Punjabi Sarson da Saag

To cook Punjabi Sarson da Saag in a pressure cooker, start by washing and chopping the mustard greens, spinach, and bathua. Then, add these greens along with chopped onion, radish, turnip, green chilies, grated ginger, and optional garlic to the pressure cooker. Season with salt and jaggery, then cook under pressure for about 20 minutes. Once done, let it cool before blending into a coarse paste.

If you're looking for dietary substitutions in Sarson da Saag, you can replace jaggery with brown sugar or maple syrup for sweetness. For a vegan option, substitute butter and ghee with coconut oil or a plant-based butter alternative. Additionally, if you can't find bathua, you can use more spinach or kale as a substitute.

To store leftover Sarson da Saag, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions. Just make sure to thaw it in the refrigerator before reheating.

Sarson da Saag is traditionally served with Makki di Roti, which is a cornmeal flatbread. It also pairs wonderfully with a side of pickles, yogurt, or a simple salad. For a complete meal, you can serve it alongside some lentil dal or a spicy curry.

Yes, you can make Sarson da Saag ahead of time! The flavors actually deepen and improve after a day in the fridge. Just prepare it as per the recipe, let it cool, and store it in the refrigerator. When you're ready to serve, reheat it on the stove, adding a little water if necessary to adjust the consistency.