A traditional Punjabi food, Sarson Da Saag is a delicious dish that is prepared from mustard leaves, spinach and bathua along with Maize flour and various spices and herbs. The result is a dish full of fragrant, tasty and luscious green saag full of antioxidants and nutrients. So here is the mouthwatering recipe of Sarson Da Saag.
Sarson Da Saag
The bathua and mustard leaves are abundantly available in winters in the Punjab region of Pakistan and India. This vegetarian recipe traditionally comes from Punjab and will make you eat it over and over again once you cook it.
- 4 Bunch Mustard leaves
- 1 1/2 Bunch Spinach
- 1 Bunch Bathua (pigweed)
- 1.5 tbsp Cornflour
- 3 tsp Jaggery
- 2 tsp ginger garlic paste
- 2 tbsp Desi ghee
- A pinch of Asafoetida
- 1 Onion
- 8 cloves
- Cut and wash the mustard leaves, spinach, and bathua individually in running water.
- Roughly tear leaves and finely chop stems. Remove the hard stems.
- Rub, rinse and roughly chop half of the ginger, cut the rest into thin strips.
- Peel, clean and cut onions and garlic finely.
- Put the mustard leaves, spinach, bathua, and green chilies in a deep pot, add diced ginger, salt, and water.
- Bring to a boil and cook until soft(do not cover).
- Remove, drain and keep the excess liquid if any.
- Put the drained leaves in a blender and make a grainy puree.
- Shift the puree to the deep pot and add cornflour, red chili powder, remaining diced green chilies and grated jaggery. Blend thoroughly.
- Bring back to heat and add the saved liquid.
- Cook, mixing occasionally, for 30 minutes. Adjust the spice.
Prepare the tempering
- Heat Ghee, add asafoetida along with diced onion and fry till brown.
- Sauté garlic till light golden brown, add green chilies, roasted and powder cumin and red chili powder. Sauté over medium heat add tomato puree sauté till ghee evaporates out.
- Bring the boiling Sarson ka saag and pour on the tempering, Mix to serve.
- Remove to a dish, decorate with juliennes of ginger and sprinkle garam masala powder.
- Serve Sarson Ka Saag hot with Makki Ki Roti along with pieces of jaggery and butter.