Sarson ka saag - one of the indian recipe that is a labor of love, time and patience. sarson is the hindi/punjabi word for mustard and saag means greens. saag is a punjabi term which means greens. so the english translations is mustard greens. so you will have palak saag, bathua saag and so on. There is no shortcut method in making sarson ka saag. sorting the greens, washing them, chopping and then cooking them… blending them and again cooking them is a time intensive method.
The sarson ka saag recipe is very easy, it is just the preparation and the method that takes time. usually, i clean the greens one day before and keep them in the fridge in air tight containers. so half of the work is over. the next day then, it is easy to prepare the saag.
The flavor and taste in the saag, comes predominantly from mustard greens. the saag has bitter and pungent notes of the mustard which are subdued by the presence of bathua and radish.
after all the cooking and simmering what you get in the end is a creamy, green saag bursting with mellowness & flavors from all the greens. a bowl full of antioxidants and health.
Winter is the time when the mustard and bathua are available in india. hence during this season, sarson ka saag is always made in the homes and hearths of north india, especially in punjab from where this traditional recipe comes from.
the sarson ka saag topped with homemade butter and served with makki di roti (flat breads from maize flour) is not only comforting but also warms up the palate as well as the body. this is a winter meal you see. so that extra topping of butter is alright. also the saag is served with an accompaniment of sliced or chopped onions and some green chilies.
