as leafy greens can carry soil and grit. Drain the greens well and roughly chop them.
• Step 2: In a large pot or pressure cooker, add the chopped mustard greens, spinach, and bathua. Add a pinch of salt and enough water to cover the greens, then cook until they’re soft and tender. If using a pressure cooker, cook for about 3-4 whistles. Otherwise, simmer in a pot for about 30-40 minutes until the greens are fully wilted and cooked.

2. Mashing the Greens

This is where the greens transform into the familiar texture of saag.

• Step 3: Once the greens are cooked, allow them to cool slightly. Using a traditional wooden masher (or a hand blender if you prefer a smoother consistency), mash the greens until they become a thick, slightly chunky mixture. Traditionally, Sarson ka Saag has a rustic texture, so avoid over-pureeing it.
• Step 4: Sprinkle the cornmeal into the mashed greens gradually, mixing as you go. Cornmeal helps thicken the saag and adds a subtle corn flavor that pairs beautifully with Makki ki Roti. Continue cooking and stirring the mixture for about 15-20 minutes, allowing the cornmeal to blend well with the greens. You may add a little water if the saag appears too thick.

3. Preparing the Base Masala

This step adds depth and enhances the flavor of the greens.

• Step 5: In a separate pan, heat a little oil or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown. Next, add chopped garlic, grated ginger, and green chilies, and cook until the raw aroma disappears.
• Step 6: Add the chopped tomatoes and cook until they soften and blend with the spices. You can add a pinch of salt to help the tomatoes break down faster. Once the masala has thickened and released oil from the sides, pour it into the saag pot and stir well.

4. Tempering the Saag

The final tempering is what brings out the signature Punjabi flavor.

• Step 7: In a small pan, heat 2-3 tablespoons of ghee or mustard oil (ghee gives a rich flavor, while mustard oil adds a sharp taste). Add cumin seeds, dried red chilies, and a pinch of red chili powder for color. When the spices crackle, pour this tempering over the prepared saag.
• Step 8: Finally, add a sprinkle of garam masala and freshly chopped coriander leaves for garnish. Stir everything together, and your Sarson ka Saag is ready!

Serving Suggestions

Sarson ka Saag is traditionally served with Makki ki Roti (cornmeal flatbread). Here’s a simple way to make it:

1. Combine 1 cup of cornmeal (makki ka atta) with warm water to form a soft dough. Cornmeal can be difficult to work with, so add water gradually and knead carefully.
2. Divide the dough into small balls, flatten them into discs, and roll each out gently into a small round (cornmeal tends to break, so handle with care).
3. Cook each roti on a hot griddle with a little ghee until golden brown on both sides.

Serve the Sarson ka Saag topped with a dollop of white butter (makkhan) or a little more ghee, along with hot Makki ki Roti and perhaps some sliced radishes and onions on the side.

Tips for the Best Sarson ka Saag

1. Use Fresh Mustard Greens: Fresh, vibrant green mustard leaves yield the best flavor. In the winter, when mustard greens are in season, the taste is at its peak.
2. Balance the Bitterness: Mustard greens are slightly bitter, so adding spinach and bathua balances this with a mild, earthy sweetness. If bathua isn’t available, simply increase the quantity of spinach.
3. Slow-Cooked Flavor: Although you can use a blender, the rustic charm of Sarson ka Saag lies in mashing it by hand, as it provides a unique texture. Slow-cooking it further enhances the depth of flavor.
4. Cornmeal Consistency: Adding cornmeal not only thickens the saag but also mellows the bitterness of mustard greens. Make sure to cook it well with the greens so that the raw taste of cornmeal fades away.

Final Thoughts

Sarson ka Saag is a comforting, rich, and nutritious dish that embodies the warmth and hospitality of Punjabi cuisine. The earthy greens, subtle spices, and rich tempering make it a favorite winter meal. Paired with Makki ki Roti, it’s not only delicious but also a wholesome meal that’s satisfying and nourishing. This authentic Sarson ka Saag recipe will bring a taste of Punjab into your home, giving you a reason to savor winter’s flavors with every bite. Enjoy!