Sarson Ka Saag is a delicious and creamy gravy winter dish, originating from the Punjab region of India. It is made with spinach and green leafy vegetables, which are cooked in ghee or oil and spices. Makai roti (Cornmeal flour) is the perfect accompaniment to make this dish more exciting.
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Separate leaves of bathua from stems. Wash and drain.
Remove the hard stems from the bunch of mustard and spinach. Roughly chop the leaves along with the thin stems. Wash and drain the water and keep aside.
Add all the leaves along with stems to the pressure cooker. Add the onions, green chillies, ginger, garlic, cinnamon stick, bay leaves, salt and water.
Close the lid and pressure cook for 2 whistles. Let the steam release on its own.
Open the cooker and let the greens cool completely. Remove the bay leaves and cinnamon stick from the boiled leaves.
Blend the leaves with a blender till coarsely ground and keep aside for later use.
Chop the tomatoes and keep them aside.
Heat ghee in a heavy-bottomed deep wok or the cooker on medium heat. Add cumin and asafoetida (Hing) and let it crackle.
Add tomatoes and cook for 3-4 minutes on high flame till mushy.
Add red chilli powder, turmeric, and coriander powder. Stir and cook for 1-2 minutes.
Add makai atta and mix nicely for 3-4 minutes until oil oozes and leaves the sides of the wok.
Add the ground leaves and mix. Keep stirring and cook for 3-4 minutes on a high flame and then lower the flame.
Cover the wok and cook for 30-40 minutes. Stir occasionally in between so that the mix does not get burnt. Saag will start releasing ghee and leave the sides once done.
Switch off the flame and add garam masala. Cover and let it rest for a few minutes.
Serve hot with roti, naan, tandoori roti, paratha or makki ki roti.
Do not grind the bay leaves and cinnamon sticks with the leaves.
You can freeze the saag for a month and use it when needed.
You can use gram flour instead of cornmeal.
You can use radish leaves instead of bathua.
You can use a cup of puree instead of fresh tomatoes.
You can use mustard oil/canola oil for tempering instead of ghee.
Saag cooked on low heat results in a better creamy texture.
What is the best way to cook Sarson Ka Saag to retain its nutrients?
To retain the nutrients in Sarson Ka Saag, pressure cooking the mustard greens and spinach for just 2 whistles is ideal. This method cooks the greens quickly while preserving their vitamins. After cooking, blend the greens coarsely to maintain some texture.
Can I make Sarson Ka Saag vegan or dairy-free?
Yes, you can easily make Sarson Ka Saag vegan by substituting ghee with vegetable oil or coconut oil. This will keep the dish dairy-free while still providing a rich flavor. Just ensure to use plant-based oils for cooking.
What are some good substitutes for mustard greens in Sarson Ka Saag?
If you can't find mustard greens, you can substitute them with collard greens or kale. While the flavor will be slightly different, these greens will still provide a delicious base for the curry. You can also use a mix of spinach and any other leafy greens you have on hand.
How should I store leftover Sarson Ka Saag?
Leftover Sarson Ka Saag can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it has thickened. You can also freeze it for up to 2 months for longer storage.
What dishes pair well with Sarson Ka Saag?
Sarson Ka Saag is traditionally served with makai roti (cornmeal flatbread), but it also pairs wonderfully with naan, tandoori roti, or paratha. For a complete meal, consider serving it alongside a side of pickles and yogurt to balance the flavors.
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