For Day 2 under The Special Theme I have yet another traditional recipe from a Punjabi Cuisine. Sarso Is mustard and Saag are the greens. These mustard leaves are available only in winters and as soon as they hit the market I get them.
The Saag is cooked in many ways, and I keep experimenting with different recipes. The mustard greens are quite pungent so we add spinach to mellow it down. Some Punjabi’s add turnips too while boiling.
I made a complete festival meal for Lohri, and Sarso da Saag is one of the dishes that is must make on this festival. The key to a delicious saag is loads of ghee. The saag is best enjoyed with Makki di Roti.
Sarso da Saag
500 gms mustard leaves
250 gms spinach leaves
2 green chillies
1″ piece ginger
Salt to taste
2 medium onions , finely chopped
2 green chilly , finely chopped
2 tbsp ginger garlic paste
4 medium tomatoes , puréed
1 tsp garam masala
Pinch turmeric powder
1 tbsp corn meal dissolved in 1/2 cup water
2 tbsp +2 tbsp ghee
Salt to taste
MethodWash and chop the mustard and spinach leaves.
Pressure cook these with green chilies , ginger and salt .
Do not add any water as the greens will emit their own water.
Pressure cook for 2 whistles and then cook on slow fire for another 5-7 minutes.
Open the cooker after the pressure has been released .
Let cool and then grind it coarsely.
Heat 2 tbsp ghee.
Add cumin seeds, finely chopped onion and ginger garlic paste.
Cook till the onion turns pink.
Add tomato purée .Let it cook till all moisture has dried .
Add garam masala, turmeric powder and green chilly.
Add the ground greens.
At this point the saag will splutter , be careful.
Simmer the gas .
Add the dissolved corn meal gradually along with the ghee .
Keep stirring till you finish adding both cornmeal and ghee.
Cook covered on slow flame for 10 minutes , stirring once or twice in between.
Once the saag is ready heat ghee temper it with cumin seeds and red chilly powder.
The saag tastes best if made in pure ghee.