Sarson da Saag recipe
Hello, everyone! Welcome to my kitchen. If there's one dish
that can truly capture the essence of Punjab, it's the aromatic and hearty
Sarson da Saag. This iconic Punjabi dish is a celebration of winter's bounty,
where mustard greens take centre stage and dance harmoniously with rich spices.
Actually, Sarson da Saag isn't just a dish; it's a testament to the rich
agricultural heritage and culinary traditions of Punjab. With its robust flavours
and hearty textures, this dish brings comfort and warmth to any table. So, roll
up your sleeves, gather your ingredients, and embark on a culinary adventure
that will transport you straight to the heart of Punjab's kitchens.
So, get ready to embark on a culinary journey as we delve into the world of
this traditional dish and learn how to recreate its magic in your kitchen.
Enjoy cooking!
Ingredients to make Sarson da Saag:
For the Saag:
500 grams mustard greens
250 grams spinach leaves
2 finely chopped green chillies
1 tablespoon finely chopped/crushed ginger
4 cloves of minced garlic
1 finely chopped large onion
2 chopped medium tomatoes
1 teaspoon cumin seeds
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
Salt to taste
For the Tadka (Tempering):
2 tablespoons ghee
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Method to make Sarson da Saag:
For Saag:
Wash the mustard greens and spinach thoroughly under cold
water.
Boil water in a large pot and blanch the greens for about 5 minutes until they
wilt. Drain and transfer to a bowl of ice water to retain the vibrant green
colour. Squeeze out excess water from the greens and roughly chop them.
Heat a pan over medium heat and add a splash of oil. Sauté chopped onions until
they turn golden brown. Add chopped ginger, garlic and green chillies.
Sauté
for another couple of minutes. Stir in the chopped tomatoes, red chili powder,
turmeric powder and salt. Cook until the tomatoes break down and the oil
starts to separate.
Add the blanched and chopped greens to the pan. Mix well with the tomato-spice
mixture. Let the greens cook on low heat for about 15-20 minutes, stirring
occasionally. This helps the flavours meld together.
For Tadka (Tempering):
In a separate small pan, heat ghee over medium heat. Add
cumin seeds and a pinch of asafoetida (hing).
Let them sizzle and release their
aroma. Pour the tadka over the cooked greens and mix well. This enhances the
dish's flavour and aroma.
Sarson da Saag is traditionally served with makki di roti (cornmeal flatbread)
and a dollop of butter.
Enjoy the wholesome flavours of Punjab as you tear off a piece of the warm
roti, scoop up the sarson da saag and savour the rich, earthy taste.
