Sarson Ka Saag (Mustard Greens) Recipe
A Traditional Punjabi Delight
Sarson Ka Saag is a hearty and flavorful dish that hails from the heart of Punjab. Known for its rich, earthy taste and deep green color, this dish is traditionally served with Makki Di Roti (cornbread) and Masala Chaas (spiced buttermilk). This protein-packed vegetarian delight is perfect for winter, offering warmth and nutrition.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Mustard Greens (Sarson) | 500 grams, washed and chopped |
| Spinach (Palak) | 250 grams, washed and chopped |
| Bathua (Chenopodium) | 250 grams, washed and chopped |
| Ginger | 2-inch piece, grated |
| Garlic | 3 cloves, finely chopped |
| Onion | 1 medium, thinly sliced |
| Green Chilies | 3, slit in the middle |
| Turmeric Powder | 1/2 teaspoon |
| Cinnamon Powder | 1/4 teaspoon |
| Cumin Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Paneer (Cottage Cheese) | 200 grams, cubed |
Preparation Time:
25 minutes
Cooking Time:
30 minutes
Total Time:
55 minutes
Servings:
4
Cuisine:
Punjabi
Course:
Side Dish
Diet:
High Protein Vegetarian
Instructions:
-
Cook the Greens:
- Begin by washing the mustard greens, spinach, and bathua thoroughly to remove any dirt or impurities. Once cleaned, place them in a pressure cooker.
- Add enough water to cover the greens, along with a pinch of salt. Close the lid of the cooker and cook on high heat until one whistle (sight of steam or “city”).
- Turn off the heat and place the cooker under cold running water to release the pressure. Once cooled, open the lid, and use a masher or blender to puree the cooked greens. If you prefer a chunkier texture, you can simply mash them.
-
Prepare the Tempering:
- Heat 1 teaspoon of oil in a pan over medium heat. Add the grated ginger, finely chopped garlic, sliced onion, and slit green chilies to the hot oil. Stir-fry the mixture until the onions soften and turn translucent.
-
Add the Pureed Greens:
- Once the onions are cooked, add the pureed greens to the pan. Stir well to combine with the aromatics.
- Now, add the spices: turmeric powder, cinnamon powder, and cumin powder. Mix thoroughly to ensure the spices coat the greens evenly.
- Let this mixture cook for about 7 to 8 minutes, allowing the flavors to meld and the consistency to thicken slightly. Stir occasionally to prevent sticking.
-
Finish and Serve:
- After the saag has cooked, turn off the heat. If you like, add cubed paneer pieces into the cooked saag for an added creamy texture and protein boost.
- Serve your Sarson Ka Saag hot, accompanied by Makki Di Roti (corn flatbread) and a glass of Masala Chaas (spiced buttermilk) for an authentic Punjabi meal.
Cooking Tips:
- Greens Variety: You can adjust the proportions of mustard greens, spinach, and bathua according to your taste preference, though the traditional blend gives the best flavor.
- Texture Variation: If you prefer a smoother texture, you can blend the saag in a mixer after cooking. For a chunkier, more rustic feel, simply mash it with a spoon.
- Spices: Adjust the spices based on your preference. If you like it spicier, add more green chilies or chili powder.
- Paneer Substitute: If you donβt have paneer, you can use tofu or skip it altogether for a lighter version of this dish.
Sarson Ka Saag is a true winter comfort food, bursting with rich flavors and packed with nutrients. Whether served as a side dish or a main, this Punjabi classic will leave you craving more! Enjoy it with your loved ones for a delicious and wholesome meal.
