Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard leaves (sarson) and spices.
The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally “unleavened corn bread”. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance colour and thicken the dish, even if this might alter the taste.
Sarson da saag
1 big bunch sarson leaves (mustard leaves) roughly chopped
1 small bunch palak leaves (spinach leaves) roughly chopped
1 small bunch bathua leaves (Pigweed or goosefoot) roughly chopped
30 gms diced ginger and garlic
8 green chillies
2 chopped onions
2 blanched tomatoes
20 gms Makkai ka atta (maize flour)
60 ml mustard oil
1 tsp jeera(cumin seeds)
Salt as per taste
100 gms makkhan (white butter)
100 gms jaggery to serve
1)Boil 2 litres of water in a pan. Put the sarson,palak , bathua
ginger,garlic,green chillies,onions and tomatoes in the boiling water.
Reduce the flame and simmer until the green are tender.
2) Remove the pan form the heat and blend all the ingredients in a mixer until smooth.
3) Add maize flour and salt in the saag and cover with a lid and simmer over very low heat,
Stirring at regular intervals.
4) Add the mustard oil and jeera tadka on the saag once it is cooked .
5) Transfer it to a bowl and garnish with dollop of white butter and onion slices if you wish.
6) Serve it hot with jaggery and makki ki roti.