Summary: Make delicious mustard greens at home, makes a perfect combo with corn roti:
As soon as winter arrives, mustard greens become the pride of every kitchen. Its desi taste is so wonderful that the very first bite wins hearts. In this season, there is something different about the taste of hot vegetables and corn bread.
Sarso Ka Saag Recipe: As soon as the chill of winter hits, the aroma of local flavors automatically starts spreading in the kitchen. In this season, mustard greens served with hot corn bread not only pleases the heart and stomach, but is also a treasure of health. This traditional Punjabi dish made of seasonal green vegetables wins anyone’s heart with its aroma, taste and nutritional value. This winter, you too can make wonderful Sarson Ka Saag at home and enjoy its unique taste with your family.
Step 1: Preparation of Sarson Saag
First of all, carefully select mustard greens, bathua and some spinach and clean them. Wash them two-three times in running water and remove the soil completely. Cut it into big pieces and keep it aside so that it becomes easier to cook.
Step 2: Boil the Greens
Add chopped greens to the pan or cooker, along with some ginger, garlic, green chillies and about a cup of water. Cook it on low flame for 20–25 minutes until the leaves become soft. If you want, you can also take 2-3 whistles in the pressure cooker.
Step 3: Mashing the Greens
Let the cooked greens cool down a bit and then mash them well with a churner/masher. For a traditional taste, add a little corn flour (1–2 teaspoons) to thicken and soften the texture.
Step 4: Preparing Tadka
Heat ghee or mustard oil in a pan. Add finely chopped onion, garlic, ginger and green chillies and fry until golden. Now add red chilli powder and a little salt. Add this tadka to the greens and mix well.
Step 5: Simmer
Let the greens cook on low flame for 10-15 minutes so that the flavor of the tadka penetrates deep inside. If you want, you can add some more ghee on top, it enhances both taste and aroma.
Step 6: How to Serve
Serve mustard greens with hot corn bread, jaggery and white butter. Its taste wins hearts in cold winters.
- To make Sarson Ka Saag, it is very important to first choose the right mixture of leaves. By mixing mustard leaves, spinach and bathua, both the taste and texture of the saag becomes perfect. Wash the leaves thoroughly so that soil and dust are completely removed.
- Remove thick stems from leaves before cutting or tearing them. The stalks can make the greens bitter, so use only the soft parts.
- Low flame is best for cooking greens. Slow cooking brings out the flavor and aroma of the leaves and makes the texture creamy.
- To thicken the saag, it is necessary to add corn flour. It not only adds thickness but also enhances the flavor of the greens and tastes even better with corn bread.
- By applying tempering the taste of greens is doubled. Add garlic, red chilli and onion to the ghee. Add it at the end of cooking so that all the flavor is retained.
- Keep stirring the greens in between. This makes the saag smooth and creamy, and eating it with Makki Roti doubles the fun.
While serving, do not forget to add some ghee on top. The combination of hot greens and ghee gives real pleasure to food in winter. Serve Makke Roti along with it and make the whole family enjoy the desi taste.
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