Sarson ka saag is a well known vegetarian dish in the Northern part of the Indian subcontinent. It is prepared using ginger, garlic, and mustard greens (sarson).
The ultimate comfort dish is sarson ka saag, which makes me think of northern India’s icy winters. When I was growing up, this was a dish that was frequently prepared for special events, such as winter weddings, but it was also prepared on weekends. It creates a filling lunch when combined with makki roti, some butter, and other traditional accompaniments.
In the UK, where I currently reside, I occasionally had trouble locating mustard leaves, however you can buy them online. When I came across some while making a business trip to another town, I was reminded of how distinctively tasty mustard leaves are: they are mildly bitter, creamy when cooked, and have a biting, mustardy bite. You don’t want to over-prepare them because it will interfere with their flavour.
How to make Sarson ka Saag
In order to make this dish, I simply cook the mustard greens in ghee and water until they are fork-tender. I then stir in some spinach to help balance out some of their astringency. I take the greens out of the pot, and then make a simple and lovely tadka with garlic, ginger, and a few chilies to bring the whole thing together. I re-add the greens to the pot, combined them with the tadka, and mashed the greens even more with a potato masher. I top them with a pat of salted butter before serving them to add richness.
Ingredients
For the greens:
- 1 tablespoon ghee
- 4 bunches of sarson (mustard leaves), washed, spun, and finely chopped
- 1 bunch (100g) spinach leaves, washed, spun, and finely chopped
For the tadka:
- 2 tablespoons ghee
- 1 tablespoon neutral-flavored oil, such as sunflower
- 2 dried red chilies
- 2 garlic cloves, finely minced
- 1/2-inch piece of ginger, peeled and minced
- 1 hot green chili, minced
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 2 tablespoons salted butter, for serving
Directions
- For the greens: Heat the ghee over medium-high heat in a sizable Dutch oven or skillet with a straight side. Add the mustard greens and 1/2 cup (120 ml) of water, mix well, and then boil the water for 5 minutes. Cook under a cover for about 8 minutes, lowering the heat to medium-low. Add the spinach, mix well, cover, and cook for 5 minutes or until the spinach is totally softened. After transferring the cooked greens to a medium mixing bowl, clean the pan or pot with a paper towel or a clean kitchen towel.
- For the tadka (and to finish): Heat the skillet or pot over medium heat while adding the ghee and oil. The dried red chilies should be added and cooked for about a minute, until they start to sizzle. Stirring often, sauté the fresh chilies, ginger, and garlic until fragrant, about one minute. Stir up the cooked greens in the pan or pot with the salt, chile powder, and 1/2 cup of water. Turn up the heat to high and boil the liquid for two minutes. After removing from heat, thoroughly mash the greens with a potato masher. Transfer to a serving plate after thoroughly stirring. Serve immediately after adding salted butter on top.