In the heart of Punjab, amidst lush green fields and swaying mustard blooms, lies a culinary masterpiece that embodies the essence of Punjabi cuisine – Sarso ka Saag. This quintessential dish, made from mustard greens, spinach, and a medley of aromatic spices, is a celebration of flavors, textures, and traditions. Today, we embark on a culinary journey to unravel the secrets of this iconic dish, prepared with the golden elixir of mustard oil.
Ingredients:
- 500 grams mustard greens
- 250 grams spinach
- 3 tablespoons mustard oil
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1-inch piece of ginger, grated
- 4-5 cloves of garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- 1 tablespoon cornmeal (makki ka atta)
- Fresh cream (optional), for garnish
- Ginger juliennes, for garnish
Method:
- Preparation of Greens:
- Wash mustard greens and spinach thoroughly under running water to remove any dirt or grit. Chop them finely and set aside.
- In a large pot, bring water to a boil. Add the chopped greens and blanch them for 5-7 minutes until they are wilted and tender. Drain the greens and let them cool.
- Making the Saag:
- Heat mustard oil and ghee in a heavy-bottomed pan or kadhai over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- Now, add the blanched mustard greens and spinach to the pan. Mix well with the onion-tomato mixture.
- Season the greens with turmeric powder, red chili powder, and salt to taste. Stir to combine all the ingredients thoroughly.
- Cooking the Saag:
- Reduce the heat to low and cover the pan. Let the saag simmer gently for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the greens to become tender.
- If the saag becomes too dry during cooking, add a splash of water to maintain the desired consistency.
- Finishing Touch:
- Once the greens are cooked and tender, sprinkle cornmeal (makki ka atta) over the saag. This helps to thicken the mixture and gives it a creamy texture.
- Cook the saag for an additional 5-7 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
- Serve Hot:
- Once the saag is cooked to perfection, remove it from the heat. Transfer it to a serving dish and garnish with a dollop of fresh cream (if using) and ginger juliennes.
- Serve hot with makki ki roti (cornmeal flatbread) or paratha, along with a side of jaggery, onions, and green chilies for a traditional Punjabi feast.
Conclusion:
Sarso ka Saag made with mustard oil is more than just a dish; it’s a cultural heritage passed down through generations in Punjabi households. With its earthy flavors, vibrant colors, and nourishing ingredients, this iconic dish captures the essence of Punjab’s rich culinary tradition. So, the next time you crave a taste of Punjab, whip up a batch of Sarso ka Saag with mustard oil, and savor the warmth and comfort it brings to your table.