Winters in India is a wonderful time. A respite from scorching hot summers, temperature drops in 20s & 10s and the spirits soar. Along with cosy blankets and quilts it brings with it variety of food, vegetables, fruits and sweets. This is the time when vegetable markets are loaded with lush greens saags and vegetables. And this is the time of sarson ka saag and makki ki roti. Sarson da saag is the favorite dish of winters. This is another gem of a Punjabi dish.
This recipe of sarson ka saag is the simple one, just the way i like and the way it is traditionally cooked in the villages of Punjab. I have slow cooked it over low heat instead of pressure cooker and just added tadka of ginger, garlic and ghee so that saag really tastes like saag. You can add onion, tomatoes and different other spices if you like it. Try this one and i am sure you’ll forget all the other seasonings.
Serve hot with spoonful of butter or cream. Sarson ka saag tastes best with makki ki roti.
- 500 grams Mustard leaves
- 250 grams Spinach
- 250 grams bathua leaves (optional)
- 2 tablespoon corn meal (makki ka atta)
- 2 inch ginger
- 4-5 garlic cloves
- 2-3 green chillies
- 1/2 teaspoon asafoetida
- 2 tablespoon ghee or oil
- Salt to taste
- Cream or butter for seasoning
- Clean all the greens thoroughly and chop the leaves coarsely. Bathua saag is optional, if it is not available you can use spinach instead
- In a pan or kadhai, boil 2 cups of water and add all the greens. You can add or reduce quantity of water as you like.
- Add salt and let the saag cook on medium heat.
- If you like it coarse, mash it with masher or you can also use blender to make a smooth paste.
- Add corn meal or makki ki atta, green chillies and remaining salt in the saag and let it cook on low flame.
- In a separate pan, heat ghee and add crushed garlic, grated ginger and red chilli.
- Pour this mix over saag and cook for 3-4 minutes. Saag is ready.
- Do not cover the lid of the pan while cooking saag. This retains the lush green colour of the saag.