SARSON KA SAAG

This is the most Traditional and popular dish of Punjabi Cuisine. This nutritious green saag is made with pungent mustard leaves. Spinach and Bathua leaves are added to balance the taste. Some people also like to add a small radish or turnip while boiling. This saag is usually available in winter season in abundance. Nothing can beat the taste of this lip-smacking flavourful Sarson ka Saag and Makki ki Roti.

Ingredients:
Mustard leaves (sarson ) ... 1 bunch
Bathua or Spinach ........... 1 bunch
Radish or turnip ............ small one (cut into small pieces)
Green chillies ................ 2-3 (depends on your taste)
Onion ........................... 1 (grated or chopped very finely)
Ginger ...................... 1 tsp
Garlic ................... 1 tbsp (crushed coarsely)
Makki ka ata / maize flour .... 1 tbsp ( if you are not using radish, add 2 tbsp)
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt ............... to taste
Mustard oil ... 4 tbsps
Ghee / oil ...... as needed

Method:
1. Wash and cut the mustard and spinach leaves.
2. In a pan or a pressure cooker, boil the greens, chillies and radish adding a little salt.
(add just enough water so that you don't have to drain it away as you will loose all the nutrients. Let it cool.
3. Grind it to a coarse paste. (Some prefer to grind it to a very smooth paste)
4. In a pan add mustard oil and fry the finely chopped onion until translucent. Add the ginger, garlic and saute. Add the spice powders. add this tempering to the greens.
5. Heat a little more ghee/oil and fry the maize flour. Stir it into the saag. Squeeze the lime juice into it.
6. Bring to a boil to blend all the spices with the saag. You have to be liberal with the ghee in this dish.
7. Just before serving heat some ghee, add a pinch of red chilli powder and mix it into the saag.
Serve it with Makki ki Roti.

See recipe for  - Makki ki Roti

See the video of Sarson ka Saag

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