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Sarson Ka Saag

Name: Sarson Ka Saag
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: India
Ingredients: 500 g Mustard greens (Sarson); 250 g Spinach (Palak); 2 tbsp Cornmeal (Makki ka atta); 2 inch piece Ginger; 4-6 Green chilies; 100 g Ghee; 1 medium Onion; 6-8 cloves Garlic; 1 tsp Cumin seeds; 0.5 tsp Turmeric powder; 1 tsp Coriander powder; 0.5 tsp Garam masala; to taste Salt; as needed Water; for serving Makki ki roti; for serving Butter or extra Ghee

A classic Punjabi winter delicacy, Sarson Ka Saag is a hearty and flavorful curry made from slow-cooked mustard greens and spinach, infused with aromatic spices. Traditionally served with Makki ki Roti (cornmeal flatbread).

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량6

난이도Medium

2개의 수정· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the greens: Wash the mustard greens and spinach thoroughly multiple times to remove any grit. Roughly chop them. In a large, heavy-bottomed pot or pressure cooker, combine the chopped greens with about 1/2 cup of water and a pinch of salt. Cover and cook over medium heat for about 30-40 minutes, or until the greens are very tender and have released their liquid. If using a pressure cooker, cook for 3-4 whistles.
⏱️ 40 minutes
2
Blend the greens: Once the greens are tender, drain any excess water (reserve it). Using an immersion blender, food processor, or traditional 'ghotni' (a wooden churner), coarsely blend the cooked greens to a rustic, slightly chunky puree. Do not over-blend into a smooth paste; a slightly coarse texture is desired.
⏱️ 10 minutes
3
Prepare the tempering (Tadka): In a separate pan, heat 50g of ghee over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown and fragrant, about 8-10 minutes. Add the minced garlic and grated ginger, sautéing for another 1-2 minutes until the raw smell disappears. Stir in the chopped green chilies.
⏱️ 15 minutes
4
Combine and cook: Add the turmeric powder, coriander powder, and garam masala to the tempering. Sauté for 30 seconds until fragrant. Pour this tempering mixture into the blended greens. Add the cornmeal and salt to taste. Mix everything well. If the saag is too thick, add some of the reserved cooking liquid or a little hot water to reach your desired consistency. Cook the saag on low heat, stirring occasionally, for at least 30-45 minutes, allowing the flavors to meld and the cornmeal to cook through. The saag should thicken further.
⏱️ 45 minutes
5
Final tempering and serving: Just before serving, heat the remaining 50g of ghee in a small pan until hot. Pour this hot ghee over the saag as a final tempering. Serve the Sarson Ka Saag hot, traditionally accompanied by Makki ki Roti. Top each serving with a generous dollop of butter or extra ghee.
⏱️ 5 minutes

요리 기록 추적

💡 전문가 팁

✓Ensure the mustard greens are cooked thoroughly until very soft to reduce bitterness and achieve the desired texture.
✓The texture should be rustic and slightly coarse, not a smooth puree.
✓Don't skimp on the ghee and the final butter topping; they are essential for the authentic rich flavor.
✓Adjust the number of green chilies based on your spice tolerance.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add Bathua (Chenopodium album) greens along with mustard greens for a different flavor profile.
For a milder version, use fewer green chilies or deseed them.
Some recipes include a small amount of radish greens for added pungency.