Embrace winters that brings an array of green leafy vegetables like spinach, mustard greens (sarson), methi leaves (fenugreek leaves), and bathua leaves (chenopodium or chakkravarthi greens). These greens that are loaded with vitamins and minerals are readily available in local markets and grocery stores. Depending on where you live, bathua may be a difficult find but scroll down below to learn about bathua substitute in sarson ka saag.
As kids, I grew up eating this wonderful dish – Saro da saag teh makki di roti – a nutritional powerhouse and an ultimate winter comfort food. This hearty, delicious and one pot meal is richly flavored with winter greens and is always paired with makki ki roti (cornmeal bread).
RECIPE DETAIL – For sarson ka saag, I use a ratio of 2:1:1 – 2 is mustard greens (sarson leaves), 1 is spinach leaves and other 1 is bathua leaves. To balance the bitter taste of sarson, (mustard leaves) spinach and bathua leaves are added to this saag. If bathua is not available, use 1/2 cup of radish (mooli) and 1/2 cup of broccoli to get the flavor somewhat close to bathua. My mom always added methi leaves to this saag, but again it’s optional. Combine all the greens and cook for 5-6 whistles (25-30 minutes in a pressure cooker without whistle).
To thicken the saag, cornmeal/makki ka atta is added. I prefer to cook makki ka atta in ghee, before adding it to the saag- this way it adds a nutty flavor and provides a rich flavor – time for its final tempering. Though onions and garlic where added to the saag, but I prefer a crunchy texture, so I choose to give it a final tempering.