Sarson Da Saag

Introduction
Sarson Da Saag is a quintessential Punjabi dish, especially cherished during the winter months. Made primarily from mustard greens, this dish is a testament to the rich agricultural heritage of Punjab. Traditionally served with Makki di Roti (cornmeal flatbread), it offers a hearty and nutritious meal that warms both the body and soul.

Sections and Recipe Details

1. Preparing the Saag (Mustard Greens Mixture)

Ingredients:

• 1 bunch mustard greens (sarson)
• ½ bunch spinach (palak)
• ½ bunch bathua (chenopodium)
• 1 cup chopped radish leaves (optional)
• 1 medium-sized white radish, chopped
• 2 medium-sized tomatoes, chopped
• 1 medium-sized onion, chopped
• 2 inches ginger, chopped
• 4-5 garlic cloves, chopped
• 2 green chilies, chopped
• 1 teaspoon red chili powder
• Salt to taste
• 1.5 cups water

Instructions:

1. Cleaning and Chopping Greens:
   • Thoroughly wash all the greens to remove any dirt or grit.
   • Chop the mustard greens, spinach, bathua, and radish leaves.
2. Cooking the Greens:
   • In a pressure cooker, combine the chopped greens, radish, tomatoes, onion, ginger, garlic, green chilies, red chili powder, salt, and water.
   • Pressure cook for 5-6 whistles on medium heat until everything is soft and cooked through.Cook With Manali 
3. Blending the Mixture:
   • Once cooled, blend the cooked mixture to a coarse paste using a hand blender or traditional wooden whisk (madani).

2. Preparing the Tempering (Tadka)

Ingredients:

• 2 tablespoons ghee or mustard oil
• 1 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-2 green chilies, slit
• A pinch of asafoetida (hing)

Instructions:

1. Heating the Oil:
   • In a pan, heat ghee or mustard oil until hot.
2. Adding Spices:
   • Add cumin seeds and let them splutter.
   • Add chopped onions, garlic, green chilies, and a pinch of hing.
   • Sauté until the onions turn golden brown.
3. Combining with Saag:
   • Pour this tempering over the blended saag.
   • Mix well and simmer for 10-15 minutes to allow flavors to meld.

3. Pro Tips for Perfect Sarson Da Saag

• Greens Selection: Ensure the mustard greens are fresh and tender for the best flavor.
• Consistency: The saag should have a slightly coarse texture; avoid over-blending.
• Flavor Enhancement: Adding a dollop of homemade white butter on top enhances the taste.
• Cooking Medium: Using mustard oil imparts an authentic Punjabi flavor.

4. Serving Suggestions

• Traditional Pairing: Serve hot with Makki di Roti (cornmeal flatbread).
• Accompaniments: Pair with jaggery, sliced onions, green chilies, and a glass of lassi for a complete Punjabi meal.

5. Variations of Sarson Da Saag

• Leafy Combinations: Some variations include additional greens like fenugreek leaves or turnip greens.
• Spice Levels: Adjust the number of green chilies to control the heat level as per preference.

6. Fun Fact

Sarson Da Saag, combined with Makki di Roti, is not just a dish but a cultural emblem of Punjab. It’s traditionally prepared during the winter months when mustard greens are in season. This combination is celebrated in Punjabi folklore and songs, symbolizing the region’s rich agricultural heritage.

Source: Veg Recipes of India