Sarson da saag

Sarson da saag is a very popular dish of Northen India especially Punjab. Its usually cooked in winters and served with Makki di  Roti. Its a very healthy and nutritious dish, good for digestion and full of vitamins and minerals.

Ingredients:

• Sarson/ Fresh Mustard leaves: 600-700 gms ( ~ 3 medium bunches)
• Palak/ Fresh Spinach leaves: 300-350 gms
• Carrots: 3-4 (small)
• Cornmeal flour/ Makki ka atta/ Besan: 1/2 small bowl (katori)
• Salt: to taste
• For Tadka:
• Onions: 2-3 (chopped)
• Ginger: 2 one inch pieces (chopped/ grated)
• Green chilli: 1-2(chopped) (or to taste)
• Tomatoes: 5-6 (chopped)
• Garlic cloves: 2-3 (chopped) (You can add more if you want)
• Oil/ Butter: 1 -2 tbsp
• Cumin seeds: 1-2 tsp
• Hing/ Asafoetida: a pinch
• For Garnish:
• Homemade Butter

Method:

1. Roughly chop sarson  and palak leaves.
2. Wash them properly 2-3 times. Properly rinse and squeeze out all the water. (After washing, put saag and palak for 5 mins on sieve)
3. In a cooker, add sarson, carrot, palak, cornmeal/ besan, green chilli, ginger, salt and 1/4 glass water. (Water should come above sarson leaves)
4. Close the lid of cooker and take 1 whistle on high flame.
5. Simmer and cook for 30-45 mins.
6. Meanwhile prepare Tadka:
• Heat oil/ butter in pan.
• Add cumin seeds, hing. Let them splutter.
• Add garlic. Cook for a min.
• Add onions. Cook for 4-5 mins on low flame until onions turn translucent.
• Add tomatoes and cook till done.
• Tadka is ready.
7. Now, open the cooker. Grind saag in mixi.
8. Add tadka to it. Mix well. (If the saag is thick, then add hot water and take 1 whistle)
9. Add 1 tbsp of homemade butter on the top and serve with makki ki roti or missi roti.

PS:

• If using dry sarson then saag- 3/4 (.75) white big plastic bowl and palak- 300-350 gms. Rest all ingredients are same as above.
• You can also add tomatoes while boiling saag in cooker instead of adding in tadka.
• Below is the pic showing Saag ground with handbender.