Sarson ka Saag is a mixed green leaves based gravy made with spices and green leafy vegetables available in winter season in Northern India. The key to this recipe is the freshness of green leaves and the magic of retaining the color and enhancing the flavors with the right amount and mix of spices.
Famous recipes are most difficult to recreate in the authentic form as they to lose their original recipe as much it travels from the natives. Sticking to the original preparation methods and ingredients is the key. More such authentic recipes of Split Moong Dal Pakora Curry – Taazi Mangori, Makke ka Parantha are worth a try.
The quintessential Sarson ka Saag for you and me every winter is finally on the blog!
I learnt making it a year ago from Suruchi’s mom when she was visiting her. Why would I need her to learn this?
Well you need to make her recipe and eat it once to know why I needed to learn. Also she being a Punjabi justifies it all the more!
And I must say that it is the best sarson ka saag without copious amount of oil or ghee (clarified butter) or butter going into it.
You can add that extra ghee (clarified butter) or butter but this recipe necessarily doesn’t need it, it is sooo good!!
The recipe is ridiculously simple with just spinach and mustard leaves as main ingredient. But I personally think, addition of mustard leaves stalk as well as addition of maize flour in cooking the saag, takes it up another notch.
Sarson ka Saag
- 2 bunches fresh spinach leaves
- 1 bunch fresh mustard leaves sarson
- 1 inch fresh ginger
- 2-3 green chili
- 1 tbsp cornmeal or maize flour makke ka atta
- 2-3 onion finely chopped
- 2 tomatoes finely chopped
- 1 tbsp ghee clarified butter
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin seed
- a pinch asafoetida
- to taste salt
- Thoroughly wash and clean mustard and spinach leaves. If the stalks are fresh and tender use them as well. They add great flavour to the saag. Roughly chop the leaves and stalk. Boil (pressure cook) the leaves along with ginger and green chilli for 1-2 whistles. Allow the pressure to release.
- Once the pressure is released, in the boiled leaves, add maize flour (makke ka atta) and further cook in the open vessel for 2-3 minutes. Allow it to cool completely.
- In a separate wok, add ghee (clarified butter), asafoetida and cumin seeds. Once the seeds splutter, add onions and fry them till nice pinkish brown. Now add chopped tomatoes. Continue to cook them nicely.
- Once the leave mixture is cooled completely, grind it into a coarse paste.
- Add turmeric powder and red chilli powder to the ready onion-tomato tadka. Roast for 1-2 minutes and then add coarse mustard and spinach paste. Add salt and cook for 10-15 minutes till nicely done. Serve hot with makke ki roti or parantha.