How to make quick and easy Sarson ka saag at home in winters- Sarson ka Saag Recipe with a twist

 Quick and Easy Sarson ka Saag Recipe

 

Know your roots before turning into a tree-

Sarson Ka Saag in Hindi or Saroon Da Saag in Punjabi is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti. Sarson Ka Saag and makki di roti with lassi is considered a special dish of Punjab. It is eaten only in the winter season. It can be topped with either Makkhan (unprocessed white butter or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor. Mustard is a winter and spring delicacy, and its relative abundance in Punjab has made it one of the most popular dishes in those regions.

What am I made up of?

Now that you are aware of my origination, let’s get to know what I am made up of. This would serve 3 to 5 people approximately. Cooking (including preparation) time is 90 to 120 min approximately.

For Sarson Ka Saag-

·         One  medium sized bunch of sarson or mustard leaves

·       One small sized bunch of any other green leaves such as bathua or chenopodium, palak or spinach, mooli or radish etc., as per availability.

·         One chopped regular size bowl of fenugreek leaves

·         One chopped regular size bowl of onions (2-3 small sized approx.)

·         One chopped regular size bowl of tomatoes (2-3 small sized approx.)

·         Two finely chopped small size pieces of ginger or ginger paste

·         Five to six cloves of garlic finely chopped or garlic paste

·         Two or three chopped green chilies

·         Red chili powder as per taste

·         Pinch of hing or asafoetida

·         One or two tablespoon of Corn flour

·         Salt as per taste

·         Two tablespoons of cooking oil, preferably mustard oil (tastes best)

How am I prepared?

Sarson ka saag is basically prepared in two steps. Step one is to prepare the saag or gravy and step two is to prepare the tadka required to add a different flavor and finishing touch to the saag. So, let’s get started!

Method of preparation of Saag or gravy-

Step I:

Wash the green leaves thoroughly to remove all the dirt then chop it. Don’t chop it very finely if you are planning it use a blender or mixer grinder at a later stage. Add the chopped green leaves (as per availability) and chopped onions, garlic, ginger, green chilies, tomatoes, radish and a pinch of hing in a pressure cooker.

Also, add red chili powder and salt as per taste. Since the leaves already contain high moisture content add only 1-1.5 cups of water.

Step II:

Close the lid and put the cooker on high flame. Wait for at least 6-8 whistles to happen. Make sure the ingredients within soften enough to be able to take form of a consistent gravy in a mixer grinder.

Step III:

Allow the mixture to cool down a little bit. Transfer it to the mixer grinder and make a fine paste. Pour the paste in a separate vessel and add about 1-2 tablespoon of corn flour. This would thicken the paste.

Step IV:

Place the vessel containing the paste on medium to low flame for about 20 min. This would give a thick texture to the paste and the aroma in the air says it all.

Method of preparation of Tadka for Saag-

Step V:

For the final tadka, heat a small pan on medium heat. Once the pan is hot add mustard oil to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies. Cook until the onions and garlic turn light golden brown. Add the coriander powder and Garam masala and mix well.

Step VI:

Pour the tadka on the saag paste and mix well. The hot and nutritious saag is now ready for consumption.

Enhance my flavors to pamper your taste buds:

Tastes best when served hot with fried green chilies, ghee or homemade white butter and Jagger y. Garnish with chopped onions and tomatoes before serving.

Nutritional value of Sarson ka Saag:

I am rich in antioxidants and essential micro nutrients. I am a rich source of Iron therefore improves hemoglobin. Good for hypertension, weight loss and heart patients. Rich source of vitamins, minerals, protein and carbs. Low in calories and fats.

Twist in the making:

Though Sarson ka Saag is usually served with Makki roti traditionally, we may use ragi roti or multigrain roti to enhance and improve nutritional factor of the cuisine. To add a tinge of sourness in the saag, add a piece or two of pickle based on your preference of how much sour you want your saag to be. Alternatively amchoor powder or few drops of citric acid(lemon) can also be used to get a sour flavor.

 Hope this helps!

This is a quick tip for those who wish to preserve the saag for days for consumption purpose. Allow the paste to cool down to room temperature after step IV. Don’t perform step V and VI. Don’t add the tadka to it. Store the paste in refrigerator in an air tight container.

Bring down the chilled paste to room temperature by keeping it outside the refrigerator for about 30 to 40 min before adding the tadka to it as and when you wish to consume.

  Quick and Easy Sarson ka Saag Recipe