Whether Baisakhi (the Punjabi harvest festival) is coming up or not, it’s always a great time to have Sarson ka Saag. This Sarson ka Saag recipe has the unique flavor of fresh Mustard Greens that is perfectly balanced with Spinach. Rustic in texture and simply delicious, try sarson ka saag and makki ki roti — a perfect Punjabi pair.
Mustard Leaves – 2 bunches (approx 3 lbs)
Spinach – 1 bunch (approx 1 lb)
Water – 2 cups
Oil – 1 Tbsp
Onions – 1 1/2 medium, finely chopped
Tomatoes – 2 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Red Chili Powder – to taste
Garam Masala – 1 tsp
For Garnishing (Seasoning):
Oil – 1 Tbsp
Onion – 1/2 medium, chopped in big chunks
Tomato – 1 medium, chopped in big chunks
1. Wash Mustard Leaves and Spinach well to remove any dirt and grit.
2. Remove tough stalks from the Mustard Leaves and Spinach and roughly chop.
3. Bring 2 cups water to a boil in a large pot.
4. Add Mustard Leaves and Spinach and cook uncovered for approx 15 mins or until Mustard Leaves are tender.
5. Drain the leaves in a colander and allow them to cool before pulse grinding them in a food processor. Reserve liquid in case it is required to use later.
6. In a pan, heat 1 Tbsp Oil and add chopped Onions and 1/2 tsp of salt. Cook until onions are translucent.
7. Add minced Ginger and Garlic and cook until onions are golden brown.
8. Add chopped Tomatoes and cook until oil separates from the mixture.
9. Add Mustard/Spinach Leaves, Salt, Red Chili Powder and Garam Masala. Mix well and cook for 4-5 minutes. If needed, you can add some of the reserved liquid or fresh water for a little moisture.
10. Remove Saag into serving dish.
11. In the same pan, heat 1 Tbsp Oil and fry Onions for garnishing until light brown.
12. Add Tomatoes reserved for garnishing and lightly cook. They should not get mushy.
13. Pour Onion/Tomato mixture over the Sarson ka Saag and serve hot with Makki ki Roti.
14. A blob of butter can be added to the saag at the time of serving.