Sarson ka Saag

Sarson Da Saag (Sarson ka saag, in Hindi, Urdu) is a popular curry in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.
It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) can be added for added colour and thickening the dish even if this could alter the taste.

Sarson ka Saag

Ingredients

• 500gms Mustard leaves
• 200gms Spinach
• 200gms Bathuwa
• 3 Garlic cloves
• 1 inch Ginger
• 2 Green chilli
• Salt To Taste
• 1 tbsp Maize flour
• 1 Pinch Sugar
• 2 tbsp Ghee
• 1 Asafoetida
• 1 Pinch Onions,
• 1 tsp chopped Red chilli powder
• 1 Pinch Turmeric powder

Method

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti.