Sarson ka Saag – Mustard Saag is a traditional dish from Punjab prepared and eaten in winters. Served with Cornmeal bread (Makki ki Roti), it’s a delicacy, one can’t miss. Chef Sameer Taneja shares his recipe of this delightful dish.
• 750 gm Mustard saag
• 250 gm Spinach saag
• 250 gm Bathua saag or Chenopodium album
• 2 cups water salt pinch
• 1 1/2 cup Cornmeal Flour
• 4 green chilly
• 25 gm ginger
• 2 onions
• 6 cloves of garlic
• 100 gm ghee
• 1/2 tsp red pepper powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 kg Cornmeal flour
• Water for kneading
• Ghee for frying
For Saag –
– Begin by adding the three saags, salt and water into a pressure cooker & cook over low heat for one and a half hour.
– Squeeze out the saag and keep the water aside. Mash the saag in the cooker until coarsely ground, then add cornmeal flour and stir.
– Put back the saag water you removed earlier and add a little fresh water as you boil it over a slow flame.
– Add green chillies, ginger & cook until the saag turns thick.
For Tempering (Tadka) –
– Add chopped onions, ginger, garlic, red pepper powder; garam masala, dhaniya and sauté it until the onions turn light brown.
– Mix the tempering into the saag and garnish it with julienne of ginger fried in ghee.
For Cornmeal bread –
– Knead the cornmeal flour into dough.
– Divide the dough into 8 equal portions. Roll the dough into flat breads
– Brush the plan with a little ghee and place it over medium heat. Cook the flatbread on both sides with a little ghee.
– The bread is ready to be served.
Serve the Saag with cornmeal bread, white butter and some jaggery![/vc_column_text][/vc_column][/vc_row]