Sarson da Saag

Sarson or mustard is cultivated all over north India as a major crop, putting much of Indo-Gangatic plains in the winters aflame with the yellow carpet of its flowers. Much of the crop is utilized for the seeds that yield the mustard oil. However, the green leaves of the mustard plants become the main ingredient of a tasty dish prepared during winters in Punjab, Haryana, Himachal, Rajasthan and Uttar Pradesh – the sarson da saag. This spicy, dark green paste is eaten with makki di roti - thick bread made with the corn floor. Here is a basic recipe for making the saag.

Ingredients

1 bunch sarson greens leaves
1 bunch spinach leaves
1 onion grated
1/2 tsp. each ginger and garlic grated
3 green chilies
1 tbsp. grated or diced paneer (cottage cheese) optional
1/2 lemon juice
Salt to taste
3 tbsp. Ghee or mustard oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method

Chop both greens, wash, and drain. Heat oil in an open pressure cooker, and add both the greens plus green chilies, and stir. Add ginger and garlic, keep stirring. Add a few pinches of salt and one cup of water. Pressure cook till done. (at least 2 whistles). Mash it into a coarse paste. Heat ghee in a pan, add onions and sauté until they are brown. Add all other ingredients, except paneer. Stir well and cook until oil separates. Garnish with paneer.

Serve hot with makki di roti or paratha
Making time: 25 minutes
Makes: 3-4 servings