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.
Sarson Ka Saag
INGREDIENTS FOR BOILING GREENS
- 500 grams Mustard Leaves (sarson) (2.5 cups chopped)
- 250 grams Fresh Spinach leaves (palak) (1 cup chopped)
- 1/2 cup Dried Methi leaves
- 1/2 cup Chopped Radish (mooli)
- 1/2 cup Broccoli Florets
- 2-3 small Tomatoes, chopped (1 cup tomato puree)
- 1.5 inch piece of Ginger
- 2 small onion chopped (1 cup)
- 2 big cloves of Garlic
- 1 big Green chili, chopped
- Salt to taste
- 1/2 teaspoon Haldi (Turmeric powder)
- 1 small onion chopped (optional)
- A pinch of Hing/ Asafoetida
- 2-3 pieces of Dried whole red chilies
- 1 small Garlic, crushed
- 1/2 teaspoon Jeera (cumin seeds)
- 1/2 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder (sukha dhaniya)
- 1.5 teaspoon Garam Masala Powder
- 3 tablespoon Makki ka atta (Cornmeal)
- 3 - 4 tablespoon Ghee/butter
- Assemble the ingredients - Sarson..
- Spinach leaves..
- Other ingredients.
- Clean and wash leafy greens.
- Add them to the pressure cooker.
- Add dried methi leaves. Feel free to use fresh methi leaves instead.
- Add radish, onions, ginger and garlic.
- Add chopped tomatoes and green chili. Add salt and haldi.
- Close the lid and cook for 5-6 whistles.
- Saag all cooked and mushy.
- Use a hand blender and..
- Puree the saag. Set it aside.
- Measure makki ka atta.
- Heat ghee in a pan. add makki ka atta.
- Cook until its light brown in color.
- Add it to the saag.
- Mix until well blended. Let the saag simmer on a medium low flame.
- Assemble ingredients for tadka.
- Heat ghee in a pan and add ingredients one by one.
- Cook until onions are translucent.
- Add the tadka to the saag. Mix and feel free to add more butter or some cream.
- Warm and flavorful sarson ka saag is ready. Enjoy it with makki ki roti and some gajar shalgum ka achar.