SARSO KA SAAG

SARSO KA SAAG

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With spring knocking at our doors and winter is about to say goodbye, lets make the most of what winter has to offer to us till it ends, will be sharing with you today my way of making “sarso ka saag”.
Sarso ka saag and Makki di roti is the pride of Punjab. This delicious veg recipe is a winter specialty, as it is made with the lovely greens available in this season, it is a mix of different greens like sarso ka saag , palak, methi, bathua etc., all the greens are cooked till wilted and then mashed with a wooden mathni (wooden masher) to a coarse paste, then tempered with spices and cooked till perfection on slow fire to get the maximum flavours, it is served with makki di roti along with gur (Jaggery) and generous amounts of white butter or ghee.

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The traditional method of cooking this recipe is on slow fire for hours together on traditional wood fire chulahs, as in olden days there were no fancy utensils like pressure cooker or gas burners were available, but now as modern days nobody has so much time and patience and we are looking for shortcuts in cooking methods so we make use of our favorite pressure cooker for saving time and fuel both… but I still feel that the old method gave much better result in flavor of this dish.
This is an earthy, hearty food abundant in flavours, nutrients and colour , the winter greens used in this recipe are loaded with vitamins and minerals.
So what are you waiting for go ahead and try the recipe before winter ends, I am sure you will experience the taste of Punjab while enjoying this dish accompanied with some makki di roti, mukka maar ke payaz ( hand smashed onion) , and a glass of chaah (Butter milk) to wash it all down with.

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“Makki di roti teh Sarso ka saag…Bhai wah kya swaad”, I am sure your heart will do Bhangda after experiencing this hearty soulful dish…
Enjoy your winters…
Have shared the recipe of Makki ki roti in my blog do check it out too.
If you try this recipe do give me a feedback would be happy to hear from you…

FullSizeRender_3RECIPE FOR SARSO KA SAAG
  Ingredients:

  • 1 bunch – Sarso ka saag (Mustard greens)
  • ¼ th bunch – Palak ka saag (spinach leaves)
  • ¼ th bunch Bathua ka saag (Chenopodium)
  • ¼ th cup – Kasoori methi (Dried fenugreek leaves) (I have used dried fenugreek leaves as I didn’t had fresh methi or fenugreek leaves if you have you can use ¼ th cup of fresh fenugreek leaves chopped )
  • 1 big – Red onion chopped finely
  • 2 medium – Tomatoes chopped finely
  • ¼ cup – Chopped mooli (White radish)
  • 2 tbsp – Garlic chopped finely
  • 3 to 4 – Green chillies chopped finely
  • 1 tsp – Red chilly powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Garam masala powder
  • A pinch of sugar to balance the taste
  • ¼ th tsp – Hing (Asefodetia)
  • A pinch of cooking soda
  • 2 tbsp – Makki ka atta (Maize flour)
  • 1 tsp – Cumin seeds
  • 2 tbsp – Ghee or oil
  • 1tbsp or a big generous dollop of white butter
  • Salt to taste

For tadka (Tempering):

  • 2 tbsp – Ghee (Clarified butter)
  • 1/ 4 th cup – Finely chopped onion
  • 4 to 5 – Cloves of garlic finely chopped

FullSizeRender_1 (1)METHOD:

  1. Soak all the greens in abundant water, let them soak for 10 to 15 minutes so that the dirt from the greens will settle down in the water.
  2. Without disturbing the water much take out the greens in another tub and wash the greens thoroughly for 5 to 6 times till no more dirt is visible in the washing water.
  3. Chop all the greens finely, add them in the cooker along with chopped white radish, kasoori methi, turmeric, a pinch of soda and some salt, pour some water to boil the leaves, remember don’t put more water as the leaves will also leave their own water, the water should be just enough.
  4. Close the cooker lid and put on the weight and bring it to 3 to 4 whistles, switch off the flame and let the steam release down naturally.
  5. When the steam is released ,open the cooker and mash the greens with a pavbhaji masher, traditionally its done with a wooden mathni, as I like my saag little coarse so I mash them this way if you like you can blend the saag with a hand blender for smooth texture.
  6. Heat 2 tbsp ghee or oil (traditionally mustard oil is used), add the cumin seeds when it starts to crackle add the hing and add the finely chopped onions and green chillies along with a dash of salt to fry the onions quickly.
  7. Fry the onions till pink and add the chopped garlic fry till pink and then add all the dry spices like, turmeric powder, red chilly powder, garam masala, a pinch of sugar and salt as needed, fry till the raw smell of the masala goes away.
  8. Add the finely chopped tomatoes and fry till the tomatoes are done and the masala leaves oil on sides.
  9. At this stage add the makki ka atta (traditionally its added to the boiling saag but I prefer to roast my makki ka atta earlier so that no raw smell comes from the curry afterwards), roast the makki ka atta for 2 to 3 mins.
  10. Add to this the above cooked and mashed saag and give a good mix, check for the seasonings and adjust accordingly, lower the flame and cook covered for 10 to 15 mins or till the extra liquid is evaporated and it has gained a semi thick consistency, at this stage specks of oil will be seen on the top of the saag, switch off the flame.
  11. Heat another pan for making the tadka add the ghee, when the ghee is heated, add the chopped onions, garlic for tadka and fry till golden brown, pour this tadka over the above cooked saag, take out the saag in a serving bowl and serve it hot topped with a dollop of white butter, along with makki ki roti, some gur (jaggery), salad, and more white butter.
  12. Enjoy your winter special sarso ka saag piping hot…

Notes: 

  1. You can add mooli ka saag ( radish leaves) too around 1/4 th cup chopped as I didn’t had I didn’t add .
  2. The use of white butter and ghee can be used according to ones own choice but in traditional recipe it is used more than I have mentioned. As to fight the winter cold this fat is essential in northern parts of India.
  3. Adding a pinch of soda during boiling the saag  , helps to maintain the green colour of the saag, otherwise it’s completely optional.

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SARSO KA SAAG
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 1 bunch – Sarso ka saag (Mustard greens)
  • ¼ th bunch – Palak ka saag (spinach leaves)
  • ¼ th bunch Bathua ka saag (Chenopodium)
  • ¼ th cup – Kasoori methi (Dried fenugreek leaves) (I have used dried fenugreek leaves as I didn’t had fresh methi or fenugreek leaves if you have you can use ¼ th cup of fresh fenugreek leaves chopped )
  • 1 big – Red onion chopped finely
  • 2 medium – Tomatoes chopped finely
  • ¼ cup – Chopped mooli (White radish)
  • 2 tbsp – Garlic chopped finely
  • 3 to 4 – Green chillies chopped finely
  • 1 tsp – Red chilly powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Garam masala powder
  • A pinch of sugar to balance the taste
  • ¼ th tsp – Hing (Asefodetia)
  • A pinch of cooking soda
  • 2 tbsp – Makki ka atta (Maize flour)
  • 1 tsp – Cumin seeds
  • 2 tbsp – Ghee or oil
  • 1tbsp or a big generous dollop of white butter
  • Salt to taste
For tadka (Tempering):
  • 2 tbsp – Ghee (Clarified butter)
  • 1/ 4 th cup – Finely chopped onion
  • 4 to 5 – Cloves of garlic finely chopped
Instructions
  1. Soak all the greens in abundant water, let them soak for 10 to 15 minutes so that the dirt from the greens will settle down in the water.
  2. Without disturbing the water much take out the greens in another tub and wash the greens thoroughly for 5 to 6 times till no more dirt is visible in the washing water.
  3. Chop all the greens finely, add them in the cooker along with chopped white radish, kasoori methi, turmeric, a pinch of soda and some salt, pour some water to boil the leaves, remember don’t put more water as the leaves will also leave their own water, the water should be just enough.
  4. Close the cooker lid and put on the weight and bring it to 3 to 4 whistles, switch off the flame and let the steam release down naturally.
  5. When the steam is released ,open the cooker and mash the greens with a pavbhaji masher, traditionally its done with a wooden mathni, as I like my saag little coarse so I mash them this way if you like you can blend the saag with a hand blender for smooth texture.
  6. Heat 2 tbsp ghee or oil (traditionally mustard oil is used), add the cumin seeds when it starts to crackle add the hing and add the finely chopped onions and green chillies along with a dash of salt to fry the onions quickly.
  7. Fry the onions till pink and add the chopped garlic fry till pink and then add all the dry spices like, turmeric powder, red chilly powder, garam masala, a pinch of sugar and salt as needed, fry till the raw smell of the masala goes away.
  8. Add the finely chopped tomatoes and fry till the tomatoes are done and the masala leaves oil on sides.
  9. At this stage add the makki ka atta (traditionally its added to the boiling saag but I prefer to roast my makki ka atta earlier so that no raw smell comes from the curry afterwards), roast the makki ka atta for 2 to 3 mins.
  10. Add to this the above cooked and mashed saag and give a good mix, check for the seasonings and adjust accordingly, lower the flame and cook covered for 10 to 15 mins or till the extra liquid is evaporated and it has gained a semi thick consistency, at this stage specks of oil will be seen on the top of the saag, switch off the flame.
  11. Heat another pan for making the tadka add the ghee, when the ghee is heated, add the chopped onions, garlic for tadka and fry till golden brown, pour this tadka over the above cooked saag, take out the saag in a serving bowl and serve it hot topped with a dollop of white butter, along with makki ki roti, some gur (jaggery), salad, and more white butter.
  12. Enjoy your winter special sarso ka saag piping hot…
Notes
1. You can add mooli ka saag ( radish leaves) too around ¼ th cup chopped as I didn’t had I didn’t add .
2. The use of white butter and ghee can be used according to ones own choice but in traditional recipe it is used more than I have mentioned. As to fight the winter cold this fat is essential in northern parts of India.
3. Adding a pinch of soda during boiling the saag , helps to maintain the green colour of the saag, otherwise it’s completely optional.
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