Sarson ka Saag
Welcome to Arshia’s Kitchen World! Here, we’ll teach you how to make the delicious and nutritious Sarsoon ka Saag. This classic Punjabi dish is made with a mix of fresh mustard greens, spinach, and spices. You’ll learn how to carefully chop the greens and combine them with the other ingredients — such as onions, garlic, ginger, and dried chilies — to create the perfect balance of flavors. We’ll also show you how to slow-cook the saag for maximum flavor and texture. So, if you’re ready for a delicious and traditional Punjabi dish, join us for Sarsoon ka Saag.
Ingredients !
- Sarsoon ka saag (Mustard Leaves) 1 Bunch
- Bathua ( Goose foot ) 1 Bunch
- Palak ( Spinach ) 1 Bunch
- Taza Methi (Fenugreek Leaves) 1 Bunch
- Garlic Cloves 10-15
- Green Chillies 15-20
- Oil 1/4 cup
- Buttter 1/4 cup
- Garlic Chopped 1 tbs
- Salt 1.5 tsp
Directions !
Hello ! Welcome. Today, I am excited to share with you a simple and delightful recipe for a winter dish featuring mustard greens. So, let’s jump right in. The main ingredient I have chosen is one bundle of mustard greens, which weighs about 1 kilogram. I prepared it in a specific way to get the best flavor and texture.
First, I made sure to use just the upper part of the mustard greens, known as Dandiya, and I avoided the lower part, which is called Moti Dandiya. This approach follows the traditional method my mother taught me. When preparing mustard greens, it is important to remove the lower stalks, and I focused only on the leaves, taking care to select the freshest ones. I also added spinach, specifically one bunch of small-leaved spinach. This will enhance the dish both in taste and nutrition. I ensured to keep and remove the tough stalks, which allows the finely textured leaves to shine in this recipe.
Next, I included fenugreek leaves, taking an equal amount as with the mustard greens. For this, I carefully plucked the leaves from the stalks using a straightforward method that keeps the leaves intact. This step is vital because we want to preserve the freshness of the leaves while discarding any unnecessary tough parts.
To prepare the flavorful paste, I’ll introduce one and a half teaspoons of garlic, along with 15 to 20 green chilies. If you prefer a milder version, you can adjust the amount of chilies according to your taste. In some cases, you might want to add more for an extra kick. Now, rather than adding water immediately, I will cover the mixture and let it cook for about 30 to 35 minutes, or even up to 40 minutes to ensure everything cooks thoroughly.
After it’s done cooking, I will blend the mixture. I am using a hand blender for convenience, but if you do not have one, any blender or even a colander can work well too. This should make the mixture smooth and creamy.
Now, let’s prepare the tempering, which will elevate the flavors of our dish. For this, I have taken a quarter cup of oil and will add an equal amount of butter. Once the butter melts, I will add chopped garlic, which I have prepared in a tablespoon. As the garlic starts to turn lightly golden, I will mix in the previous blend. It’s crucial to cook this mixture well because it contains some moisture. We need to reduce the water content since leftover moisture can affect the dish’s overall flavor. The aim is to cook it until the water has mostly evaporated, resulting in a richer taste.
As I keep an eye on the cooking process, I can see that the water has significantly reduced and the aroma is delightful. Once the mixture has roasted properly, it feels ready to serve. To accompany this dish, I prepared millet roti, which pairs wonderfully with it. You can also enjoy this with corn roti.
Now that everything is ready, I invite you to make this dish yourself and savor the flavors. Enjoy your cooking, and may it bring warmth to your winter days. Good Bye
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