Sarson Saag (mustard greens) enjoyed with Makki (corn meal) roti is a traditional Panjabi meal that is so filling!
Traditional Panjabi Sarson Saag enjoyed with Makki roti is such a filling meal! This is a traditional humble and hearty meal hard working farmers enjoy in the Indian subcontinent. Sarson is made with mustard leaves and is very nutritious. A crusty corn meal roti is served with it. Both are topped with butter for added flavor and richness. Its a yummy meal.
While it may seem difficult and deter many, its surprisingly not that difficult to make. For years I devoured it when my Panjabi father in law made it, but was too afraid to try it myself. But when I finally learned I realized it was actually not too bad. I have simplified the recipe and broken it down step by step below.
Mustard greens are readily available in most supermarkets, but also available at Asian grocery stores and some Indian stores as well. I prefer to use the fresh, I don’t recommend the canned ones.
Be sure to check out the Makki Roti recipe as well to go along with it.
Lets give it a try!
Makes: 4-6 servings
Time: 40 mins
Ingredients:
- 1 kg of fresh Mustard leaves
- 1 cup of frozen spinach or 2.5 lbs of fresh spinach leaves
- 200g of Bathua or Amaranth leaves (frozen will also work)
- 100g of fresh Methi leaves (2 frozen cubes will work)
- 1/2 cup water
- 1 tbsp Ginger Garlic Paste (adrak lasen)
- 3 tbsp ghee or butter
- 3 tbsp sliced garlic
- 2 green chilis
- Optional 1 or 2 dried red chili
- 1-1/2 cup diced onion
- 1/4 tsp jeera seeds (cumin)
- 1/2 cup crushed tomatoes
- 1/4 tsp Garam Masala
- 1tsp Cumin Coriander powder (dhana jeera)
- 1-1/2 tsp salt
- 2 tsp corn flour
- 1/4 tsp turmeric (haldi)
- 1/2 tsp red chili powder
- Trim the the very ends of all the greens, but keep all the stems. Properly wash and drain them. Chop up all the greens. It may seem like a lot of quantity, but when it cooks it will reduce a lot.
- In a pressure cooker (or Instant Pot) add the greens, 1/2 cup water, 1tbsp garlic ginger paste. Cover and cook on medium heat for 15 mins.
- Turn off the heat and let it cool for 10 mins till you can open the cooker.
- Using a jar or hand blender, blend the cooked greens into a coarse paste. Set aside.
- In a non stick pan, add 2 tbps butter, sliced garlic, green chili, red whole chili, jeera, till lightly brown (see pic below)
- Add cumin coriander powder, garam masala, salt, turmeric, red chili powder along with crushed tomatoes
- Add the blended greens mixture
- In a small bowl, mix the corn meal with 1/2 cup of water into a lump free slurry. Add to the greens and stir well. Cook on medium for 10 mins till it thickens. Stir frequently in between. Keep the lid nearby incase it splatters.
- Serve hot, add 1 tbsp of butter on top for added flavor.
Tips:
- Some people also like to add turnip (shalgum) to this. Peel and dice it and add it with the greens in step 2 above.
- Be sure to check out the Makki Roti recipe to serve alongside this delicious Sarson Saag.
- This is not something you make often, so go ahead and freeze the leftovers for next time. It freezes very well for 4 months.
- For other curry ideas, check out more recipes in the Curry Section.