Sarson Ka Saag

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Sarson Ka Saag - MessyMumma's Kitchen

Sarson ka saag one of the most popular dishes during winters in the villages of Punjab and north India. It is best enjoyed with Makke di Roti. The popular vegetarian dish nowadays needs no introduction as it is not only popular in India but all over the world. One of the most ordered dishes in Indian restaurants abroad. Seasonal green leaf of "Mustard Green" is healthy, tasty, and often mix with other saag like Palak, Bathua. There is no short to this recipe, it is time-consuming but worth making.

• Course  - Main
• Preparation Time 20 - 25 mins
• Cooking Time  1 1/2 - 2 hrs
• Serves 4 - 5

Ingredients  

• Sarson ka saag - 500 gms
• Palak ka saag - 250 gms
• Bathua ka saag - 250 gms
• Chane ka saag ( Gram Green) - 250 gms
• Ghee / White Butter - 2 tbs
• Garlic - 8 - 10 cloves ( roughly chopped)
• Ginger - 1 inch ( roughly chopped)
• Green Chillis - 4 - 5 ( roughly chopped)
• Makki ka atta - 2 tbs
• Water (warm) - 3 - 4 tbs 
• Salt as per taste

Ingredients for Tempering

• Ghee 2 - 3 tablespoon
• Onion 1 big chopped
• Tomato 1 big chopped
• Dry Red Chilly 2
• Garlic 7 - 8 Cloves
• Ginger 1/2 inch julienne
• Cumin seed 1 tablespoon
• Hing(asafoetida) 1/2 teaspoon

Pre-requisite 

Roughly chop all the saag and wash then 4 to 5 times in running water.

Method

Heat a pan that is big enough to accommodate all the saag. Add sarson, palak, bathua saag all together in a pan on medium flame along with salt, let it simmer, and keep mixing in between, as the salt is already added the saag will start releasing water. Now add Chopped Chane ka saag, ginger, garlic green chilies and ghee in one go keep mixing every 2-3 min, now allow to cook for at least 30-40 min on low to medium flame, and do remember to mash the saag in between every 4 -5 min but do not use blender or mixer always do it by hand masher because we do not want to make a puree of saag. 

Now add 2 tablespoons of Makki ka atta along with 2 -3 tablespoons of warm water for binding, allow it to cook for another 20 mins. Once all the excess water is evaporated let it cook for another 2-3 min and turn off the flame.

Tempering

Heat the pan add ghee, when the ghee is melted add cumin seed, dry red chilly, garlic, ginger, asafetida and saute till it is golden, now add onion fry for 2 min add tomato, green chilies, and a pinch of salt fry it for few mins and add it to the already cooked saag. My Way... of Sarson ka saag is ready to serve. Do serve it with white butter or ghee.

Instant Kitchen Tip

• You can use cornflour if you do not have Makki ka atta at home.
• Normally people do not add Chane ka saag in Sarson ka saag recipe, but I always use Chane ka Saag (Gram Green) in this recipe as Sarson saag has bitter and pungent flavor, so it gives a bit of tanginess in "Sarson Ka Saag"

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