Sarson ka Saag – Punjabi Style

Step 1: Prepare the Greens

Roughly chop the washed spinach, fenugreek leaves, bathua, and mustard leaves. Place all the chopped greens into a pressure cooker.

Step 2: Pressure Cook the Greens

Add 1 teaspoon of salt and 1/2 cup of water to the greens in the pressure cooker. Cover the pan and pressure cook for about 2 whistles. Immediately turn off the heat and release the pressure using a fork to maintain the greens' vibrant color. Be cautious of the steam.

Step 3: Sauté the Aromatics

In a separate pan, add 1 tablespoon of ghee. Once hot, add the finely chopped onions, garlic, ginger, and green chilies. Sauté them until the onions soften.

Step 4: Combine and Thicken the Saag

Add the pressure-cooked greens to the sautéed aromatics in the pan. Stir in 1 tablespoon of makki ka atta (cornmeal) to absorb any excess water and thicken the saag. Add another tablespoon of ghee. Use a masher to mash the saag while it cooks, stirring continuously for about 30 minutes until it becomes nice, smooth, and creamy.

Step 5: Prepare the Tadka

In a small separate pan, add 1 tablespoon of ghee. Once hot, add 1 teaspoon of cumin seeds and allow them to crackle on medium heat. Add 2-3 broken dry red chilies and sauté briefly.

Step 6: Finish and Serve

Pour the prepared tadka over the cooked Sarson ka Saag. Mix well and serve hot with your choice of bread like Tawa Paratha, Makki ki Roti, or plain Phulkas, and a side of lachha pyaaz (sliced onions).

• To retain the fresh green color of the greens, release the pressure from the cooker immediately after 2 whistles, rather than letting it release naturally.

• When preparing the tadka, roast the cumin seeds on medium heat to prevent them from burning.

• Be careful when releasing steam from the pressure cooker.

• Serve the Sarson ka Saag with traditional Makki ki Roti.

• Alternatively, serve with plain Phulkas smeared with ghee or with Jeera Pulao.

• For a richer dish, add paneer cubes to the saag and simmer, then serve with Jeera Rice and Raita.

• Add a pinch of Hing (asafoetida) to the tadka for an additional aromatic flavor.