Sarson is Punjabi for Mustard. Saag means a gravy dish made with greens. Mustard is grown abundantly in the fields of Punjab and that must be the reason why this combo of Sarson da Saag and Makki di roti is popular there.
This Gravy is made with a combo of Mustard leaves (Sarson), Palak (spinach) and Bathua (Chenopodium Album or Lamb’s Quarters) found abundantly in the winters. I could make this with the help of my neighbour who taught me an easy but tasty recipe.
Serve it with Makki do roti or any Indian Flat bread with some salad of radish and onions and you have a winner there J
Prep time : 15 mins, cook time : 20 mins, Serves : 4
You would need:
- Sarson – 2 cups chopped
- Palak – 1 cup Chopped
- Bathua – ½ cup chopped
- Salt – to taste
- Maize flour – 2 TBSP
- Hing / Asafoetida – a large pinch
- Red chilli powder – ½ tsp
- Ghee – 2 TBSP
- Ginger – 1 inch
- Green chillies- 2 nos
- Tomatoes – 2
- Onions medium – 2
|Sarson Leaves (Mustard Greens)|
- In a pressure pan / cooker, add the chopped greens, salt, ginger and chillies and pressure cook with very little water for 2 whistles. Once the pressure subsides, let the greens cool. Pulse them to a smooth paste in a mixer (don’t grind – we don’t want it to get pasty and mushy).
- In a pan, heat oil / ghee. Add asafoetida & grated onions and fry till onions are golden brown, add grated tomatoes, red chilli powder, salt (if required as you have added to the greens too). Let it cook till oil separates. Now add the pureed greens and cover and cook for 8-10 mins till most of the water evaporates.
- Keep checking it in between to prevent browning. Once the water evaporates and the gravy attains the requisite consistency, transfer to a serving bowl and serve with any flatbread and Gur (jaggery) for an authentic Punjabi meal J