Home Style Sarson Ka Saag Recipe
10 min
2-3 People
10 min
Introduction:
There's something magical about winter evenings filled with the aroma of sarson ka saag wafting through the air. It's more than just a dish; it's a journey back to the cozy kitchens of childhood, where every bite was infused with love and tradition. I remember the first time I tasted this rustic delight—it was at a family gathering in the countryside. The rich flavors of mustard, spinach, and fenugreek blended harmoniously, leaving an indelible mark on my taste buds.
Recipe of Sarson Ka Saag
Ingredients:
- 1/2 bunch Sarson (Mustard Leaves)
- 1/2 bunch Fresh Fenugreek Leaves (Methi)
- 1/2 bunch Bathuva
- 1/2 bunch Spinach
- 2-3 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Carom Seeds
- 3-4 teaspoons Chopped Garlic
- 2-3 teaspoons Chopped Ginger
- 2-3 teaspoons Chopped Green Chili
- 1 cup Chopped Onions
- 1/2 cup Makki ka Atta (Cornmeal)
- 1 big bowl Saag ki Puree (Green Vegetable Puree)
- Salt to taste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 cup Chopped Tomato
- 2-3 teaspoons White Butter
Instructions:
-
Blanching the Greens:
- Start by chopping and blanching all the green vegetables - sarson, fresh fenugreek leaves, bathuva, and spinach. Blanching helps to soften the leaves and retain their vibrant color. Once blanched, make a smooth puree of these greens.
-
Preparing the Base:
- Heat mustard oil in a kadhai (wok). Add cumin seeds and carom seeds. Then add chopped garlic, ginger, and green chili. Saute until fragrant.
-
Cooking the Onions:
- Add chopped onions to the kadhai and cook until golden brown. Caramelized onions add sweetness and richness to the saag.
-
Thickening the Saag:
- Add makki ka atta (cornmeal) to the kadhai to thicken the saag. Cornmeal acts as a natural thickener and adds a slightly sweet and nutty flavor.
-
Adding the Saag Puree:
- Add the saag puree to the kadhai along with bathuva and chopped tomatoes. Season with salt, turmeric powder, and red chili powder.
-
Cooking the Saag:
- Let the saag cook on low flame, allowing flavors to meld together. Slow cooking infuses the saag with rich flavors.
-
Finishing Touches:
- Stir in white butter just before serving. It enriches the saag and adds a creamy texture.
-
Serving:
- Sarson Ka Saag is traditionally served with makki ki roti (cornmeal flatbread).
Sarson Ka Saag is a celebration of flavors and traditions. The blend of mustard leaves, fenugreek leaves, bathuva, and spinach, along with aromatic spices, creates a soul-satisfying dish cherished by many. Enjoy the rich flavors of Punjab with this classic dish!
About the Recipe:
Home Style Sarson Ka Saag is a traditional Punjabi dish made with mustard greens, spinach, fenugreek leaves, and bathua (chenopodium album). These vibrant greens are finely chopped and blanched before being pureed to create a smooth and creamy texture. The puree is then cooked with a tempering of cumin seeds, green chilies, and onions in mustard oil, imparting a distinctive flavor to the dish. Additional ingredients like corn flour, turnips, and radishes can be added for extra texture and flavor. Finally, a dollop of butter and a touch of cream are added to enhance the richness of the dish.
Cooking Tips:
- Choose Fresh Greens: Select tender mustard greens, spinach, fenugreek leaves, and bathua for the best flavor and texture.
- Blanching Technique: Ensure to blanch the greens for just 1 to 1.5 minutes to retain their vibrant green color and prevent them from turning bitter.
- Tempering Method: Roast the cumin seeds, green chilies, and onions in mustard oil until golden brown to release their aroma and flavor.
- Optional Ingredients: Experiment with adding turnips, radishes, or tomatoes for additional flavor and texture.
- Finishing Touch: Don't forget to garnish the sarson ka saag with a generous dollop of butter and a drizzle of cream for added richness and flavor.
Pairing Guide:
- Makki di Roti: Serve sarson ka saag with hot and crispy makki di roti (cornmeal flatbread) for an authentic Punjabi meal experience.
- Jaggery and Butter: Enjoy the saag with a side of jaggery and a dollop of butter for a delightful combination of sweet and savory flavors.
Frequently Asked Questions about Sarson Ka Saag:
-
What is Sarson Ka Saag?
- Sarson Ka Saag is a traditional Punjabi dish made with mustard greens, spinach, fenugreek leaves, and bathua, cooked with a tempering of spices and served with makki di roti (cornmeal flatbread).
-
How do you prepare Sarson Ka Saag?
- To prepare Sarson Ka Saag, finely chop mustard greens, spinach, fenugreek leaves, and bathua, blanch them in boiling water, puree, and then cook with a tempering of spices and onions in mustard oil.
-
Can I customize Sarson Ka Saag with additional ingredients?
- Yes, you can customize Sarson Ka Saag by adding ingredients like turnips, radishes, or tomatoes for added flavor and texture.
-
What is the significance of mustard oil in Sarson Ka Saag?
- Mustard oil is traditionally used to cook Sarson Ka Saag as it imparts a unique flavor and aroma to the dish, enhancing its authenticity.
-
Can Sarson Ka Saag be made ahead of time?
- Yes, Sarson Ka Saag can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat gently before serving.
-
Is Sarson Ka Saag a healthy dish?
- Yes, Sarson Ka Saag is a nutritious dish rich in vitamins, minerals, and antioxidants, making it a healthy addition to any meal.
-
What is the best way to serve Sarson Ka Saag?
- Sarson Ka Saag is traditionally served with makki di roti, jaggery, and a dollop of butter for a hearty and satisfying meal.
-
Can Sarson Ka Saag be frozen?
- Yes, Sarson Ka Saag can be frozen for up to 2-3 months in airtight containers. Thaw overnight in the refrigerator before reheating.
-
How do you enhance the flavor of Sarson Ka Saag?
- To enhance the flavor of Sarson Ka Saag, add a tempering of cumin seeds, green chilies, and onions, and finish with a generous amount of butter and cream.
-
Is Sarson Ka Saag suitable for vegetarians and vegans?
- Yes, Sarson Ka Saag is a vegetarian dish that can be made vegan by omitting the butter and cream or using dairy-free alternatives.
These FAQs cover the essentials of preparing and enjoying the delightful flavors of Sarson Ka Saag, ensuring a memorable culinary experience for all.