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ToggleSarson Ka Saag: A Punjabi Culinary GemThis recipe hails from the heartland of Punjab, India. I remember countless evenings spent near the roadside dhabas, the aroma of Sarson Ka Saag simmering over earthen chulhas filling the air, a testament to its authentic preparation. It’s traditionally slow-cooked over coals alongside rajma, kali ma or other lentils. The dishes are served with unleened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice, a combination that warms the soul and embodies the rustic charm of Punjabi cuisine.
IngredientsRequired Ingredients1 lb spinach, washed and chopped fine1 lb mustard greens, washed and chopped fine2 green chilies, chopped and deseeded1 tablespoon fresh ginger, grated1 tablespoon garlic, gratedSalt, to taste3 tablespoons ghee1 large onion, grated1 teaspoon coriander powder1 teaspoon cumin powder1 teaspoon garam masala powder3 tablespoons lemon juice or 3 tablespoons lime juice1 tablespoon cornstarchDirectionsStep-by-Step InstructionsPrepare the Greens: In a large pot, combine the chopped spinach, mustard greens, green chilies, and salt. Add 1 cup of water. Bring the mixture to a boil over medium heat. Cover the pot and let it cook for approximately 10-15 minutes, or until the greens are tender and well-cooked. Keep a close eye on the water level, adding more if necessary to prevent burning.Puree the Greens: Once the greens are thoroughly cooked, remove the pot from the heat and allow the mixture to cool slightly. Carefully transfer the cooked greens and chili mixture to a blender or food processor. Pulse until you achieve a coarse paste. Avoid over-blending, as you want to retain some texture in the final dish. Set the pureed greens aside.Saut茅 the Aromatics: In a separate hey-bottomed pan or kadhai (Indian wok), heat the ghee over medium heat. Ensure the ghee is nicely heated before adding the next ingredients. Add the grated onion to the hot ghee and saut茅 until it turns translucent and develops a light golden color. This step is crucial for building a flor base for the saag.Add the Spices: Once the onions are translucent, add the grated ginger and garlic to the pan. Saut茅 for about a minute until their aroma fills the air. Be careful not to burn the ginger and garlic, as it can impart a bitter taste. Now, add the coriander powder, cumin powder, and garam masala powder to the pan. Continue to saut茅 for another minute, stirring constantly to ensure the spices don’t burn. Saut茅 until the oil separates from the onion-spice mix which is a key process.Combine and Simmer: Add the pureed greens mixture to the pan with the saut茅ed spices and onions. Stir well to ensure that the greens are thoroughly blended with the spices. Reduce the heat to low, cover the pan, and let the saag simmer gently for approximately 30 minutes. Stir occasionally to prevent sticking and burning.Final Touches: After simmering for 30 minutes, stir in the lemon juice or lime juice for a touch of acidity and brightness. In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the saag and stir well. This will help to thicken the sauce and give it a smoother consistency. Cook for another 5-10 minutes, stirring continuously, until the saag has thickened to your desired consistency. Adjust the salt to taste. Serve hot with Makki Ki Roti and a dollop of ghee or butter.Quick FactsReady In: 1 hourIngredients: 13Serves: 4Nutrition InformationCalories: 181.7Calories from Fat: 93 gCalories from Fat (% Daily Value): 52%Total Fat: 10.4 g (16%)Saturated Fat: 6.1 g (30%)Cholesterol: 24.6 mg (8%)Sodium: 123 mg (5%)Total Carbohydrate: 19.7 g (6%)Dietary Fiber: 7.3 g (29%)Sugars: 5.4 gProtein: 7.5 g (14%)Tips & TricksElevate Your Sarson Ka SaagChoosing the Right Greens: The quality of your greens directly impacts the flor of your saag. Opt for fresh, vibrant greens that are free from blemishes or yellowing.Slow Cooking is Key: The traditional method involves slow cooking, which allows the flors to meld together and the greens to become incredibly tender. Don’t rush the simmering process; it’s crucial for achieving that authentic taste.Add a touch of bathua: Adding a small amount of bathua (lamb’s quarters) can enhance the flor and nutritional profile of the saag. If ailable, use about 1/4 lb of bathua in addition to the spinach and mustard greens.Texture Matters: Some people prefer a completely smooth saag, while others like a bit of texture. Adjust the blending time to achieve your preferred consistency.Adjust the Spice Level: Feel free to adjust the amount of green chilies to suit your spice preference. You can also add a pinch of red chili powder for extra heat.Ghee is Essential: While you can use vegetable oil in a pinch, ghee imparts a unique flor that is essential for authentic Sarson Ka Saag.Serving Suggestions: Serve hot with Makki Ki Roti (cornmeal flatbread) and a dollop of ghee or butter. A side of jaggery (unrefined sugar) and white butter is also a traditional accompaniment.Leftover Magic: Leftover Sarson Ka Saag can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwe before serving. It can also be frozen for longer storage.Smoking the Saag: For a truly authentic flor, consider smoking the saag using the dhungar method. Place a small steel bowl on top of the saag. Heat a piece of charcoal until it’s red hot. Place the hot charcoal in the bowl and pour a teaspoon of ghee over it. Cover the pot immediately to trap the smoke. Let it sit for 5-10 minutes, then remove the bowl.Frequently Asked Questions (FAQs)Mastering Sarson Ka SaagWhat exactly is Sarson Ka Saag? Sarson Ka Saag is a traditional Punjabi dish made primarily from mustard greens, spinach, and other leafy vegetables. It’s slow-cooked and simmered with spices to create a florful and nutritious dish.
Can I make Sarson Ka Saag without mustard greens? While mustard greens are the key ingredient, you can substitute them with other leafy greens like collard greens or kale, but the flor will be slightly different.
How can I reduce the bitterness of mustard greens? Blanching the mustard greens in boiling water for a few minutes before cooking can help reduce their bitterness.
Can I use frozen spinach and mustard greens? Yes, you can use frozen greens, but make sure to thaw them completely and squeeze out any excess water before using them in the recipe.
What is Makki Ki Roti, and where can I find it? Makki Ki Roti is a flatbread made from cornmeal (makki ka atta). You can find it at Indian grocery stores, or you can make it at home.
Can I make Sarson Ka Saag in a slow cooker? Yes, you can make Sarson Ka Saag in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
How do I store leftover Sarson Ka Saag? Store leftover Sarson Ka Saag in an airtight container in the refrigerator for up to 3 days.
Can I freeze Sarson Ka Saag? Yes, you can freeze Sarson Ka Saag for up to 2 months. Thaw it completely before reheating.
What other dishes go well with Sarson Ka Saag? Sarson Ka Saag pairs well with other Punjabi dishes like Dal Makhani, Rajma, and Chhole.
Is this recipe vegetarian? Yes, this recipe is vegetarian. However, if you want to make it vegan, you can substitute the ghee with vegetable oil.
How do I adjust the spice level in this recipe? You can adjust the spice level by adding more or less green chilies, or by adding a pinch of red chili powder.
What is the significance of using ghee in this recipe? Ghee adds a rich, nutty flor that is characteristic of authentic Sarson Ka Saag. It also has a higher smoke point than other oils, making it ideal for saut茅ing the spices.