Sarson Ka Saag (Mustard Greens Curry)
by Leena Kohli (@leenakohli)Sarson Ka Saag is a delicious and creamy gravy winter dish, originating from the Punjab region of India. It is made with spinach and green leafy vegetables, which are cooked in ghee or oil and spices. Makai roti (Cornmeal flour) is the perfect accompaniment to make this dish more exciting.
Ingredients
For Boiling
- 1kgMustard Green Leaves (Sarson Ke Patte)
- 250gSpinach (Palak)
- 100gChenopodium/Goosefoot Leaves (Bathua) (Optional)
- 2tbspGinger (Chopped)
- 2Onions (Roughly Chopped)
- 8Garlic Cloves
- 3Green Chillies
- 1Cinnamon Stick
- 2Bay Leaves
- 1tbspSalt
- 1/2cupWater
For Tempering
- 4Tomatoes (Chopped)
- 4tbspGhee
- 1tbspCumin Seeds
- 1/8tspAsafoetida (Hing)
- 1tspRed Chilli Powder
- 1/2tbspTurmeric
- 1tbspCoriander Powder
- 2tbspCornmeal (Makai Atta)
How to make Sarson Ka Saag (Mustard Greens Curry)
Separate leaves of bathua from stems. Wash and drain.
Remove the hard stems from the bunch of mustard and spinach. Roughly chop the leaves along with the thin stems. Wash and drain the water and keep aside.
For Boiling
Add all the leaves along with stems to the pressure cooker. Add the onions, green chillies, ginger, garlic, cinnamon stick, bay leaves, salt and water.
Close the lid and pressure cook for 2 whistles. Let the steam release on its own.
Open the cooker and let the greens cool completely. Remove the bay leaves and cinnamon stick from the boiled leaves.
Blend the leaves with a blender till coarsely ground and keep aside for later use.
For Tempering
Chop the tomatoes and keep them aside.
Heat ghee in a heavy-bottomed deep wok or the cooker on medium heat. Add cumin and asafoetida (Hing) and let it crackle.
Add tomatoes and cook for 3-4 minutes on high flame till mushy.
Add red chilli powder, turmeric, and coriander powder. Stir and cook for 1-2 minutes.
Add makai atta and mix nicely for 3-4 minutes until oil oozes and leaves the sides of the wok.
Add the ground leaves and mix. Keep stirring and cook for 3-4 minutes on a high flame and then lower the flame.
Cover the wok and cook for 30-40 minutes. Stir occasionally in between so that the mix does not get burnt. Saag will start releasing ghee and leave the sides once done.
Switch off the flame and add garam masala. Cover and let it rest for a few minutes.
Serve hot with roti, naan, tandoori roti, paratha or makki ki roti.
Tips & Tricks
Do not grind the bay leaves and cinnamon sticks with the leaves.
You can freeze the saag for a month and use it when needed.
You can use gram flour instead of cornmeal.
You can use radish leaves instead of bathua.
You can use a cup of puree instead of fresh tomatoes.
You can use mustard oil/canola oil for tempering instead of ghee.
Saag cooked on low heat results in a better creamy texture.
Recipe by
Leena Kohli
(@leenakohli)
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