Sarson Chole Ka Saag Recipe – Kabuli Chana in Mustard Greens Gravy
Sarson Chole Ka Saag, a hearty and soul-warming dish, is a wonderful blend of Kabuli chana (white chickpeas) and a rich mustard greens (sarson) gravy. This North Indian delicacy is known for its robust flavors, making it the perfect comfort food, especially in winter. The combination of earthy greens with chickpeas creates a satisfying texture and depth of flavor. Served with Makki Ki Roti (corn flatbread) and a dollop of fresh white butter, this dish offers a truly authentic taste of Punjabi cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1/2 cup (soaked overnight) |
| Makki Ka Atta (Yellow Cornmeal Flour) | 1/4 cup |
| Green Chillies | 2 (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Salt | To taste |
| Spinach Leaves (Palak) | 150 grams (washed and finely chopped) |
| Bathua Leaves | 50 grams (washed and finely chopped) |
| Mustard Greens (Sarson) | 300 grams (washed and finely chopped) |
| Ghee | 2 tablespoons |
| Ginger | 1-inch piece (finely chopped) |
| Onions | 2 (finely chopped) |
| Tomatoes | 2 (finely chopped) |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| White Butter | For serving |
Preparation Time: 500 minutes (soaking overnight and resting time)
Cook Time: 60 minutes
Total Time: 560 minutes
Servings: 4
Cuisine: North Indian
Course: Main Course
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Chickpeas (Chole)
- Soak the Chickpeas: Start by soaking the Kabuli chana (white chickpeas) in water overnight. This softens the legumes and makes them cook faster the next day.
- Cook the Chickpeas: The next morning, transfer the soaked chickpeas and the water into a pressure cooker. Add some salt to taste. Close the lid and cook on high flame for about 6-8 whistles. Turn off the heat and allow the pressure to release naturally.
- Drain: Once the pressure is released, open the cooker and drain the excess water from the chickpeas. Set aside.
Step 2: Cook the Saag (Greens)
- Prepare the Greens: In a separate pressure cooker, add the finely chopped mustard greens (sarson), spinach (palak), and bathua leaves. Pour in about 1/4 cup of water and add salt, green chilies, and garlic.
- Cook the Greens: Close the lid of the pressure cooker and cook for 3 whistles on medium heat. Once the pressure naturally releases, open the cooker and sprinkle the cornmeal (makki ka atta) over the cooked greens.
- Mash the Greens: Use a potato masher to mash the greens until they form a thick, smooth mixture. Set aside.
Step 3: Prepare the Tadka (Tempering)
- Heat the Ghee: In a kadai or large pan, heat the ghee on medium flame.
- Add Ginger and Garlic: Once the ghee is hot, add the finely chopped ginger and garlic. Sauté for about a minute, allowing the aroma to develop.
- Cook the Onions: Add the chopped onions to the pan and sauté until they turn a deep golden brown.
- Add Tomatoes: Once the onions are caramelized, add the chopped tomatoes. Cook until the tomatoes become soft and mushy, stirring occasionally.
- Mash the Onion-Tomato Mixture: Use the back of the ladle to mash the onions and tomatoes together into a smooth paste.
Step 4: Add the Spices
- Add the Dry Spices: To the onion-tomato paste, add the red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix everything well, letting the spices cook for a couple of minutes to release their flavors.
Step 5: Combine the Chickpeas and Saag
- Add the Chickpeas: Now, add the pre-cooked chickpeas (chole) to the spice mixture.
- Add the Greens: Add the mashed greens (saag) into the pan. Stir everything together and let the mixture simmer on low heat for about 5-7 minutes.
- Adjust Consistency: If the curry is too thick, you can add a little water to adjust the consistency to your preference.
Step 6: Final Touch
- Simmer: Let the Sarson Chole Ka Saag simmer for a few minutes until it comes to a rolling boil. This allows the flavors to meld together beautifully.
- Serve: Once ready, transfer the Sarson Chole Ka Saag to a serving bowl and top it with a dollop of white butter.
Serving Suggestions
- Traditional Pairing: This dish is best enjoyed with Makki Ki Roti (a traditional North Indian corn flatbread) and Gajar Shalgam Ka Paani Wala Achar (carrot and turnip pickle).
- Brunch Option: For a lighter option, serve Sarson Chole Ka Saag with Puri (soft puffed bread) and Boondi Raita spiced with black salt.
- Complete the Meal: To complete a comforting winter meal, serve with jaggery and white butter by the side. The sweetness of jaggery complements the savory flavors of the dish beautifully.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 17 g |
| Carbohydrates | 55 g |
| Fiber | 8 g |
| Fat | 12 g |
| Sodium | 400 mg |
| Potassium | 800 mg |
Tips and Variations
- Adding More Greens: You can increase the proportion of spinach (palak) and bathua leaves if you prefer a milder, more delicate flavor in the saag.
- Vegan Option: To make this dish vegan, simply replace ghee with oil of your choice.
- Chickpeas Variation: If you don’t have Kabuli chana, you can substitute with any other variety of chickpeas, but the texture may differ slightly.
Sarson Chole Ka Saag is not just a dish but a heartwarming experience that captures the essence of North Indian winter cuisine. With its hearty texture, rich flavors, and satisfying components, this recipe is perfect for a cozy family dinner or a special meal to celebrate the season. Serve it up, and enjoy the warmth and comfort this dish brings to your table.
