Dip Into Sarsoon Ka Saag With A Punjabi Twist

Ingredients

• 1 bunch mustard greens (sarson)
• ½ bunch bathua leaves (chenopodium/goosefoot/melde)
• ½ bunch spinach leaves (palak)
• 1 cup chopped radish leaves – use tender leaves (mooli ke patte)
• 3 to 4 inches white radish root
• 1 cup fenugreek leaves – chopped
• 1 cup chopped onions or 2 medium sized onions
• 1.5 cups chopped tomatoes or 3 medium-sized tomatoes
• 2 inches ginger – chopped
• 2 green chilies – chopped
• 7 to 8 garlic – medium sized
• ½ teaspoon red chili powder
• 2 to 3 pinches asafoetida or ⅛ teaspoon asafoetida powder (hing)
• 2 to 3 cups water or add as required
• 2 tablespoon maize flour or fine cornmeal
• salt as required

Step

1. Step 1:

   Remove the lower end of the mustard just a few centimeters from the base. The mustard stems can be tough, so it is up to you whether you want to discard the stems or keep them. If you keep them, then they have to be cooked really well so that they become soft.

2. Step 2:

   You have to really wash the greens – especially the mustard greens – to get rid of the mud clinging to the stems. Depending on the size of your sink, you may need to do this task in batches.

3. Step 3:

   Add the greens to a 5 or 6 litre stove-top pressure cooker.

4. Step 4:

   Add the other veggies – peeled and chopped radish root (2 to 3 inches), 1 cup chopped onions, 1.5 cups chopped tomatoes, 2 inches ginger (chopped) and 7 to 8 medium-sized garlic (chopped).

5. Step 5:

   Season the greens using 2 green chilies (chopped), ½ teaspoon red chili powder, 2 to 3 pinches asafoetida (hing) & salt as needed.

6. Step 6:

   Add 2 to 3 cups of water.

7. Step 7:

   Cover and pressure cook for 6 to 7 minutes on medium-high heat, or until the greens become soft. Wait for the pressure to fall naturally in the cooker and then only open the lid.

8. Step 8:

   You can also cook in a pan, though it will take longer. Cover and let the greens cook till they become soft.

9. Step 9:

   Let the pressure settle naturally in the cooker. When you open the lid, you will see the greens, onions, tomatoes etc all have cooked well. Let the greens mixture cool to room temperature. Add some of the greens and their cooking liquid to the base of a blender.

10. Step 10:

    Add 2 tablespoons of maize flour (fine cornmeal).

11. Step 11:

    Working in batches, blend to your preferred consistency. I usually make a smooth puree, but some folks like a coarser texture.

12. Step 12:

    You can also use a hand blender to minimize the number of dishes. If doing so, then chop the greens before you pressure cook them to make them easier to blend. The traditional way is to use a Madani (Indian hand blender) to blend the greens.

13. Step 13:

    Pour the greens purée in a deep-sided pot, as it will bubble and splutter. You can also add it to the same cooker.

14. Step 14:

    Simmer for a good 25 to 30 minutes. Stir occasionally so that the sarson da saag does not stick to the bottom of the pan. Check the seasonings and add more salt if required.

15. Step 15:

    Once cooled, the saag can be kept in an airtight container in the fridge for 4 to 5 days. The saag is not ready to be served yet – we still have to temper it. We always temper the saag with onions, but you can also add some ginger, green chilies and tomatoes along with the onions. Heat oil or ghee and add aromatics.

16. Step 16:

    Lightly brown the onions.

17. Step 17:

    Add about 2 cups of the cooked sarson ka saag to the tempering. Simmer for a few minutes until the saag becomes hot.

18. Step 18:

    Serve the hot sarson ka saag straight away, preferably with makki di roti and a few jaggery cubes by the side – nothing beats this combination. You can also serve sarson da saag with paratha and steamed rice.

19. Step 19:

    Pair this meal combination of the saag and makki ki roti with a side of freshly chopped onions and green chilies if you like.