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Sarson Ka Saag

Serves 4 to 6 Entree vegetarian

Sarson Ka Saag

Sarson Ka Saag is a quintessential dish from the Punjabi region, synonymous with the chill of winter. This recipe captures the essence of a Pakistani family's kitchen, where salt is measured by instinct and ghee is never skimped on. It is a dish that speaks of warmth and abundance, laid out for sharing with loved ones, creating a sense of community around the table.

The saag is a robust, earthy blend of mustard greens and spinach, thickened with cornmeal and enriched with ghee. Each bite offers a harmonious balance of heat from ginger and green chili, countered by the soothing, creamy texture. It's a dish that comforts and satisfies, a true reflection of Punjab's hearty culinary traditions.

Ingredients

  • 500 gmustard greens
  • 200 gspinach
  • 2 tbspcornmeal
  • 2 tbspghee
  • ginger — sliced
  • to tastegreen chili
  • to tastefine sea salt

Method

  1. Begin by thoroughly washing 500 g of mustard greens and 200 g of spinach under cold running water to remove any dirt. Roughly chop the greens and set them aside. Peel and finely grate a thumb-sized piece of ginger, and slice green chili to your taste. This preparation ensures the greens are clean and ready to absorb flavors.
  2. In a large, heavy-bottomed pot, heat 2 tbsp of ghee over medium heat. Once the ghee melts and starts to shimmer, add the grated ginger and sliced green chili. Sauté them for a minute until the ginger releases its aroma and the chili softens slightly, infusing the ghee with their flavors.
  3. Add the chopped mustard greens and spinach to the pot. Stir well to coat the greens with the ghee mixture. Cover the pot with a lid and let the greens cook on low heat. Stir occasionally until the greens wilt down significantly and become tender, which should take about 20-25 minutes. The greens should look deep green and soft, releasing their natural juices.
  4. Sprinkle 2 tbsp of cornmeal over the wilted greens. Stir the mixture thoroughly to incorporate the cornmeal, which will help thicken the saag and give it a slightly creamy texture. Continue to cook on low heat, stirring occasionally, until the saag thickens and the cornmeal is fully cooked, which can be identified by the mixture pulling away slightly from the sides of the pot.
  5. Taste the saag and add fine sea salt to your preference. Stir well to ensure the salt is evenly distributed. The saag should have a balanced flavor, with the mustard greens' slight bitterness complemented by the warmth of the ginger and chili. Serve hot, ideally with makki di roti, for an authentic Punjabi experience.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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