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Sarson Ka Saag
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).
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure the mustard greens are cooked thoroughly until very soft to reduce bitterness and achieve the desired texture.
- âThe texture should be rustic and slightly coarse, not a smooth puree.
- âDon't skimp on the ghee and the final butter topping; they are essential for the authentic rich flavor.
- âAdjust the number of green chilies based on your spice tolerance.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.