Sarson Ka Saag (Puréed Mustard Greens)
Sarson Ka Saag, a beloved Punjabi dish, offers a hearty and flavorful combination of puréed mustard greens and spinach, simmered to perfection with an array of aromatic spices. This comforting dish is typically paired with makki di roti (cornmeal flatbread), making it a staple in traditional North Indian homes, especially during the winter months. The dish boasts a delightful medium spice level, balancing heat and earthy flavors from the greens. With a touch of butter and sautéed tomatoes, the final result is a rich, vibrant, and satisfying dish that’s sure to please anyone at your dining table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach (Palak) | 500g |
| Mustard Greens (Saag) | 500g (or curly kale as a substitute) |
| Fresh Ginger | 4 cm, roughly chopped |
| Garlic Cloves | 5 whole |
| Green Chilli | 1, roughly chopped |
| Salt | 1 tsp |
| Corn Flour (optional) | 1-2 tbsp (to thicken) |
| Tomatoes (finely chopped) | 4 |
| Butter | 65g |
Allergen Information:
This recipe contains dairy in the form of butter, making it unsuitable for those with lactose intolerance or those following a dairy-free diet. It does not contain gluten, making it suitable for those with gluten sensitivities.
Dietary Preference:
- Vegetarian: This recipe is vegetarian and can easily be adapted to a vegan diet by using plant-based butter.
- Gluten-Free: No gluten-containing ingredients are included in the recipe.
- Dairy (optional): Can be made dairy-free by substituting butter with vegan alternatives.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 6
Instructions:
-
Prepare the Greens:
Start by thoroughly washing both the spinach (palak) and mustard greens (saag). If mustard greens aren’t available, curly kale or any other hearty greens can be used as a substitute. Once washed, pat them dry with a clean towel to remove excess moisture. -
Layer the Greens:
Slice the spinach and place it at the bottom of the pressure cooker. Layer the mustard greens (or kale) on top of the spinach. This layering helps in even cooking and infuses all the flavors together. -
Add Aromatics:
Add the roughly chopped ginger, garlic cloves, and green chili to the cooker along with 1 teaspoon of salt. The heat from the chili will infuse the greens with a gentle warmth. -
Pressure Cook the Greens:
Close the lid of the pressure cooker and bring it to heat. Once the cooker whistles twice (which should take about 10 minutes), reduce the heat to low and allow it to simmer for an additional 5 minutes. Remove the cooker from the heat and let it sit, undisturbed, for a few minutes. DO NOT remove the lid during this time to maintain the pressure and allow the flavors to meld together. -
Release Pressure & Blend:
Carefully release the pressure from the cooker and open the lid. Let the contents cool slightly for a few minutes. Using an immersion blender or hand blender, blitz the greens into a thick, smooth puree. The consistency should be thick, vibrant, and bright green. If the puree is too watery, return the cooker to the stove over high heat and stir continuously to reduce and thicken it. Alternatively, you can add 1-2 tablespoons of corn flour to thicken the saag, though it is optional and not recommended unless necessary. -
Cook the Tomatoes:
In a separate frying pan, melt the butter over medium heat. Add the finely chopped tomatoes and sauté gently. Cook the tomatoes until they break down and form a thick, pulpy tomato paste. This will enhance the flavor and provide a rich depth to the dish. -
Combine and Final Touches:
Once the tomatoes are well-cooked, stir them into the blended saag. Taste and adjust the seasoning if needed. The saag should have a rich, earthy flavor with a slight tang from the tomatoes and a medium spice level from the chili. -
Serve:
Transfer the Sarson Ka Saag to a serving dish and serve hot. Traditionally, this dish is enjoyed with makki di roti (cornmeal flatbread), but it can also be paired with steamed rice or any type of flatbread.
Conclusion:
Sarson Ka Saag is a wonderful, hearty dish that embodies the essence of traditional Punjabi cuisine. With its vibrant green color and rich flavor profile, it’s a comforting choice for a family meal. The mix of spinach and mustard greens creates a depth of flavor that is both earthy and slightly bitter, perfectly complemented by the creamy butter and sweet-tangy tomatoes. Whether served with roti or rice, this dish is bound to leave a lasting impression, making it a staple in your kitchen, especially during colder months. Try this recipe today and experience the warmth and joy of Punjabi comfort food!
