Sarson Ka Saag

Sarson ka saag is an authentic Punjabi dish traditionally paired with Makki ki roti ( Corn Bread ).


Ingredients:

• Mustard Greens - 1 bunch
• Spinach - 1 bunch
• Fenugreek Leaves - 1/4 bunch ( optional )
• Green Chillies - 2
• Grated Ginger - 1 tbsp
• Ginger Juliennes - a few
• Minced garlic - 1 tbsp
• Grated Onion - 1 medium
• Garam Masala - 1 tsp
• Maize Flour - 1 tbsp ( optional )
• Ghee / Butter - 2 tbsp
• Salt - to taste

Directions:

• Wash and clean mustard leaves. Separate the leaves from the stems. Use the top half of the stems if they are tender. Discard otherwise.
• Wash and clean spinach leaves. Spinach stems are usually tender, so they can be used.
• Similarly, separate fenugreek leaves from stems. Fenugreek leaves are optional.
• Chop all the leaves finely and cook them with 1 cup of water . Add ginger, garlic and green chillies into the pan while boiling the leaves. Cover and cook for around 10-12 minutes. Let it cool.
• Grind it into a coarse paste. Do not grind it into a smooth paste.
• In a separate pan, heat ghee or butter , add grated onions and saute till reddish brown. Add garam masala.
• Add ground greens, and give it a good mix.
• In a small bowl, take maize flour and add 2 tsp of water and make it into a paste. Add this paste into the greens. Mix well. This step will give thickness to the gravy. However, I have made even without it and it turned out good. The onion mix makes the gravy thick. So you can avoid it, if you do not have maize flour.
• Add salt. Mix well and cook for another 5 minutes.
• Garnish with ginger juliennes and a dollop of butter.
• Serve hot with makki di roti. It tastes good even with simple chapati or naan.

Variation :  You can add paneer cubes to the curry to make Saag Paneer.

Enjoy !!!