Sarson ka Saag

• Nutrition Information (Estimated per serving): Calories: 200-250 kcal | Protein: 8g | Carbohydrates: 20g | Fat: 12g

• The Story Behind Sarson ka Saag (History):

   Sarson ka Saag is a traditional winter delicacy from Punjab. "Sarson" means mustard and "saag" refers to leafy greens. This dish is a rustic and robust puree of mustard greens, often mixed with other greens like spinach and bathua to balance the slight bitterness of the mustard. It's slow-cooked for hours to achieve a creamy texture and is quintessentially served with Makki di Roti (maize flour flatbread) and a dollop of white butter.

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  • Ingredients (English):

  • 2 large bunches Mustard Greens (Sarson), 1 bunch Spinach (Palak), 1 small bunch Bathua (optional)

  • 2 tbsp Maize Flour (Makki ka Atta)

  • For Tadka: 3 tbsp Ghee, 1 large Onion (chopped), 1 tbsp Ginger-Garlic Paste, 2-3 Green Chilies (chopped), Spices (asafoetida, red chili powder, salt).

  • Method (English):

  • Cook Greens: Thoroughly wash and pressure cook all the greens with a little water for 15-20 minutes until very soft.

  • Blend & Thicken: Cool and blend to a coarse puree. Return to the pot, add the maize flour mixed with water, and cook for 10-15 minutes, stirring, until the saag thickens.

  • Tadka: Heat ghee. Sauté onions until deep golden brown. Add ginger-garlic paste, chilies, and spices.

  • Combine & Serve: Pour the hot tadka over the cooked saag. Mix well and serve hot with Makki di Roti and a dollop of white butter.

Pro Tips & Fun Facts (Tidbits):

• The traditional method involves slow-cooking the saag for a very long time, which develops its unique creamy texture. The addition of maize flour (makki ka atta) is crucial as it acts as a thickener and gives the saag its characteristic consistency. Don't skimp on the ghee for the final tadka; it's essential for the authentic, rich flavor.

• Instant Pot Method :

• Add washed greens and ½ cup water to the IP. Pressure cook on "High" for 10 minutes. Quick Release. Blend. Press "Sauté," add the maize flour slurry, and cook until thick. Prepare tadka separately and add.

• Air-Fryer Method :

• Note: This recipe is not applicable for an Air-Fryer.

• How To Make It Vegan

• To make this vegan, replace Ghee with a high-quality vegan butter or mustard oil for the tadka. Omit any cream or use a plant-based cream for finishing.