“Sarson Ka Saag” a delectable, verdant green curry laden with ghee or butter and served with Makki Ki Roti (Corn flour flatbread) is an amazing combination usually served in winter season in North India.
Sarson is a variety of mustard leaves from North India specially from Punjab and it is a winter delicacy. Sarson ka Saag is made widely in North India during winter season using these delicious mustard greens, spinach and sometimes lamb’s quarter (bathua leaves). The Indian mustard greens are usually not available everywhere so getting the authentic taste of this dish is something I always struggled. However everywhere I have managed to get different green leafy vegetables and I reckon I have achieved that “almost” authentic taste!
In Japan finding some leafy vegetables were a bit of a challenge, I always used Komatsuna (Japanese Mustard Greens), radish greens, spinach and some more Japanese peppery vegetables. In Singapore there are loads of green leafy vegetables available and some of them have an amazing musrady, peppery taste. After trying out with many different vegetables I have finally settled with this recipe and it is absolutely delicious!
This is my version of “Sarson Ka Saag” so I like to add some ingredients like garlic, tomatoes which are not used in authentic one but I reckon addition of these ingredients really elevates this dish!
Do give this recipe a try and I am sure you will love it!
- 1 big bunch mustard greens roughly chopped (komatsuna)
- 1 small or half bunch spinach roughly chopped
- 1 cup fresh fenugreek leaves
- 1 cup finely chopped broccolini
- 1 bunch of kai lan chopped
- 1 cup chopped spring onions/scallions
- 6 or to taste green chillies slit into half
- 5 small garlic cloves finely chopped
- 1 medium onion finely chopped
- 2 tomatoes chopped
- ½ inch ginger finely cut
- ½ inch ginger julienne
- 1 clove of garlic for pressure cooker.
- 1 tsp or to your taste red chilli powder
- 1 tbsp mustard oil (only)
- 2 tbsp ghee ( clarified butter ) or butter
- Salt to your taste
- 3 tbsp cornmeal
Wash all the greens together and soak them in salted water for 30 mins. Pressure cook them with some water, salt, 3 or to taste green chillies and 3 garlic cloves for 30 minutes on a low flame with 2 whistles or in instant pot on steam function for 20 minutes. If you don’t have a pressure cooker then steam them in the steamer for 7-8 minutes.
In a deep pan or skillet, heat mustard oil. When the oil is slightly hot add in the onion, garlic, rest of the green chillies and finely chopped ginger. Sauté for about 2-5 minutes.
Now add in the tomatoes, chilli powder and 1 tbsp ghee (clarified butter) or butter. Cook for 5 minutes till tomatoes are slightly cooked.
Now add in the cooked leafy vegetables and mix it well. Using whisk or masher or an immersion blender make a rough puree. Add in the cornmeal and mix it well making sure there are no lumps and cook it a low flame stirring occasionally for 20 minutes.
Mix it well, cover it and cook it again for 15 minutes till the tomatoes are tender.
For tempering (tadka):
In a small pan, heat the remaining 1 tbsp ghee or butter. Add in the julienne ginger and finely chopped garlic. I added few red chillies and red chilli powder too just for the colour! Sauté for 1 minute and pour it over the curry!
Serve this curry hot with corn flatbread (makki ki roti) or normal wheat flat bread!