Make the most amazing creamy, spicy sarson ka saag that hits all the right notes when eaten with makki di roti and a big dollop of makhan or white butter. This recipe is bursting with flavour and really celebrates winter greens!
2bunches Mustard Leavesapprox 200g, washed and stems removed
1packed cup Bathua leavesapprox 65g, washed and stems removed
1packed cup Spinach Leavesapprox 50g, washed and stems removed
1packed cup Radish Leavesleaves for 1-2 radishes
1small Radishdiced, approx 70g
10gGreen Garlic Scapesif unavailable use 1 tablespoon chopped Garlic instead
1tablespoonchopped Ginger
2Green Chillies
Other Ingredients
¼cupMustard Oil
2tablespoonsGhee
1teaspoonCumin Seeds
2tablespoonsfinely chopped Garlic
1teaspoonchopped Ginger
1teaspoonGreen Chilli Paste
¾cupchopped Onionsapprox 90g
1cupchopped Tomatoes
1teaspoonChilli Powderor paprika
1-1.5teaspoonSalt
½cupCurdsor yoghurt
3tablespoonsMakki Atta
¼cupgrated Jaggery
2-3tablespoonsWhite Butter for serving
Instructions
Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker. I prefer using a stick blender so I can control the blending
Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
Meanwhile, whisk together yoghurt and makki atta and keep aside.
Add the greens mixture to the onion tomato paste along with the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis
Video
Notes
Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk, make sure to finely chop all the greens before adding them to the pressure cooker.
Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time.
This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.
If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days and can be frozen for up to a month.