Welcome to Anupma’s kitchen. Today we will learn how to make Sarson ka saag (Mustard Greens Vegetable). Sarson ka saag (Mustard greens) are prepared in different styles.
We will make it the way farmers traditionally makes it in the villages of Punjab. In Punjab, it is made by plucking the fresh mustard greens, spinach, and chenopodium leaves from the fields.
A straightforward, tradition, and tasty recipe. Let’s cook Sarson ka saag. Take an equal quantity of Mustard green, Spinach, and Chenopodium. Sarson ka saag (Mustard greens) are a little spicy and bitter in taste.
Take all vegetables in equal quantity to reduce the bitterness of the Sarson ka saag. Let’s start to cook our mustard green veggie.
Ingredients required for making Sarson ka saag:
- Mustard leaves – 1 bunch
- Spinach – 1 bunch
- Chenopodium (bathua) – 1 bunch
- Clarified butter (ghee) – 1 table spoon
- Corn flour – 2 table spoons
- Green chilly – 2
- Finely chopped garlic – 20 cloves
- Finely chopped ginger – 2 inches
- Dry (whole) red chilly – 3
- Salt – to taste
- Water – 2 medium cups
Sarson ka saag recipe
First, boil 2 cups of water. Add clean and finely chopped mustard greens to boiling water. Now add an equal quantity clean and finely chopped chenopodium leaves.
It would seem a lot in quantity, but it reduces in volume once it starts to boil. After adding chenopodium, we will cook it for a while, reducing its volume, and we can add spinach. Mix it well.
Now add an equal quantity clean and finely chopped spinach and keep stirring. Add slowly in a small amount if you have a small vessel. Mix all the vegetables well.
You can see the vegetables have started to reduce in volume. Now add remaining spinach to the mix. Mix it well.
Always remember if you want your green veggie to be green in color, then cook it without a lid.
If cooked without the top cover, the chlorophyll in vegetables doesn’t dissolve and retains its color. If pressure cooked, it will cook quickly, but we will not get the green color as desired.
As we want the Sarson ka saag to be green in color, we will cook it without the lid. Any green vegetable should be cooked with an open lid only to retain its green color.
Now spinach and all vegetables are cooked well together. Add three chopped green chilies. It will enhance the taste. As we are preparing it traditionally, so do not grind it in a grinder.
Most people boil and grind it, but we have to avoid that as we make it traditionally. We will use a churner. Mash it while you churn it with the churner. Mash it on the high flame while you mash it cook it for around 10-15mins.
You can see its cooked well for 10-15 mins now. Even the water quantity in the veggie has reduced. All the leafy vegetables are cooked now. So take off the churner.
Put off the flame and add 2 cups of cornflour. Remember corn flour and not corn starch. Mix it well while you add the flour and mash it a little more at the same time.
Mix it evenly to avoid lumps. Stir it well and mash it well with the churner. Now let it cool for a while.
How to make tempering (Tadka) for Sarson ka saag
Now we will prepare the tempering (Tadka). Simple tempering of loads of ginger and garlic and few dried red chilies.
People add onion and tomatoes, but we have to avoid that in the traditional style of preparation.
We will only use Ginger, Garlic, and red chilies. We are making it in the conventional farmer style of Sarson ka saag. Now that our veggie is ready let’s go ahead with the tempering.
Traditionally clarified butter, pure ghee, or white butter is used for tempering. Being health-conscious, we will use little ghee and oil. Add pure ghee as its Punjabi dish, and Punjabis use only pure ghee.
One tablespoon pure ghee. Add one tablespoon oil. You can also prepare it in pure ghee. Mix it well and spread around the frying pan. Increase the flame. Add loads of chopped garlic (20 pods).
We will need loads of chopped ginger too. 2 inches finely chopped ginger adds to the dish’s flavor. Stir it well to cook. Now add three dried red chilies.
Now reduce the flame. Add the cooked leafy veggie mixture to the tempering. After adding the mixture, keep stirring and mash it for a while.
Increase the flame and let it cook for 5 to 10 mins to cook the cornflour that we added earlier. After 5 mins your traditional farmer style Sarson ka saag is ready. Now add salt.
You must be thinking, why salt at the end. In leafy vegetables, we are not sure about the quantity at the end as it reduces in volume once cooked.
Whenever you cook green leafy vegetables, always add salt at the end. Add salt as per taste and cook for a min. Now serve it with Corn Flour bread (Makai ki roti).
We have cooked it for another 5 mins. Our Sarso ka Saag called by our Farmers, is ready to Serve.
Do share your precious comments about this lovely tradition punjabi dish.
How to prepare Litti Chokha than CLICK HERE.