Exactly a year ago we were living in New Delhi and although I enjoy being in Mumbai now, I miss the typical winter foods my mother-in-law prepares like no-one else can. Sarson ka Saag is one of my favorites. It is a blend of mustard greens (sarson), spinach leaves (palak), lamb’s-quarters (bathua – another green leafy vegetable) and spices typically eaten with makki di roti (corn flat bread). Not only is it warm, spicy and delicious, with all the greens that go into it it is healthy too. So I cranked up the air conditioning and whipped up a batch of sarson ka saag and almost, almost felt like I was back in Delhi for a moment. Here is my mother-in-law’s recipe.
(serves 4 – 6)
Ingredients:
Step 1:
- 1 kg mustard greens (sarson), washed, end of the stems removed
- 1/2 kg spinach leaves (palak), washed, stems removed
- 1/4 kg lamb’s quarter leaves (bathua), washed, leaves only
- 2 turnips, peeled and diced
- 1/2 a head garlic, peeled
- 2 inch piece ginger, diced
- 2 green chillies
- 1 tsp salt
- 1 tsp red chilli powder
Step 2:
- 1 1/2 tbsp ghee
- 2 onions, finely chopped
- 3 tbsp ginger, grated
- 3 tomatoes, pureed in a food processor
- 1/2 tbsp corn flour
- 1/2 tbsp jaggery
- 1/2 tsp red chilli powder
- 1 green chilli, slit
Preparation
- Put all the ingredients for the greens (step 1) in large pan, cover and boil for 1/2 hour
- Allow to cool and blend in a blender or food processor
- Heat the ghee in a large frying pan and fry the onions until they are brown
- Add the ginger and fry for a bit more
- Remove from the pan
- Add the pureed tomatoes and fry for about 15 to 20 minutes
- Add the corn flour, jaggery, chilli powder, cooked greens and green chilli
- Simmer for 1/2 hour or until the excess water has evaporated, taste and add salt if required
- When serving add the onion/ginger mixture and top with ghee or butter
- Eat with makki di roti
