Sarson ka saag (mustard leaves curry) with makki ki roti is one of the most popular meal in Punjab & its surrounding region in India & Pakistan. This meal is cooked in almost every household during the winter season in this region. Such sarso ka saag is usually prepared by following traditional method learned from the grandmother in each family. So this meal does not only bring yummy taste but also it brings childhood memories & happiness.
This sarson ka saag generally served with makki (corn atta) ki roti but I love this fresh mustard leaves curry with missi roti which is another very popular Indian bread from this region.
The farmland is covered with green leaves with yellow flowers of mustard. The cold breeze is blowing in the atmosphere. People start picking warm clothes from the wardrobe. Some people start thinking whether their noses are at its own place or not. Many people sit around a fire in a village. This is the time when People welcome winter with this awesome meal mustard leaves curry with makki ki roti.
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The first time I tried this delicious winter meal at Sonepat, Haryana. Though I never wanted to order such meal because being a Bengali I never wanted to waste money for leafy greens. But when you travel in a group then I have respect other’s choice too. But fortunately, I liked that sarso ka saag that too with makki ki roti. That mustard greens curry was full of butter and fresh mustard leaves. It was really mouthwatering. But later on, I found missi roti was much better Indian bread option for having with mustard leaves curry.
Villagers & Sarson ka saag (mustard leaves curry)
I used to live in Delhi for almost four years. But I never found any restaurant near my rented house where this meal was available. So I could not try that further. I hardly had this meal at a restaurant.
So I learned this recipe by asking local Punjabi people who lived in a village. I was surprised to know that many people use to make this outside home by using clay made handi (popular Indian cooking utensil) on the wood fire. Did you ever use such clay made handi to make any dish? Actually, it is very much unusual who live in a city. But villagers are always blessed with so much open space, farmland, fresh air, fresh vegetables & many joyful activities.
Sarson ka saag recipe
- 2.5 cups finely chopped mustard greens
- 1 cup finely chopped spinach leaves
- ½ cup radish greens
- 2 inch small radish, cut into thin slices
- 1 inch ginger/adrak, grated
- 7-8 garlic cloves, cut into slices
- 5-6 green chillies
- 1 medium size onion, finely chopped
- 1 teaspoon turmeric powder
- Salt as needed
- 3 cups water
- 1.5 table spoon melted butter (or any combination of oil & butter)
- 1 medium size onion, chopped
- 2 teaspoons cumin seeds
- 1 cardamom/ilaichi
- 2-3 pieces of cinnamon/darchini
- 4-5 pieces cloves/laung
- Add each ingredients for preparing saag in a big cooking pot or Indian handi
- Now boil those in water for 25 minutes, stir frequently and mash all ingredients when those become soften
- Boil till it becomes thick dark green colored paste
- Heat butter in a cooking pot add cumin seeds, cardamom, cinnamon & cloves and wait till those start cracking
- Add finely chopped onion and fry till its color turns into light brown
- Then pour green leaves paste and cook for another 3-4 minutes
- Serve this with any Indian bread (makki roti/missi roti/naan/plain roti etc)