Sarso Da Saag
If there is one dish that every Punjabi home looks forward to in winter, it is Sarso Da Saag with Makki Di Roti. If I could give it an English name it would be "Mashed Mustard/Spinach with Spices". It does not sound good, but it is the best thing to have in winter. Here in Bangkok, I found Mustard Leaves in April, so I could not wait to make Sarso Da Saag. Here is the recipe. Enjoy.
- 1 bunch Mustard Leaves (250 gms) (Sarson)
- 1 bunch Spinach Leaves (250 gms) (Palak)
- 1 Cup fenugreek leaves, chopped
- 1 Inch Ginger, Chopped
- 4 Garlic Cloves, Chopped
- 4 Green Chilli, Chopped
- 1 tsp of Oil
- 1 tsp Cumin Seeds
- 3 Dried Chillis
- 1 Inch Ginger, Chopped
- 4 Garlic Cloves, Chopped
- 2 Medium Size Onions, chopped
- 3 Medium Size Tomatoes, chopped
Put the Mustard and Spinach Leaves in a Pot of Water
Add Garlic Cloves, Ginger and Green Chillies
Boil the mix until cooked.
Once the Mix is Cooked, let it cool down.
Grind the Mix into a Paste
Add 1 tsp of Oil on Hot Pan
Add Cumin and Dried Chillies
Add Chopped Onions and cook them till they are brown.
Add Chopped Tomatoes and cook them well
Add Turmeric, Chilli Powder, Garam Masala and Salt
Add 1 Cup fenugreek leaves
Cook them all on a low flame for 10 mins. Add a little water if the Thadka gets too dry.
Add the Mix of Mustard and Spinach to Thadka.
Mix all well and let it cook for 10 mins on a low flame.
Add little Cream or Malai (Optional)
Sarso Da Saag is most enjoyed with Makki Di Roti. Wait for it, the recipe is coming soon in Jaggi's Kitchen.
Thanks!
Jagdeep
