Sarson Ka Saag (Mustard Greens Curry) Recipe
Sarson Ka Saag is a quintessential North Indian dish, deeply rooted in Punjabi cuisine, and a perfect comfort food to enjoy during the winter months. This vibrant and flavorful dish is made from a blend of mustard leaves (sarson), spinach, and bathua, making it a hearty, nutritious side dish. The mustard greens are the star of this curry, with a spicy kick from green chilies and a warm depth of flavor from spices like cumin, cinnamon, and turmeric. Traditionally paired with Makki Ki Roti (cornmeal flatbread) and Masala Buttermilk, this dish provides a wholesome experience, rich in protein and essential vitamins.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard leaves (sarson) | 500 grams, washed and chopped |
| Spinach leaves (palak) | 250 grams, washed and chopped |
| Bathua (chenopodium) | 250 grams, washed and chopped |
| Fresh ginger | 2 inches, grated |
| Garlic cloves | 3, finely grated |
| Onion | 1, finely chopped |
| Green chilies | 3, slit in half |
| Turmeric powder | 1/2 teaspoon |
| Cinnamon powder | 1/4 teaspoon |
| Cumin powder | 1 teaspoon |
| Salt | To taste |
| Cooking oil | 1 teaspoon |
| Paneer (Indian cottage cheese) | 200 grams, chopped |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4-5
Instructions:
-
Prepare the Greens:
Begin by thoroughly washing the mustard leaves (sarson), spinach (palak), and bathua under running water. After washing, roughly chop the greens and set them aside. -
Cook the Greens:
In a pressure cooker, add the washed and chopped mustard leaves, spinach, and bathua along with water and salt. Secure the lid and cook on high heat until the cooker gives one whistle. Turn off the heat, and allow the cooker to cool naturally, releasing the pressure. Once cooled, open the lid and mash the greens using a hand blender or a masher to create a smooth puree. Set this mixture aside. -
Cook the Aromatics:
In a large wok or pan, heat the oil over medium heat. Add the grated ginger, garlic, finely chopped onion, and slit green chilies. Sauté them for about 5-7 minutes or until the onions turn soft and translucent. -
Combine and Spice it Up:
To the wok, add the prepared green puree along with the turmeric powder, cinnamon powder, and cumin powder. Stir well to mix the spices into the greens. Let the mixture cook for 7-8 minutes, allowing the flavors to meld together. -
Add Paneer:
After the curry has cooked and thickened, add the chopped paneer cubes and stir them gently into the saag. Allow the dish to simmer for another 5 minutes, allowing the paneer to absorb the flavors of the curry. -
Serve:
Once the saag is cooked to perfection, turn off the heat. Serve this delicious Sarson Ka Saag hot with Makki Ki Roti (cornmeal flatbread) and a side of Masala Buttermilk for a complete and satisfying meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | ~12 grams |
| Carbohydrates | ~18 grams |
| Fiber | ~4 grams |
| Fat | ~15 grams |
| Sodium | ~300 mg |
| Vitamin A | ~25% of RDI |
| Vitamin C | ~35% of RDI |
| Iron | ~15% of RDI |
Cooking Tips:
- If you prefer a smoother texture, you can use a blender to make the puree of the cooked greens.
- Feel free to adjust the amount of green chilies based on your spice preference.
- For a more traditional taste, serve this dish with Makki Ki Roti (cornmeal flatbread) and a side of Masala Buttermilk.
This Sarson Ka Saag recipe is not just a treat for the taste buds but also a powerhouse of nutrition, offering plenty of vitamins and minerals. It’s the perfect way to embrace the essence of Punjabi winter cuisine, combining hearty greens with warm, fragrant spices for a memorable meal.
