Sarson Ka Saag Recipe | Mustard And Spinach Leaves Indian Gravy | Popular Punjabi Recipe

Learn to make Sarson Ka Saag - Mustard & Spinach Leaves Indian Gravy, a delicious recipe by chef Kanak.

Sarso ka Saag is a North Indian winter delight. It is a dish from Punjab and eaten with makki ki roti (Indian maize flat bread ) or Poori and a dollop of fresh butter. Along with jaggery (Gur). Healthy and nutritious Sarso ka sag is made with a combination of Sarso (Mustard) and Palak (Spinach). All these green vegetables make it a value meal for children and elders.

Ingredients:

2 big bunches of mustard leaves
1 small bunch of spinach leaves
3 - 4 green chillies
salt to taste
2 tbsp cornmeal
3 tbsp clarified butter / ghee
1/4 tsp asafoetida
2 medium sized onion - finely chopped
1 tbsp ginger - finely chopped
1 tbsp garlic - finely chopped
1 tsp red chilli powder
some ginger julienne and butter for plating

Method:

In a pressure cookr or an open pan, add the mustard leaves.
Add the spinach leaves, green chillies, salt and water. Let these ingredients cook and stir it on a high flame. Then cover it with a lid and keep it on medium - high heat and let it cook for around 25 - 30 minutes. You may also stir in occasionally and cook until they are mushy and half the quantity.
Mash it slightly using a masher and then add the cornmeal to it and mix well. Keep stirring to break any lumps and cook the cornmeal for a while.
Add this to a blender to get puree or you may coarsely mash it using a hand blender.
Once done, keep it aside.

For tadka:
In a pan, heat some clarified butter / ghee.
Add the asafoetida, ginger and garlic and saute for a while until its rawness is gone.
Add the onion and cook them until they are slightly golden brown in colour.
Add the red chilli powder and stir and then immediately turn off the flame.
Pour this tempering over the saag mixture and stir well. Turn on the flame and let it cook for around 4 - 5 minutes on a medium - high heat.
Lastly, add the salt to taste and mix well.
The delicious 'Sarson Ka Saag' is ready to be served. Garnish it with some ginger julienne and butter.

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