Sarson ka saag is a winter speciality and is best enjoyed with makki ki roti and a generous dollop of safed makkhan (unsalted white butter).
I have had the most delicious sarson ka saag at a dhaba during my trip to Amritsar few years back. Luckily I was there towards the end of winters and got to taste the most authentic Punjabi sarson da saag and makki di roti.
That taste of the saag I have never been able to replicate. I don’t know whether it is the quality or freshness of the tender mustard leaves, or the slow cooking of the saag, or the ghee/makkhan that they use or just the love and passion they put into making their food. Its probably all of these together.
Traditionally sarson ka saag is slow cooked and the leaves are pounded to a paste with a wooden churning spatula or(mathni) while it is being cooked. Though results are supposed to be outstanding, its a very time consuming and cumbersome process.
Mustard leaves are in season during winters and the tender leaves make delicious saag. Along with the mustard leaves, bathua leaves (the subziwala from where you buy mustard leaves will also have bathua leaves) are also added. some like to add spinach also but I have not.
My recipe is an easy and quick version. Do try this recipe and enjoy! Do leave a comment about how it turned out as I would love to hear from you all.
The recipe of Makki ki roti is also there in the link below.
Ingredients:
- Mustard leaves 2 bunches
- Bathua leaves half a bunch
- Onion finely chopped ½ cup
- Grated ginger 1 tbsp
- Grated garlic 1 tbsp
- Haldi/ turmeric powder ½ tsp
- Green chillies 2
- Red chilli powder as per taste
- Salt as per taste
- White butter as topping
- Corn meal 2 tbsp
- Ghee 1 tbsp
Method:
Wash and clean the mustard and bathua leaves. Use only leaves and discard the stems. chop them roughly.
Pressure cook the chopped leaves with little water for 2 whistles.
Once the leaves are cooked, cool them and then grind them to a coarse paste.
While the leaves are cooking, Heat ghee in a kadhai or pan. Add the finely chopped onions, and green chillies. Saute till onions are soft and pink. Add the haldi powder, red chilli powder, ginger and garlic paste and saute for another 3-4 mins or till the raw smell of the ginger garlic paster is gone. Add salt.
Add the coarse paste of the leaves. Cook well. Use a masher and mash the saag in the kadhai itself. Cover and cook of another 5 mins on a low flame.
In a cup add the corn meal and little water and make a paste.
Add this paste to the saag. Again cover and cook for another 5 mins on a low flame.
Check and adjust the salt and chilli levels. Serve with a spoonful of white butter along with makai ki roti/cornmeal flat bread.
Click here for the Recipe of Makai Ki Roti / Cornmeal Flatbread
Notes:
Mustard leaves have a peculiar lightly bitter taste.
The saag should have the natural taste of the mustard and do not add too much of spice. It tastes best that ways.
Traditionally the leaves are cooked on a slow flame for a long time and is mashed or churned to get the paste consistency. I have coarsely ground it to save time.
