A culinary staple of the Indian subcontinent, sarson ka saag is a beloved winter delicacy. It not only boasts an abundance of flavour but also nutritive value. The heart of this dish lies in the mustard greens, a nutritional powerhouse packed with vitamins, minerals, and antioxidants. High in fibre, protein, and vitamins C and K, sarson ka saag is a rich source of iron, folic acid, and manganese, essential nutrients for overall health. Its anti-inflammatory properties and high potassium content contribute to heart health and blood pressure regulation.
Moreover, sarson ka saag‘s abundance of chlorophyll, a natural detoxifier, cleanses the body and aids in nutrient absorption. Complemented by aromatic spices and traditionally served with warm makki ki roti, sarson ka saag is not only a culinary delight but also a nutritional powerhouse that nourishes the body and strengthens immunity.
Ingredients*: (Serves 1)
Mustard Leaves (sarson): 150 g, Spinach (palak): 50 g, Bathua: 25 g, Garlic: 2 cloves, Green Chilli: ½ (or as per taste), Ginger: 5 g, Makki ka atta*: 10g, Salt to taste.
For Tempering (Baghar): Onion: 20 g, Green Chilli: ½, Red Chilli Powder: ½ t, Asafoetida (hing): a pinch, Ghee.
- Clean (remove hard stems) and wash sarson, bathua and palak thoroughly.
- Chop garlic, ginger and green chilli finely. Put all the ingredients (except the ones for tempering), along with salt and pressure cook for 5-10 minutes.
- Blend well with the wooden churner. Add a sprinkle of corn atta intermittently while re-cooking the saag on low fire. Simmer for about 10 minutes (stirring it all the time).
- In a separate vessel, heat oil. To the hot oil add hing, finely chopped onion and green chilli, and fry to a golden brown colour.
- Add red chilli powder and add to the saag. Serve hot.
*t: teaspoon, T: tablespoon, g: gram, pinch: the amount that you can pick between your forefinger and thumb