mustard greensImage Credit source: Getty Images
Sarson ka saag Recipe: It is very important to change the diet with the season because it helps in improving immunity and preventing seasonal diseases. Along with this, different types of fruits and vegetables are available in every season. In such a situation, vegetables have also arrived in the vegetable market in October. Green leafy greens like spinach, fenugreek and mustard greens contain potassium and antioxidants, along with which many other nutrients are found in them. Apart from this, if we talk about taste, then there is no answer to it. People in Punjab eat it with great enthusiasm.
Mixing some spinach or bathua in mustard greens and cooking increases both the taste and nutrients. In Punjab, mustard greens, corn roti and a glass of lassi are very much liked. If you also want to make sarson ka saag and maize roti in Punjabi style, you can follow this recipe of Chef Kunal Kapoor, this will double the taste of saag.
Ingredients
300 grams mustard leaves, 80 grams spinach leaves, handful of fenugreek leaves, 50 grams bathua leaves, 50 grams radish leaves, 65 grams soaked gram dal, peeled and chopped turnip, water as required. For tempering, take 3 tbsp ghee, 1 tbsp chopped garlic, 3 tbsp chopped onion, chopped green chilli, 2 tsp chopped ginger, 1 tbsp corn flour, salt as per taste. For second tempering, 1 tbsp desi ghee and ½ tsp chilli powder. You can use all these ingredients as per your need and choice.
Sarson Ka Saag Recipe (Credit: Getty Images)
Method of making mustard greens
To make this, first of all, chop some mustard, spinach, fenugreek and bathua in a vessel and put it in the cooker, add green chillies in it and close the lid. Let there be a whistle. Then open it and cook for 3 to 4 more minutes. Now using a churner we will grind it and make saag. If you want, you can also use a mixer for this. But the taste and texture of greens crushed using a churner is better. After mashing it, keep cooking it on low flame.
Now we will prepare tadka, for which heat desi ghee in a pan. If you want, you can also use oil. Add asafoetida, dry red chilli, garlic and cook till it turns brown. Now add ginger to it and cook. Now add chopped onions to it. If you want, you can add tomatoes in the tempering. But it tastes better without it. After the onion turns a little brown, add green chillies to it. Now add red chilli powder and coriander powder and cook. Now add greens to it and mix well and cook. While frying it, add salt and corn flour. Let it cook on low flame for a few minutes. Add desi ghee or butter on it and serve it with corn roti.
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Tips and Tricks
Wash and clean any leafy vegetable thoroughly. Along with this, take care of the water while boiling because the more water there is in it, the more the vegetables will splatter while cooking, hence boil these vegetables comfortably in less water. Apart from this, after kneading the greens, you can keep them in the freezer without tempering and use it for 2 to 3 days. Add only as much greens as you need.
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