Earthy, flavorful, full of nutrition and delicious in taste sarson ka saag or mustard greens is a perfect winter meal. A staple in rural Punjab it is enjoyed by both Punjabis and non-Punjabis alike. The meal is often accompanied with buttermilk, homemade white butter, curd, radish/onion/green chili, jaggery. Made with seasonal mustard leaves along with other leafy veggies like bathua (Chenopodium or pigweed) and spinach the main dish has its variation in every household. Some people add turnip or radish to it while cooking. Others may use a little jaggery to balance the slight pungent taste of mustard greens. A mix of spices is stirred in to build up the flavor.
I learned this recipe from my MIL. Their village home surrounded by fields of mustard and maize. Fresh mustard leaves are tender dark green colored broad leaves with flat surface and may have either toothed, frilled or lacy edges depending on the cultivar type. Its light-green stem branches out extensively into many laterals and have a sweet peppery flavor.
My MIL always discarded the big, damaged or yellowing leaves. Only tender small/medium leaves were used for the saag. She used the tender stems called Gandal too. Gandal is also used to make delicious pickle but that we will talk about some other day. The stems are peeled and the upper thick fibrous layer discarded. Then they are cut into small cubes and added to the chopped leaves. She said it provided the sweetness to the saag and she is so right. The addition of gandal is a game changer in the making of this dish.
Preparing sarson ka saag is a labor of love, a time consuming process so many people make it in large quantity and freeze it. Whenever the craving strikes the saag is thawed and seasoned freshly to be enjoyed again. If you have a time crunch do clean and wash the leafy greens in advance and cook them with essential ingredients to save time.
Here is the recipe :
Sarson ka Saag :
500 gm – cleaned, washed, finely chopped mustard or sarson leaves and tender stems
250 gm – washed cleaned and chopped bathua or chenopodium leaves
250 gm – cleaned, washed and chopped palak or spinach leaves
Ginger – 1/2 inch piece+ julienne 1 tbsp
Garlic – 8-9 cloves
Green chili -4-5
Onion – 1 medium . chopped fine
Cumin seeds – 1/2 tsp
Red chili whole/ powder – 1/ to taste
Salt – to taste
Ghee/Clarified butter – 2 tbs
Turmeric Powder -1/2 tsp
Hing / asafoitida – 2 -3 pinch
Coriander seeds – 1 tsp
Maize flour / makki ka aata – 3-4 tbsp
Once you have all the greens cleaned, washed and chopped add them to the pressure cooker with a little water, salt, turmeric powder.
Pound the ginger, garlic and green chilies together in a mortar and pestle and add to the greens. This adds a delicious flavor to the saag.
Pressure cook till 3-4 whistles and lower the flame to cook for another few minutes or till the leaves are completely cooked. Let the cooker cook down then open and coarsely mash the saag with a potato masher or a buttermilk churner (Mathani) till it is a nice even mix. Add the maize flour and mix well so that there are no lumps.
Let it cook on slow heat to get the desired consistency then turn off the gas.
Now it is time season it. You can cool and keep the saag in the fridge at this stage for future use.
For the Tadka or seasoning, heat ghee in a pan and once it warms add asafoetida and cumin seeds and coriander seeds. When they crackle add whole red chili and chopped garlic. Fry it little till it browns a bit then add chopped onions and fry till they becomes translucent and pinkish in color, add some chopped ginger. red chili powder, stir and add the cooked saag to it. Cook on low flame for sometime and then urn off the stove. Keep it covered for sometime for the flavors to seep in. Serve hot with makki ki roti topped with a dollop of fresh butter r warm ghee.
Note – If you do not find bathua you can add a small tender turnip or chopped fresh tender radish with ts greens. It gives a very nice flavor.
Never ever blend the greens in a mixer, it not just changes the flavor a bit but makes texture sticky and goey. Saag should always be preferred “Ghota hua” or ” coarsely mashed” for the authentic taste.
If you wish add tomatoes then grate 1 large tomato and add to the seasoning after the onions have changed color. Fry the mixture properly till it is well cooked then add the saag. I avoid tomatoes at all cost.
You can change the proportion of the tadka / seasoning as per your taste but do not let the spices overwhelm the dish. The flavor of leafy greens must play a major role in taste.
Makki Ki Roti :
The makki ki roti is traditionally made by flattening the ball of dough between the palms of hands. I learned it this way and even cooked it on chulha but here is an easy way.
Makki atta / Maize Flour – 1 cup (2-3 rotis)
Warm water – as required
Take the flour in a plate and add warm water slowly. Keep rubbing the flour with your fingers as you bind it. Warm water ensures that the rotis come out soft and nice. Bind the flour and press it with the base of your palm till it becomes a cohesive mass and comes together in a nice dough. Cut the dough in two parts and make a ball.
Take a cling wrap and spread it on the kitchen counter. Apply a little oil and place one ball of the dough. Flatten it a bit with fingers and cover with one side of the cling wrap. Roll with a rolling pin till it s round and flat. It should be a little thicker than the wheat roti. Gently lift it and place it on the hot tawa. I usually apply a little oil to the tawa and wipe it before putting the roti. Let it cook on one side on slow flame. Once slight brown spots appear flip itand let it cook. Once both sides are nicely cooked toast it on open flame by moving the so that the entire area is nicely toasted.
Remove on a kitchen cloth and crush a little by holding it on you palm. Apply ghee or serve with white butter on top.
There is no sight more comforting than seeing the butter teasingly melt on the hot roti. Love hot makki ki roti with ghee and gud /shakkar too.
We make churma with stale or behi roti by crushing it with ghee and shakkar. It tastes divine. One can add a little hot milk in it too. 🙂
Serve the hot sarson da saag and makki di roti with mirchiwale pyaz, mooli, green chili, dahi and gur.
As you see this is not just food this is a love.