Come winters, the whole of Punjab looks forward eagerly to the iconic dish, Sarso ka Saag served piping hot with its partner, Makai ki Roti. There are many variations to this much-loved recipe. Often times, it’s prepared with just the base ingredients. For sake of variation, methi and radish leaves are also thrown in, andaaz se. To reduce the bitter taste of the Sarso, turnip and carrots can also be added, again as per taste preferred.
In the seasonings, one can additionally add little hing and red chilli powder as well. Tomatoes can be added or omitted. No hard and fast rules As many people, as many variations. However, the classic recipe uses only a handful of ingredients and yet tastes amazing. The only criteria being the Sarson needs to cook for a really long time to bring out it’s unique flavors.
Sarson ka saag is not only about the taste and spices! It is also about health. yes! The dish is considered very healthy as it contains a rich amount of antioxidants and various essential vitamins like Vitamin C, Vitamin E, Vitamin A and Vitamin K too. Various researches across the world have also concluded that mustard or sarson contains significant amount of flavanoids. It is also a good source of magnesium, potassium, calcium . zinc and iron. The dish also helps lower the level of cholesterol and improves the health of your eyes.
So why not try saron ka saag this winter and enjoy its magical flavor along with numerous health benefits!
Sarson Ka Saag
- 200 grams Sarson 1 bunch
- 100 grams Spinach ½ bunch
- 50 grams Bathua ¼ bunch
- 2 tbsp Maize flour
- 1 Onion
- 2 Tomatoes
- 10 Garlic pods
- 1 inch Ginger
- 4 Green chillies
- Salt as per requirement
- 2 cups Water
- 3 tbsp Desi Ghee
Cut off the stalks of the Sarson, Palak and the Bathua.
Chop the green chillies, garlic pods, onion and the tomatoes finely. Grate the ginger.
Wash all the three Greens leaves very well in running water to remove all dirt etc. Chop them finely as well.
Take the leaves in a pressure cooker. Add 1 to 2 cups of water and half of the chopped green chillies.
Put on the lid and keep for cooking on medium flame for about 30 minutes. Shut off the flame and let the pressure release on its own.
Open the lid and using a hand blender mash to a smooth paste.
Add the maize flour and whisk well so that no lumps remain.
Now, to prepare the tempering base, heat the Ghee in a thick bottom pan on low flame. Add the garlic and ginger.
Let cook for a few seconds and then add the chopped onion with the remaining chopped green chillies. Let it cook for 5 minutes.
Now,add the chopped tomatoes. Again, let cook for 5 more minutes.
Add the Sarson-Palak-Bathua leaves paste. Add the salt.
Cover with a lid and let simmer for at least 20 minutes.
Stir once in a while. Shut off the flame after 20 minutes.
Serve hot with Makai ki Roti.