Sarson Da Saag
Make this comforting Sarson Da Saag from scratch. It's an Indian classic with tender greens, perfect for a cozy dinner.
Ingredients
- 500 grams mustard greens (sarson), washed and chopped
- 250 grams spinach (palak), washed and chopped
- 125 grams bathua (lamb's quarters), washed and chopped
- 2 medium tomatoes, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 inch ginger, grated
- 2 green chilies, slit lengthwise
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon asafoetida (hing)
- 0.5 cup cornmeal (Makki ka Atta)
- 4 tablespoons ghee, divided
- 0.5 cup water, plus more as needed
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt, or to taste
- 2 tablespoons fresh cream, for garnish
- 2 tablespoons butter, for garnish
- 2 green chilies, sliced for garnish
- 8-10 slivers ginger, for garnish
Instructions
- Wash and chop 500 grams mustard greens (sarson), 250 grams spinach (palak), and 125 grams bathua thoroughly. Ensure all tough stems are removed from the mustard greens.
- In a large heavy-bottomed pot or pressure cooker, combine the chopped mustard greens, spinach, bathua, 2 medium chopped tomatoes, 2 slit green chilies, and 0.5 cup water.
- Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 45 minutes to 1 hour in a pot, or pressure cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). The greens should be very tender.
- Once cooked, allow the mixture to cool slightly if using a pressure cooker. Mash the cooked greens with a potato masher or use an immersion blender to coarsely blend, leaving some texture. Do not make it a smooth paste.
- Heat 2 tablespoons ghee in a separate pan or wok over medium heat. Add 1 medium finely chopped onion and cook until translucent, about 5-7 minutes.
- Add 4 cloves finely chopped garlic, 1 inch grated ginger, 0.25 teaspoon asafoetida (hing), and cook for another 2 minutes until fragrant.
- Stir in 0.5 teaspoon turmeric powder and 0.5 teaspoon red chili powder. Cook for 1 minute.
- Add the mashed greens to the pan with the tempering. Mix everything well.
- Sprinkle 0.5 cup cornmeal (Makki ka Atta) over the saag. Mix thoroughly to avoid lumps. This helps to thicken the saag. Add 0.5 teaspoon salt and 0.5 teaspoon garam masala.
- Cook the saag on low heat for at least 15-20 minutes, stirring occasionally, allowing the cornmeal to cook through and the flavors to meld. If the saag becomes too thick, add a little hot water, 0.25 cup at a time, to reach desired consistency.
- In a small pan, heat the remaining 2 tablespoons ghee for the final tempering (tadka). Once hot, gently pour a tablespoon of this hot ghee over the saag in the main pot. Stir well. This adds a rich flavor.
- Transfer the Sarson Da Saag to a serving bowl. Garnish with a dollop of 2 tablespoons fresh cream, 2 tablespoons butter, 2 sliced green chilies, and 8-10 slivers of ginger. Serve hot with Makki Di Roti or parathas.