Sarson ka saag is a beloved traditional dish from the North Indian state of Punjab, especially enjoyed during the winter months. Made from mustard greens and other leafy vegetables, this hearty and nutritious dish is often paired with makki di roti (cornmeal flatbread), creating a combination that is both delicious and comforting.
Sarson ka saag is deeply rooted in Punjabi culture and cuisine. The dish is traditionally prepared during the winter season when mustard greens are in abundance. It is not just a staple food but a symbol of the agrarian lifestyle, reflecting the richness of Punjab’s agricultural heritage. The warm, robust flavors of the saag provide much-needed nourishment and energy during the cold months.
Ingredients:
- Mustard Leaves - 1 bunch
- Spinach or Palak Leaves - ½ bunch
- Bathua Leaves or Paruppu keerai - ½ bunch
- Tomato - 1 chopped finely
- Green Chillies - 1 cut lengthwise
- Garlic - 2 cloves
- Ginger - 1 inch piece
- Maize Flour - 1 tbsp.
- Onion - 1 cut lengthwise
- Salt - As needed
- Oil or Ghee - 2 tsps.
- Water - ½ cup
Method:
- Wash mustard leaves, spinach and bathua leaves well 2 or 3 times and then chop finely.
- In a pressure cooker take all the leaves along with tomato, ginger, garlic, green chilli and salt and add half cup water and pressure cook till you get 1 whistle.
- When the greens gets cooled down, grind to a smooth paste.
- In the same pressure pan, cook the pureed mixture in low flame for about 10 minutes.
- In another pan, add ghee and add sliced onion and green chilli and saute till onions turn golden brown and temper on top of the saag.
- Serve hot with Maize Roti.
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