SARSON KA SAAG

In Punjab, cold wintery season means time to enjoy Sarson ka Saag and Makai Ki Roti. This  popular Punjabi meal combo is best enjoyed with fresh Makkhan [homemade butter] and lassi. I want to try this from last so many years and finally made last Sunday. It tastes so yumm and I really like it. In this saag we use sarson ki bhaji, means green mustard leaves with bathua leaves and radish leaves. Other veggies like radish, tomato, ginger, garlic, green chillies and makai flour are also there. Pressure cooked together and then tempered with stir fried onion and green chillies in clarified butter which gives a nice aroma and flavor. This North Indian curry is easy and simple to make and very healthy too as it is cooked in a manner that preserves all nutrients of green leaves.    

INGREDIENTS:

1 Bunch Mustard Leaves/ Sarson

½ Bunch of Bathua Leaves/ Chenopodium

½ Bunch of Spinach Leaves/ Palak

1 Cup Tender Radish Leaves

1 Cup Fenugreek/ Methi leaves, chopped

2 to 3 inches White Radish

2 Medium Sized Onions

3 Medium Sized Tomatoes, chopped

2 inch Ginger, chopped

2 Green Chilies, chopped

7-8 Garlic, chopped

½ teaspoon Red Chili Powder

A pinch of Asafoetida

2-3 Cups Water

2 tablespoon Maize Flour

Salt as required

For tempering:

1 Medium Sized Onion, finely chopped

1-2 tablespoon Oil/ Clarified Butter [Ghee]

3 bowls of Cooked Saag

METHOD:

STEP 1 - First clean and chop all the greens. Wash them thoroughly before chopping.

STEP 2 - In pressure cooker, add all ingredients with water, listed above except the maize flour.

STEP 3 - Add the red chilli powder and salt in it.

STEP 4 - Cover the pressure cooker and cook for 6-7 minutes or more. [see notes]

STEP 5 - If cooking in pan the cover and let cook the greens till done. Do check occasionally.

STEP 6 - Pour the greens along with the stock and maize flour in a blender, blend till smooth.

STEP 7 -In another pan, pour the pureed greens simmer for a good 25-30 minutes.

STEP 8 - Make a tempering and add the prepared saag. Stir and simmer for a couple of minutes, stir occasionally.

Serve whole green chilies and a dollop of butter on the saag with makki di roti.

NOTES: *Pressure cook for 3 whistles.