Mustard Greens is called sarson in Punjabi and if you visit Punjab, sarson da saag and makki di rotti is the one thing you must try.
As easy as it is seems to make sarson ka saag, there is a no easy way to make it. It takes a lot of time as you have to sort the leaves then wash them. After that you need to chop them in right size and cook them. If you want to go with blending, you can, but some like saag without bending as it leaves a crunchiness of leaves.
So, if you want to a have authentic sarson ka saag at home, then you have to put some time into it and make sure you prepare all the necessary ingredients in advance. It's best to keep the green sorted a day before making it and keep them in airtight fridge container. This way your half work is completed and you can carry over the other half in the days to come.
You can also use other leafy vegetable to create saag such as a bit of fenugreek, spinach leaves and radish greens.
The recipe for sarson ka saag
1. Clean and sort the leaves, so there is no dirty leaves or any sort of mud attached to the leaves.
2. Wash the leaves properly two or three times, so as not to leave any dirt. It's better to wash them two or three times, depending on how clean the leaves are.
3. Cut the leaves in the small sizes and add them to the pressure cooker. Along with this add some ginger and garlic too with spices such as green chilies, red chili powder, and salt.
4. Add water and cook for 5-10 minutes, until the saag becomes soft
5. As it becomes cold, blend this mixture to fine consistency
6. Add some onions in another pan. Add spices when the onion becomes brown.
7. Add saag to this and let it sit for 5-10 minutes.
8. Serve with butter and makki di rotti
The sarson ka saag is best served with homemade butter, along with makki ki roti, which is a flatbread made from maize flour. Accompany this with a bit of chopped onions and some green chutney and it can make for a delightful dinner meal.
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