Sarson da Saag te Makki de Roti

“Sarson da Saag te makki di roti” an absolute favorite during winters from the land of Punjab. Mustard greens served with makki di roti and homemade white butter, what more can one ask for J

Do you remember lush yellow mustard fields, boy and a girl romancing to the song “tujhe dekha to yeh jana sanam”…yes I’m talking about one of my favorite movie DDLJ. This movie made quite a few things popular from the land of Punjab including its food Sarson da saag. But for me this dish is not new, being a Punjabi I’ve grown up eating this. Come winters and this used to be very regular in my grand mom’s kitchen and now in mine. My mom used to serve jaggery with it, as kids we were fussy when it came to eating greens. Now its my favorite and a must make during the season.

Good food and good company are the lives most simplest and greatest pleasures

The market these days are flooded with mustard greens and this is a must make, a typical winter dish and absolutely yummy. Punjabi cuisine has become very popular not only in India but across the globe. Sarson ka saag is a wholesome dish full of rustic flavors, easy to prepare, healthy and loved by all. Can you imagine my kids, Athena and Arnav all of 8 & 7 yrs enjoyed eating their greens at dinner thoroughly and licked their fingers; otherwise kids usually stay away from greens and veggies.

I enjoy all types of greens available, but sarson holds a special place in my heart. The coarseness in the saag give it unique texture, thoroughly enjoyed with cornmeal flatbread and white butter. Spinach is added to reduce the sharpness from mustard greens and making you want for more and more.

“You don’t have to cook fancy or complicated masterpieces just good food from fresh ingredients” – Julia Child

Follow the recipe below

Ingredients

For saag

2 bunches – fresh mustard greens (sarson)
1 bunch – fresh spinach leaves
2 cups water
1 cup makki ka atta
2 green chillies finely chopped
1 inch ginger finely chopped
6 -7 cloves garlic finely chopped
2 onions finely chopped
2 tbsp ghee
¾^th tsp red chilli powder
½ tsp garam masala
½ tsp coriander powder
Salt to taste

For makki di roti

½ cup makki ka atta
I medium raddish (grated and squeeze to remove water)
¼ tsp red chilli powder
½ tsp salt
Water for kneading

Method

Start by chopping the greens very finely and wash them properly under running water.
Add the washed greens in the pressure cooker, add about 2 glass of water and some salt to it. Close the lid of cooker and put it on gas. After the first whistle , turn gas to sim and let it cook for 45 minutes to 1 hr.
After an hour turn off the gas.
Once the saag cools off, separate the cooking liquid from the saag and let the saag be in the pressure cooker itself.
Now with a masher, mash the saag really well.
Next add 1 cup of makki ka atta to the cooking liquid separated. Now add this to the mashed saag.
Put the pressure cooker back on the gas and let it simmer for about 15 – 20 minutes to let it blend and imbibe all the flavors.
Now place a pan on gas, add ghee to it.
Once the ghee is hot add finely chopped onion, chopped ginger, garlic and green chillies, cook till the inions become pink, Add red chilli powder, garam masala and coriander powder.
Next add the bubbling hot saag to the tadka and let it simmer for another 5 minutes.
When ready to serve give a tadka of ghee, ginger juliennes and red chilies.
Serve hot with makki di roti and some white butter.
Enjoy.