The favorite dish of Winters is Sarson Ka Saag, at least in Northern India where Mustard grows abundantly in winters. It is a crop that gives us the aromatic seed of Black Mustard and our native seed oil –Mustard Oil / Sarson Ka Tail.
But it is not only that it is popular for, it has a distinct flowering season that happens somewhere post Makar Sankranti i.e. 14th of January, and it marks the welcome of Indian Spring ‘Basant‘ . When the fields turn Yellow.. just like my kitchen 😁
- Sarson / Mustard Greens 1 kg (leaves picked and cleaned )
- 1 medium onion
- 1 medium tomato
- an inch of fresh ginger
- few Cloves of Garlic
- 1 green chilli (optional)
- 1/4 tsp turmeric
- 1/2 tsp Red Chilli powder
- 1 tsp coriander powder
- 1 1/2 tbsp of Mustard Oil (preferred) / or use Ghee / or any oil.
- 1 tbsp of Ghee
- 1 large whole dry red chilli
- aromatic Garam masala mix – 4 cloves, 4 black peppercorns, 2 cardamoms, 2 bay leaves, cinnamon sitck , 1/2 tsp of Jeera / Cumin seeds
- Start with boiling the greens in water. Boil for 10 minutes and strain.
- Make a paste of Onion, Tomato, ginger garlic, and chilli and keep aside
- Start heating Mustard oil in deep pan.
- Add the three powders -turmeric, chilli and coriander powder in the paste.
- Add the aromatic masala mix in the Oil and stir. Not letting them burn
- Immediately, add the onion tomato paste to it and mix well.
- keep it on a low heat and reduce the sauce to make a masala base.
- Once the sauce is simmering, puree the greens smooth.
Now add the puree into the masala and simmer.
Add salt to taste
After 5 minutes of slow infusion, we need to add a flavoring agent.
Take a cup of water, add 1 tbsp of Maize flour and mix well. Add this to the simmering Saag. This will act as a flavor booster as well as it brings the dish together. The pourpose is not though to thicken the sauce but it does help in the texture. It is an optional step, and if left out it makes a marginal effect to the sauce.
- Now let the sauce simmer gently. It will be ready when you start seeing a thin film of fat floating on the top of the sauce. Also make sure the consistency is not too thick, adjust it some hot water if the sauce is too thick and dry-ish.
- Transfer the dish to the serving dish and prepare the Tadka
- Heat 1 tbsp of Ghee and add whole red chillies to it. Now pour it over Saag for extra flavor.
Now lets make the Chapati – The maize Roti or Makka Ki Roti as known in India. The dough cannot rest that’s why making it in advance is no good idea.
2 cups of Maize flour (whole grain)
1 cup of whole wheat flour
1 tsp of salt
Sieve together the flour and salt. Slowly add water to make a medium soft dough. be careful of not adding a lot of water.
Make it like a regular chapati. Rub ghee or butter on it and server hot with Sarson Ka Saad.