How to Make Sarso Ka Saag: A Traditional Punjabi Delight

Sarso ka saag, a traditional Punjabi dish, is a hearty and nutritious curry made primarily from mustard greens. This flavorful dish is typically enjoyed with makki di roti (cornmeal flatbread) and a dollop of fresh butter or ghee. Here’s a step-by-step guide to making this delicious and wholesome dish.

Ingredients

For the Saag:

• 500 grams mustard greens (sarson)
• 250 grams spinach (palak)
• 250 grams bathua (white goosefoot leaves) – optional but recommended
• 1 medium-sized radish (mooli), grated
• 2-3 green chilies
• 2 inches ginger, finely chopped
• 6-8 garlic cloves, finely chopped
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2-3 tablespoons maize flour (makki ka atta)
• 3-4 tablespoons ghee (clarified butter) or mustard oil
• Salt to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala

For Tempering:

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 4-5 garlic cloves, finely chopped
• 1-2 dried red chilies

Instructions

1. Preparing the Greens:

• Thoroughly wash the mustard greens, spinach, and bathua under running water to remove any dirt or impurities.
• Roughly chop the greens and radish.
• In a large pot, add the chopped greens, radish, green chilies, and a little water. Boil until the greens are tender (this should take about 30-40 minutes).
• Once cooked, drain any excess water and allow the mixture to cool.
• Use a blender or a hand masher to make a coarse puree of the greens. Set aside.

2. Making the Saag:

• In a large pan, heat 3-4 tablespoons of ghee or mustard oil.
• Add the chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
• Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
• Add the pureed greens to the pan and mix well.
• Cook the mixture on low heat for about 10-15 minutes, stirring occasionally.
• Gradually add the maize flour while stirring to avoid lumps. This helps to thicken the saag and gives it a rich texture.
• Add salt to taste and continue to cook for another 10-15 minutes until the saag thickens and the flavors meld together.
• Finish with garam masala and mix well.

3. Tempering the Saag:

• In a small pan, heat 2 tablespoons of ghee.
• Add cumin seeds and let them splutter.
• Add the finely chopped garlic and dried red chilies. Sauté until the garlic turns golden brown.
• Pour this tempering over the prepared saag and mix well.

4. Serving:

• Serve the hot sarso ka saag with a generous dollop of fresh butter or ghee on top.
• Pair it with makki di roti, which is made from cornmeal and cooked on a flat griddle.
• Enjoy this traditional Punjabi dish with a side of pickles and buttermilk for an authentic experience.

Tips and Variations

• Adjust the ratio of greens according to your taste. Some people prefer more spinach, while others like a stronger mustard flavor.
• Bathua adds a unique taste to the saag, but if it’s not available, you can increase the amount of spinach.
• For a vegan version, replace ghee with vegetable oil or vegan butter.
• Adding radish is optional but recommended for an extra layer of flavor.

Nutritional Benefits

Sarso ka saag is not only delicious but also packed with nutrients. Mustard greens are rich in vitamins A, C, and K, calcium, and antioxidants. Spinach adds iron and folate, while bathua contributes to overall nutrition with its high fiber content. This dish is a powerhouse of essential vitamins and minerals, making it a perfect addition to a balanced diet.

Enjoy making and savoring this traditional dish that brings the essence of Punjab to your dining table!