Sarson Ka Saag is a side dish prepared using Mustard plant leaves and spices. A very common dish in the state of Punjab served with Makki Ki Roti.
Time Required: 30 Minutes
Serves: 6
Ingredients:
2 Bunches Sarson Ka Saag/Mustard leaves (Picture on the right)
2 Bunches Palak/Spinach
1 Bunch Bathua/Chakkotha or Dantina soppu/Amaranthus
5 – 7 Green Chilies, Slit
4 – 5 Garlic Pods, Cut into two pieces
1” piece Ginger, Chopped into big pieces
1 tsp Garam Masala
2 Onions
2 Tomatoes
2tbsp Oil or Ghee for frying
2tbsp Curds/Yoghurt
2tbsp Maize/Makai Flour or Besan/Gram flour mixed in Curds
½ tsp Sugar
Salt to taste
Method:
Pick and wash the leafy vegetables.
Cook the leaves along with Ginger, Garlic, Green Chilies and 2 Cups of water.
Let it cool; remove the excess water and reserve. Grind the leaves to a puree and keep aside.
Heat Oil and add Onions and sauté for a minute next add Tomatoes and stir for two minutes.
Add the puree and mix well. Add Salt. If the mixture is very thick add the reserved water and mix well.
Mix Besan with Curds and add to the mixture and cook for 2 to 3 minutes, stirring constantly.
Add Sugar and Garam Masala and mix well. Remove to a serving dish.
Serve hot Sarson Ka Saag with Makki Ki Roti or Phulka, Onions and Green Chilies.
