Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.
Spinach ( Palak) 1 Bunch
Chopped Fenugreek Leaves ½ cup
Finely grated Ginger 2 Tbsp.
Finely chopped Green chilies 5 no.
Finely chopped tomatoes ½ cup
Ghee/ Oil 1 Tbsp.
Maize flour 2 Tbsp.
Salt To Taste
Butter 1 Tbsp.
Cilantro for Garnish
- Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
- Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
- Squeeze out saag and Keep aside to cool. Keep the saag water aside.
- Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
- Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
- Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
- Add the reserved water to adjust the consistency if necessary.
- Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
- Serve hot garnished with a dollop of white butter and cilantro.
- Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
- The best is to serve with makki di roti. Nothing beats this combination.