Amongst all the wintery favorites in Punjab, probably Sarson da Saag will top the list. We all love it too. Besides, it is rather simple a dish with a lot of nutrition and flavours packed in. It goes best with Makhai di rotti, but then chapatis will do too. We had it with oodles of butter and Makhai di rotti
We will need
Mustard Greens 1 lb
Onion 1 medium diced
Ginger 1/4" grated
Garlic 3 cloves (big cloves grated , yes it is sort of garlicy because it is a winter dish)
Kashmiri Chilly powder 2 tsp
Coriander ground 1 tsp
Cummin ground 1 tsp
Garam masala 1/2 tsp
Tomato 1 small chopped
Oil 1 tbsp
Butter 3 tbsp
- Wash chop the mustard greens.Microwave it for a minute or two till it wilts down slightly
- Heat oil and butter in a pan. Drop the jeera. Follow it with onions, ginger and garlic. Saute till the onions are traslucent.
- Add the chilly powder, dhania powder, jeera powder along the tomatoes. Cook till the tomatoes are mushy and oil oozes from the mixture.
- Now combine the wilted greens, adjust salt.
- Cook till the greens are soft but still bright green in colour. Finish with Garam masala.
- Serve hot with Corn rotti and extra wads of butter. If you prefer to make it figure friendly, just omit the butter, but the taste will not quite be the same
I am hoping, families love their greens!Especially the little ones