Sarson Ka Saag

Jun 6, 2020

Serves: 8

Why you should make this recipe:

Sarson ka Saag is a traditional dish of Punjab and its affordable and it is a comfort food. The ingredients are easily available in our home gardens. It’s made with sarson (mustard leaves), methi (fenugreek leaves), palak (spinach) and bathua (chenopodium leaves).

My mother-in-law usually makes this dish during winter in a very traditional way by cooking it in chulah (homestyle mud oven). It is a healthy dish and is for its medicinal properties.

Sarson ka saag is enriched with homemade white butter . And of course its best served with Makki ki Roti and a Grande size glass of Lassi (Yoghurt drink).

Ingredients

Sarson leaves- 4 bunches
Methi leaves-1 bunch
Palak- 2 bunches
Bathua- 1 bunch
Coriander -1/2 bunch
Garlic- 1 bulb (10-15 cloves)
Ginger-1 medium piece
Green chilli- 8 pcs
Makki ka atta-1 cup
White butter-1/2cup
Salt-to taste

Method

Wash all the greens together and leave it in a colander to drain it.
Cut the greens.
Cook the leaves in medium low heat with little salt for about 5 hours, mix it occasionally and ensure it always have water in it (add hot water in between the process whenever required).
You can make a puree with a blender or with a muddler in the traditional way
Add makki ka atta gradually and stir well to ensure no lumps are formed
Cook for another 20 minutes and check the seasoning
In a pan, saute the chopped chilli, ginger and garlic. Add salt if needed and add in the saag mixture.
Mash it with the muddler and bring to the smooth consistency.
Turn off the heat and add the white butter.