Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
North Indian Winter Curry
Sarson ka saag, a curry prepared with mustard greens, is a traditional North Indian Punjabi dish which is always eaten with makki ki roti, a maize flour flatbread.
This curry is usually prepared in the winter season when fresh mustard greens arrive in the market. Do try it and give your feedback.
|Prep time||Cook time||Ready in||Yields|
1 hour 40 min
- 1 kg sarson ka saag (mustard greens), washed and chopped
- 250 grams bathua (chenopodium alba leaves), washed and chopped
- 250 grams palak (spinach leaves), washed and chopped
- 3 green chillies, washed and finely chopped
- 4 tbsp makki ka atta (maize flour)
- 40-50 grams gur (jaggery)
- 2 tbsp ginger paste
- 4 tbsp desi ghee (clarified butter)
- 2 tbsp garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp heeng (asafoetida powder)
- 1 litre water
- In a pressure cooker add the chopped sarson ka saag, bathua, palak, chopped green chillies, gur, heeng and water. Close the cooker and keep the heat on high. At the first whistle reduce the heat to low and cook for 1 hour; then put off the heat and let the pressure subside.
- Open the pressure cooker and transfer the contents to a large vessel. Add the makki ka atta and with a hand blender grind the boiled leaves to a fine puree.
- In a handi (large pot) add the desi ghee. Once it melts, add in the ginger and garlic pastes. Saute until they turn medium brown.
- Add in the pureed greens, salt and red chilli powder and mix well. Cook on high heat for 2 minutes stirring in between. Then reduce the heat to low, cover partially with a lid and let it cook for about 40-50 minutes or until the extra water dries up. Keep stirring at regular intervals.
- When the saag is done, check the salt and add more if needed. Transfer the saag to a serving dish, garnish with some desi ghee and serve with makki ki roti.
Authentic Punjabi Sarson Ka Saag (Mustard Greens Curry)
© 2020 Rajan Singh Jolly