Sarson Da Saag (Sarson ka saag, in Urdu) is a popular curry in the Punjab region ofIndia and Pakistan made from mustard leaves (sarson) and spices.
It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach(called palak in Punjabi) can be added for added colour and thickening the dish, even if this could alter the taste.
- Fresh Mustard Leaves 1 kg
- Salt as per taste
- Garlic 6 cloves
- Onions (chopped) 1 medium
- Whole Red Chillies 6-8
- Green Chillies 4
- Maize Flour* 1/2 cup
- Dalda VTF Banaspati 1 cup
- Butter or Margine 2 tbsp
- Ginger(julienne) 2 tbsp
- Wash mustard leaves thoroughly and finely chop them.
- In a pot, cook the leaves with salt, garlic, onion, red and green chillies till water from the leaves dries.
- Remove from heat and grind when cool.In the same pot, heat Dalda VTF Banaspati on medium heat for 3-4 minutes.
- Add ground saag (mustard leaves) and stir well for 5-7 minutes.
- Add maize flour and mix well.Cover and cook on low heat for 5 minutes and remove from stove.
- Garnish and serve hot.