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Monday, January 10, 2011

Sarson da Saag

Sarson da Saag
Prep Time: 30-40 Mins
Serves: 4


Sarson or Mustard Leaves
Sweet corn (boiled)
Onions (2 nos.)
Ginger (Paste)
Green Chilies (3 - 4)
Coriander Leaves
Pure Ghee
Rai or Mustard Seeds
Jeera or Cumin Seeds
Turmeric Powder
Coriander Powder
Kitchen King Masala
Oat Meal/Corn meal
White butter


Pre-Prep: Boil Sarson Leaves along with some Coriander Leaves and/or Spinach (preferably in a pressure cooker, it’s fast!) until tender. Make a paste out of it by grinding.

Tadka! Heat one tablespoon of pure ghee in a pan. Add half a teaspoon mustard seeds and a teaspoon of cumin seeds. Add 3-4 green chilies (paste) and a pinch of turmeric powder. Now add finely chopped onions and sauté until light brown. Add 1-2 teaspoons of ginger paste to the pan.

Spice Avenue! Add 1 teaspoon coriander powder and a teaspoon of Kitchen King Masala. Add a pinch of pepper and cook this mixture well for about 3-4 minutes. Take care that this doesn’t stick to the pan; if it should, add few drops of water.

Now add the pre-boiled Sarson leaves paste to the pan. Add just a little bit of water and bring it to a boil. Add boiled sweet corn (Canned sweet corn can also be used. It is easily available in the market). Add oatmeal or cornmeal as per your preference. Add some fresh cream, salt to taste, stir well, and let it cook for a while. Top it up with white butter & serve hot! 

Ø      Sarson da Saag is a premium Punjabi dish served with Makke-di-roti (Indian bread made from Corn flour).
Ø      Sarson is believed to be hot by nature, so is corn. Thus, this dish is primarily prepared during winters. Spinach & Coriander are added to bring down the heat relatively.
Ø      Very Healthy. The tadka for this dish is made from ghee to add to the Health factor ;) :P

P.S: I Love Corn, and thus tend to add it in my dishes in all possible forms. You could also add Paneer Cubes to the Saag or just savor it plain; it is utterly delicious by itself !!