Punjabi Sarson Da Saag

Punjabi Sarson Da Saag is a traditional North Indian dish made from mustard greens, offering a rich, earthy flavor and a creamy texture. Paired with makki di roti, this dish is a wholesome and hearty option for a vegetarian brunch.

Ingredients

• Mustard greens - 300 grams
• Spinach - 100 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Green chili - 1, finely chopped (adjust to taste)
• Corn flour (makki ka atta) - 1 tablespoon
• Ghee or oil - 2 tablespoons
• Salt - to taste
• Water - 1 cup
• Butter - 1 tablespoon (for serving)
• Garam masala - 1/2 teaspoon

Steps

1. Wash the mustard greens and spinach thoroughly under running water and chop them coarsely.
2. In a large pot, add the chopped mustard greens, spinach, and 1 cup of water. Cook on medium heat until the greens are soft, about 15-20 minutes.
3. Once cooked, drain any excess water and blend the greens into a coarse paste using a blender or immersion blender. Set aside.
4. In a pan, heat ghee or oil over medium heat. Add the chopped onion and sauté until golden brown.
5. Add the grated ginger, minced garlic, and chopped green chili to the pan. Sauté for another 2 minutes until fragrant.
6. Stir in the pureed tomato and cook until the mixture thickens, about 5 minutes.
7. Add the blended greens to the pan and mix well. Add salt and corn flour, stirring continuously to combine. Cook for an additional 5-7 minutes on low heat.
8. Sprinkle garam masala over the saag and mix well. Remove from heat.
9. Serve hot, topped with a dollop of butter, alongside makki di roti.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K from mustard greens and spinach.
• High in fiber, promoting digestive health.

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