Come winter and we wait for Sarson ( Mustard Leaves). Who doesn't want to indulge in Saag and Makki ki roti.( Maize Flour flat bread).
Sarson da Saag and Makki ki roti have gained iconic status in our country. These are eaten during winters only. Taste good with homemade butter. The more the better.
Each household in Punjab has its own recipe for saag. I make no claims of my recipe being an authentic one. I have learnt it from my sister who is married into a Punjabi Family.
Ingredients
Part 1
Sarson 1 kg
Spinach 100 gms
Fenugreek Leaves 50 gms
Bathua Leaves 100 gms
Turnip 100 gms
Water 1/2 cup
Salt 1tsp
Part 2
Ghee 2 tbsp
Cumin Seeds 1 tsp
Garlic 1 tbsp finely chopped
Green Chili 1 finely chopped
Onion 1 cup finely chopped
Ginger 1 tbsp grated
Tomatoes 2 finely chopped
Red Chili Pd 1 tsp
Turmeric Pd 1 tsp
Maize Flour 1/4 cup
Water as needed
Tempering
Ghee 2 tbsp
Garlic 1 tbsp finely chopped
Red Chili Pd 1 tsp
Method
Pick tender stems and leaves of Sarson, Palak and Methi.
Wash them thoroughly.
Keep them in a colander to drain off excess water.
Peel , wash and chop turnip into small cubes.
Pressure cook all the above with 1/2 cup water and 1 tsp salt for 3-4 whistle.
Once the pressure drops and the vegetables cool down, roughly mash them with a stick blender.
Your base is ready.
At this point you can freeze it in portion size and serve it as an when needed.
I have used half the base today from the above mentioned recipe.
To serve:
Heat ghee in a heavy bottom deep pan or kadhai.
Add asaefotida and cumin.
When cumin changes color , add garlic and green chili.
Saute for 30 seconds.
Now add in onions.
Cook on medium to low heat till onions turn golden brown.
Tip in tomatoes and ginger.
Cook till tomatoes turn mushy.
Add red chili powder and turmeric powder.
Mix well and cook for a minute.
Mash them with the back of a ladle.
Add half of the boiled saag/base, the other half you can freeze for future.
Give it a good mix.
Dissolve maize flour in some water to make a slurry.
Add this to the bubbling saag, stirring all the time to avoid formation of lumps.
Add more water if needed.
Cook for 10 minutes on low heat, stirring from time to time.
At this time saag should be thick so that it can be served on the plate.
Taste and adjust seasoning.
Just befire serving, heat ghee in a pan.
Add garlic. Once it turns golden, add red chili powder.
Quickly pour it over the saag.
Serve piping hot saag topped with homemade butter, maize roti/ paratha and not to forget jaggery pieces.