Sarson ka Saag is a customary Punjabi dish made with mustard greens and other verdant vegetables, regularly presented with makki di roti (cornmeal flatbread) and a dab of margarine.
Ingredients:
Mustard greens (Sarson) – 500g
Spinach (Palak) – 250g
Bathua (Chenopodium/Goosefoot leaves) – 250g (discretionary)
Green chilies – 2-3 (acclimate to taste)
Ginger – 1-inch piece (finely cleaved)
Garlic – 4-5 cloves (slashed)
Onion – 1 (finely slashed)
Tomato – 1 (finely slashed)
Makki ka atta (Cornmeal flour) – 2 tbsp
Ghee or Margarine – 2 tbsp
Salt – to taste
Turmeric powder – ½ tsp
Red bean stew powder – ½ tsp
Cumin seeds – 1 tsp
Asafoetida (Hing) – a squeeze
Water – depending on the situation
Directions:
- Set up the Greens: Wash mustard greens, spinach, and bathua completely. Generally cleave them.
- Cook the Greens: In a strain cooker or a profound skillet, add the greens, green chilies, salt, turmeric, and some water. Cook for 15-20 minutes until the greens are delicate.
- Pound the Combination: Utilize a hand blender or a customary wooden whisk (madani) to squash the greens into a coarse surface.
- Add Cornmeal Flour: Blend in makki ka atta and stew for another 10-15 minutes to thicken the saag.
- Get ready Tadka (Treating): In a container, heat ghee. Add cumin seeds, hing, garlic, and onions. Sauté until brilliant brown. Add tomatoes and cook until delicate. Add red bean stew powder.
- Join and Serve: Pour the tadka over the saag, blend well, and let it stew for an additional 5 minutes. Serve hot with spread and makki di roti.