Sarson Ka Saag Recipe

Ingredients:

For Sarson Ka Saag:

• 500 grams mustard greens (sarson)
• 250 grams spinach (palak)
• 2-3 green chilies, chopped
• 1 tablespoon ginger, grated
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons maize flour (makki ka atta)
• Salt, to taste
• Water, as needed

For Tempering:

• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• Salt, to taste

Instructions:

Cooking Greens:

1. Wash the mustard greens (sarson) and spinach (palak) thoroughly under running water to remove any dirt or impurities.
2. Roughly chop the greens and transfer them to a large pot.
3. Add chopped green chilies, grated ginger, minced garlic, chopped onion, and chopped tomatoes to the pot.
4. Add a little water to the pot, just enough to cover the greens. Cover the pot with a lid and cook the greens over medium heat until they are wilted and cooked through. This usually takes about 20-25 minutes.
5. Once the greens are cooked, remove the pot from the heat and let it cool slightly.
6. Using an immersion blender or a regular blender, blend the cooked greens into a coarse paste. Set aside.

Making Sarson Ka Saag:

1. Heat ghee or vegetable oil in a large pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add the blended greens mixture (sarson ka saag) to the pan. Mix well to combine with the tempering.
4. In a small bowl, mix maize flour (makki ka atta) with water to form a smooth paste (slurry).
5. Add the maize flour slurry to the pan and mix well with the greens. This helps to thicken the saag.
6. Season the saag with salt according to taste.
7. Let the saag simmer over low heat for 10-15 minutes, stirring occasionally, until it reaches the desired consistency. Add more water if the saag is too thick.

Tempering:

1. In a small pan, heat ghee or vegetable oil over medium heat.
2. Add red chili powder, turmeric powder, and garam masala powder to the hot oil. Stir well to release the flavors.
3. Pour the tempering over the prepared Sarson Ka Saag.
4. Mix well to incorporate the tempering into the saag.

Serving:

Serve hot Sarson Ka Saag with makki ki roti (cornmeal flatbread), paratha, or naan. It is often accompanied by a dollop of butter or ghee on top.

Enjoy the flavorful and nutritious Sarson Ka Saag, a winter delicacy in North Indian cuisine!