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.
|Preparation Time:||60 minutes|
|Sarson Leaves (Mustard Greens)||500 gm|
|Spinach Leaves||250 gm|
|Methi and Bathua leaves||100 gm|
|Red Onion||3 medium|
|Ginger Garlic Paste||2 tbsp|
|Makki Ka Aata (Corn meal)||1/4 cup|
|Jeera (Cumin Seeds)||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Whole Red Chilli||2|
|Ghee (Clarified Butter)||2 tbsp|
|Ginger for garnishing||1 inch piece|
- 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)