This is a popular and nutritious Punjabi dish which is a favourite during the cold winters and served mainly with makki ki roti. It has a unique taste and flavour of mustard leaves. Sarson means mustard and saag means greens. It is a creamy and saucy type of curry which is full of anti oxidants and nutrients.
Ingredients For Sarsaon ka saag
1. Mustard (Sarson) leaves – 1 bunch
2. Spinach (palak) leaves – ½ bunch
3. Bathua (chenopodium) leaves – ¼ bunch
4. Ginger – 1 inch piece
5. Garlic – 4 cloves
6. Green chilli – 2
7. Makki ka atta (maize flour) – 2-3 Tbsp
For Tempering
1. Ghee – 2 Tbsp
2. Asafeotida (hing) – ¼ tsp
3. Jeera seeds – ½ tsp
4. Garlic – 5-6 cloves
5. Onion chopped – 1 small
6. Tomato chopped – 1(optional)
7. Red chilli powder – 1 tsp
8. Green chilli – 1
Preparation of Sarson ka saag
1. Wash and clean all the greens. Chop it and keep aside.
2. Chop green chilli, ginger and garlic. Keep aside.
3. Cook the leaves in a pressure cooker with 1 cup of water, ginger garlic, and green chilli. Cook on medium flame for 2 whistles and simmer for 5 minutes.
4. Remove from flame and wait for the pressure to release and mash until coarsely ground, cooking on low flame.
5. Mix makki ka atta in little water and add to the cooker. Mix well.
6. Cook on medium flame till the mixture thickens. Keep aside.
7. Heat ghee in a kadai and crackle jeera. Add asafeotida (hing) and chopped garlic. Sauté for few seconds.
8. Add chopped green chilli and onion. Fry till brown. Add chopped tomato. Stir fry for 2 minutes.
9. Add chilli powder and stir fry for few seconds.
10. Add cooked and mashed greens, salt and mix well. Cook for 4-5 minutes on low flame. Serve hot with a spoon of ghee or butter on top.
Tips
1. Garam masala also can be added.
MAKKI KI ROTI
This is flat thick bread from the land of Punjab prepared from maize flour. It is often served with sarson ka saag or any saag. This healthy roti is traditionally made in tandoor.
Ingredients
1. Maize flour – 2 cups
2. Boiling water – 1 cup
3. Ajwain – 1 tsp
4. Salt
5. Ghee – 5-6 Tbsp
6. Atta (wheat flour) – ½ cup
Preparation
1. In a mixing bowl add maize flour, ajwain and salt. Add boiling water and mix well.
2. Cover and keep aside for 10-15 minutes.
3. When the mixture cools slightly (should be warm) knead well with atta to make smooth and firm dough. Add warm water if needed.
4. Shape them into medium sized balls and flatten them with wet hands or roll it gently with some maize flour.
5. Spread some ghee or oil on a hot tawa and gently place the roti on it. Cook roti on both sides till it is well browned and cooked from all sides.
6. Sprinkle ghee on the sides of roti while cooking.
7. Serve hot with saag.
Tips
1. To spread the roti easily use a polythene bag or zip lock bag.
2. Chopped methi leaves or grated radish can also be added to the dough.
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