Sarson da saag or Sarson ka saag is a popular curry from the Punjab region of India that is prepared with mustard and spinach leaves and spices. It is considered the traditional way of preparing saag and traditionally it is served with makki di roti, which literally means cornbread.
It can be supplemented with lard or more traditionally with ghee or clarified butter. You can add a little spinach, called palak in Punjabi to give it color and make it thicker, even if this alters its flavor to a certain extent. This curry is usually sought during the winter.
Mustard leaves by nature are slightly bitter. In order to balance the bitterness, many recipes use a cocktail of other greens such as spinach and fenugreek. This technique subdues the bitterness of the curry but in turn steal the mustard from their uniqueness.
Sarson ka saag is cooked with various herbs. It is most often consumed as such or sometimes with paneer or freshly pressed cheese. As I wanted to make a recipe without dairy products, I replaced the paneer with tofu and served with pancakes.
Preparation Time: 10 mins
Cooking time: 15 mins
Servings: 4 servings
Calories per serving: 25 calories per 100 gms
1 bunch fresh mustard leaves
100 gm paneer
1 tsp ginger
1 tsp garlic
2 green chillies
1 tsp red chilli powder
1 tbsp cheese
1 tsp lemon juice
1 cup water
2 tbsp ghee
1 tsp cardamom powder
1 tbsp oil
1 tbsp flour
Salt to taste
Chop spinach and mustard leaves.
Heat ghee in a pan, add onion and saute till light brown. Add green chillies, ginger and garlic and and sauté for a few minutes. Add the red chilli powder, mustard leaves, spinach leaves and continue to sauté for a couple of minutes. Add few pinches of salt and water and cook on moderate heat for 10 minutes. Keep aside to cool and then blend to a coarse paste in a mixer.
Heat the oil in the same pan. Add the paste, paneer, cardamom powder, flour and lemon juice. Stir well and cook till the oil starts to separates. Garnish with cheese.
Serve hot with makki di roti or paratha.