Sarson da saag is another authentic dish of Punjab. Sarson ka saag and makke di roti is an signature dish of Punjab.It is made of mustard greens adding some spinach and baby turnip to adjust the bitterness of the mustard leaves, with other spices to make a delicious preparation
sarson ke saag.
Sarson saag 4 bunch Spinach leaves (palak)2 bunch Baby turnip pieces 1 cups Desi ghee (clarified butter) 4 to 6 tbsp Green chilly 6 to 8 Whole red chilly 2 Ginger garlic paste 1 1/2 tbsp Onion 1 big finely chopped Tomato paste 1/2 cup (optional) Cornflour 2 tbsp Sugar 1/2 tsp Salt to taste White butter 1 tbsp
Cut and clean the greens and turnip and put them in pressure cooker and cook for 2 whistle. Let it cool then put all things into a mixer and make a fine paste.Now heat ghee in a pan you can use soya oil instead of ghee if you are calorie conscious but the authentic dish demand the ghee.Now add chopped onion and ginger garlic paste and stir and cook for 2 to 3 minutes. Then add the tomato paste this is not used in an authentic dish but I use it to adjust the bitterness of mustard greens. Go on stirring then add the green saag paste, salt sugar and stir and cook continuously for 10 minutes. Mix cornflour with little water add to the paste.As the saag thickens put off the flame. Serve with dollop of white butter and makke di roti.