Sarso Ka Saag

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Sarson Ka Saag is a traditional and iconic Punjabi dish that holds a special place in the hearts and palates of millions. This flavorful and wholesome dish is a combination of mustard leaves (sarson), fresh fenugreek leaves (methi), and bathuva, all of which come together to create a delightful and nutritious culinary experience

Portions serving: 6-7 pax

Preparation time: 10 mins

Cooking time: 40 mins

Calories: 52 cal per portion

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

Method:

Start by chopping and blanching all the green vegetables - sarson (mustard leaves), fresh fenugreek leaves (methi), bathuva, and spinach. Blanching helps to soften the leaves and retain their vibrant color. Once blanched, make a smooth puree of these greens. The combination of different greens adds depth and richness to the saag.

Heat a kadhai (wok) and add mustard oil. Mustard oil is an essential ingredient in Sarson Ka Saag as it imparts a distinctive flavor and aroma to the dish. Once the oil is heated, add cumin seeds and carom seeds, which further enhance the taste of the saag. To this, add chopped garlic, ginger, and green chili, giving the dish a delightful punch of spiciness and aroma.

Add chopped onions to the kadhai and cook them until they turn golden brown. The caramelized onions add sweetness and richness to the saag, balancing the flavors of the greens.

To thicken the saag, add makki ka atta (cornmeal) to the kadhai. The cornmeal acts as a natural thickener and imparts a slightly sweet and nutty flavor to the dish.

Now, add the saag puree to the kadhai along with bathuva and chopped tomatoes. Season the saag with salt, turmeric powder, and red chili powder. The spices bring out the true essence of the saag, making it a perfect blend of flavors and textures.

Let the saag cook on a low flame, allowing all the flavors to meld together. The slow-cooking process infuses the saag with the rich flavors of the greens and spices, creating a harmonious and delightful dish.

To add a touch of indulgence and richness, stir in some white butter just before serving. The butter enriches the saag and imparts a creamy and velvety texture to the dish.

Sarson Ka Saag is traditionally served with makki ki roti (cornmeal flatbread). The combination of sarson ka saag and makki ki roti is a classic Punjabi duo that is loved and cherished by people all over the world.

Conclusion:

Sarson Ka Saag is not just a dish; it is a celebration of flavors, traditions, and the essence of Punjab. The delightful blend of mustard leaves, fenugreek leaves, bathuva, and spinach, along with the aromatic spices, creates a culinary experience that is both soul-satisfying and heartwarming.

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