How to Make Delicious Sarson Ka Saag recipe

Sarson ka Saag Recipe | Punjabi Mustard Greens Curry

Doston, aaj hum phir se hazir hai ek aur lazawab dish ke sath jo ki hai Sarson ka Saag. This Punjabi classic is a hearty, spicy, and deeply nutritious dish that's especially cherished during the cold North Indian winters. When paired with Makki Ki Roti (corn flatbread),

 it becomes a quintessential winter meal. Although making Sarson ka Saag requires some time and effort, the result is a deliciously creamy and flavorful curry that’s worth every bit of preparation.

About Sarson Ka Saag

Sarson ka Saag, which translates to mustard greens curry, is a traditional North Indian dish made from mustard greens (sarson), along with other leafy greens like spinach (palak), bathua (chenopodium), fenugreek leaves (methi), and radish greens.

The dominant flavor comes from the mustard greens, which are both pungent and peppery. This dish is typically enjoyed with Makki di Roti (corn flour flatbread) but can also be paired with paratha or steamed basmati rice.

This recipe is a labor of love, requiring patience as the greens are cleaned, cooked, and blended to perfection. Although the process might seem time-consuming, the end result is a flavorful and creamy saag that’s perfect for cold weather.

1. Prep, Chop, and Clean the Greens

1. Remove Stems: Begin by trimming the lower ends of the mustard greens. The stems can be tough, so you might want to discard them or cook them well to ensure they become soft.

2. Sort and Prep: Sort and chop the remaining greens, including spinach, bathua, fenugreek leaves (if using), and radish greens. Peel and chop the radish root.

1. Refrigerate: If you’re prepping ahead, store the cleaned greens and radish root in airtight containers in the fridge. Avoid rinsing them until ready to use to prevent spoilage.

2. Rinse Greens Thoroughly

Rinsing the greens is crucial to remove any residual dirt. This can be a time-consuming task, so be prepared to rinse in batches if necessary. Once rinsed, let the greens drain completely.

3. Pressure Cook the Greens

1. Cook Greens and Veggies: In a 5 or 6-liter stovetop pressure cooker, add the cleaned greens, chopped radish root, onions, tomatoes, ginger, and garlic.

1. Pressure Cook: Cover and cook on medium-high heat for 6 to 7 minutes, or until the greens and vegetables are soft. Allow the pressure to release naturally before opening the lid.

4. Blend the Greens

1. Prepare for Blending: Once the greens mixture has cooled, transfer it to a blender. Add a couple of tablespoons of maize flour (cornmeal) to thicken the saag.

2. Blend: Blend the mixture until smooth. For a coarser texture, blend less or use a hand blender if preferred.

   • 2 tablespoons maize flour

5. Cook the Pureed Sarson Ka Saag

1. Simmer: Pour the blended greens into a deep pot. Simmer on low heat for 25 to 30 minutes, stirring occasionally to prevent sticking. Adjust seasoning and salt to taste.

2. Cool and Store: Allow the saag to cool before storing in airtight containers in the fridge. It typically lasts for 4 to 5 days and often tastes better the next day.

6. Make the Tempering

1. Prepare the Tempering: Heat oil or ghee in a pan. Add finely chopped onions and cook until they are lightly browned.

   • 1 to 2 tablespoons oil or ghee
   • 1 medium-sized onion (finely chopped)

2. Combine with Saag: Add a portion of the cooked sarson ka saag to the tempering and simmer for a few minutes until heated through.

7. Serve

1. Garnish and Serve: Serve the hot sarson ka saag with Makki di Roti and a side of jaggery if desired. You can also serve it with paratha or steamed rice. For an extra touch, accompany with freshly chopped onions and green chilies.

Expert Tips

• Preparation: Cleaning and prepping the greens can be done in advance to save time. Store prepped greens in the fridge.
• Consistency: Adjust the consistency of the saag by blending to your preferred smoothness.
• Flavor Enhancement: The saag tastes better as it ages, so consider making it a day ahead.

With this step-by-step guide, you can master the art of making Punjabi Sarson ka Saag and enjoy a comforting, authentic Indian meal that’s perfect for cold weather.