Sarson Ka Saag and Makki Ki Roti are the staple food of Punjab, India. Authentic saag has a very creamy texture without the cream. It uses very few spices and tastes amazing. Heeng Jeera tadka on top is a must on this saag.
Separate stems from the leaves. Wash the leaves a few times because sometimes they contain a lot of dirt.
Chop the leaves coarsely.
Cook them with green chillies and chopped ginger/garlic in a large pan with about 1/2 inch of water. Cover the lid. Once the water starts boiling reduce the heat.
Cook for about 15 minutes. The leaves will settle down and reduce in volume. Turn off the heat and let it cool.
When cold, blend it very coarsely in blender. Keep aside.
Mix corn flour in one cup of water. Keep aside.
Chop onions and tomatoes coarsely. Heat 1 tbsp of ghee in a wok. Add onion and fry for a few minutes till they become soft. Now add chopped tomatoes and cook for a few minutes till tomatoes are soft. They should still stay chunky. Keep aside.
Heat 1 tbsp ghee in a wok. Add half the cumin seeds and wait for them to crackle.
Add green paste, corn flour mixture and salt to the wok and mix. Keep stirring otherwise corn flour will form lumps.
Cook till it starts boiling and then turn down the heat. Let it cook for 30 minutes on low heat.
Add onion and tomatoes to the Sarson Ka Saag and cook for a few minutes. Sarson Ka Saag is ready.
Prepare chaunk: Heat 1 tbsp ghee in a small pan. Add the remaining cumin seeds and heeng. Wait till cumin seeds crackle. Add whole red chillies and fry them. Add red chilli powder and mix.
Garnish Sarson Ka Saag with chaunk and julienned ginger. Serve it hot with Makki Ki Roti.
Saag tastes best when it is thick, so use minimum water in boiling the greens.
It’s very important to add corn meal to the saag. It works as a binding agent and gives a nice smooth texture.
Sarson Leaves are high in Vitamin A and Vitamin K. Spinach is rich source of iron and calcium along with other vitamins. (source: wikipedia)